The Difference Between Bittersweet and Semisweet Chocolate (2024)

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The Difference Between Bittersweet and Semisweet Chocolate? ›

Bittersweet chocolate contains 70% cacao and has less sugar, where semisweet chocolate has 60% cacao. However, both of these chocolates can be interchangeable when used in baking, although bittersweet has a deeper flavor.

Semisweet and bittersweet chocolate are both considered types of dark chocolate. Yet semisweet chocolate contains less cacao than bittersweet, making it taste sweeter than bittersweet chocolate. When purchasing bittersweet chocolate, you might notice that it has a higher cocao percentage and less sugar.

To put all these numbers into context, every item in our dark chocolate collection contains at least 70% cocoa, making our 70% Dark Chocolate Batons 'bittersweet'.

Best Bittersweet Baking Chocolate Substitute

Baking chocolate squares will work best, but semi-sweet chocolate chips can be used in a pinch.

Dark Chocolate

This is also known as bittersweet chocolate, and it's one of my favorite for baking treats like brownies, or an intense stout chocolate cake. Why? Because this chocolate is really intense in flavor and tends to be rich and creamy in texture too.

Bittersweet chocolate is a great option for most baked goods (one of our favorite recipes is our Chocolate Chunk Brownies). It has just the right balance of sweetness and a rich cocoa flavor, which is why this chocolate is the most popular among our culinary customers.

Baking, bittersweet or semi-sweet chocolate: Less dairy means a longer shelf life. Keep it at room temperature or in the fridge for up to two years. Dark chocolate: Unopened bars should last at least two years.

Baking chocolate typically refers to unsweetened or bittersweet chocolate with little or no added sugar that is meant to be used in cooking.

There are four types of chocolate: dark, milk, white, and ruby. Chocolate comes from the seeds, or nibs, of the cacao tree.

Both bittersweet and semi-sweet chocolate must contain at least 35 percent chocolate liquor, but bittersweet usually contains at least 50 percent cacao. Chocolates in this range are often referred to as dark chocolate.

Is Ghirardelli bittersweet chocolate semi-sweet? ›

Semi-Sweet Chocolate - Also known as bittersweet chocolate. Contains a minimum of 35% chocolate liquor and less than 12% milk solids. Snap - The sound and the feel of chocolate as it breaks or is bitten.

Ghirardelli Bittersweet 60% Cacao Chocolate Chips.

These chocolate chips actually melted pretty similarly to chopped chocolate bars and/or fèves, and tasted great. They are shaped flatter and wider than other chocolate chips, resulting in flatter cookies that spread generously in the oven.

Semisweet and bittersweet

Luckily, the delightfully balanced effect of either semisweet or bittersweet chocolate on a baked good is about the same. The 60 to 70% range is (no pun intended) the sweet spot for most recipes and most personal tastes as it provides some of the astringency of dark without going whole hog.

Semisweet chocolate has a cacao content of around 60%, and can be used interchangeably with bittersweet chocolate. It's frequently found in the form of baking chips, but we prefer buying it in bar or block form. It's a great all-purpose option to have on hand, as it plays well with other ingredients.

Bittersweet chocolate contains 70% cacao and has less sugar, where semisweet chocolate has 60% cacao. However, both of these chocolates can be interchangeable when used in baking, although bittersweet has a deeper flavor.

Add sugar

This might be a no-brainer, but it sure is the easiest way to make dark chocolate taste less bitter. For starters, you can add a couple tablespoons of sugar to every 50 grams of chocolate, and adjust it to your taste. Melt the dark chocolate on low heat and stir constantly while you add the sugar in slowly.

Both bittersweet and semi-sweet chocolate must contain at least 35 percent chocolate liquor, but bittersweet usually contains at least 50 percent cacao. Chocolates in this range are often referred to as dark chocolate.

If you're after a sweeter flavor, opt for milk or white chocolate, but if you want to break down the already sweet cookie dough, go for semisweet or dark chocolate.