google.com, pub-7838525161388864, DIRECT, f08c47fec0942fa0
What are the differences between bittersweet chocolate and semisweet chocolate?
Most of America knows the semi-sweet that comes in the form of chocolate chips, like Nestlé Chocolate Morsels.
You know, the ones we use for making chocolate chip cookies! Its cocoa content is somewhat mediocre with some added sugar.
Bittersweet is the most intense chocolate of all sweet chocolate, and has the deep dark rich chocolate flavor we love so much in our deserts, baking recipes, and as a candy making chocolate.
Bittersweet can be heavily concentrated with cocoa solids, in upwards of 50-99% (depending on the maker).
Both are referred to as a couverture (covering) chocolate, sweet chocolate, sweet chocolate coating, semisweet chocolate, semisweet chocolate coating, bittersweet chocolate, or bittersweet coating.
However, bittersweet will have more chocolate liquor than semi-sweet, and have about 2/3 the sugar as semi-sweet.
An emulsifier such as lecithin may be added to both types as well as vanilla. They are both compatible for baking those dark chocolate cookies, deep rich cakes, coating chocolates, or whatever.
Either way, melting for recipes, or coating chocolate candies offers that punch of pure cocoa flavor for the intense chocolate lovers.
You might know it as the popular brand Baker's Bittersweet Baking Chocolate Squares or Baker's Select with 70% Cacao (cocoa).
Have a taste of bitter sweet chocolate from Baker's and you'll see what I mean.
One of the things I like to use this type of chocolate for is to coat my truffles with it. You will have friends and family ogling about the flavor and texture. It's almost guaranteed!
Bittersweet is the supreme success of the sweet chocolates!
If you want a substitute bittersweet and all you have on hand is semisweet, you can mix 1 ounce (one square Baker's) semisweet chocolate with one half teaspoon cocoa powder as a bittersweet substitute.
Another bittersweet alternative is to use one ounce (one square Baker's Unsweetened) chocolate with 2-1/2 teaspoons sugar for a substitute.
Melt unsweetened chocolate-types by the same method on How to Melt Bittersweet Chocolate you just read above, bringing the temperature of the chocolate to about 115-118 °F (46-47 °C).
So there you have it! You now have a few methods to make, meltand use it in recipes where bittersweet is called for.
Intense divine richness of dark chocolate desserts, baked yummies, and
candy making chocolate. Oh Yeah!
Here's to Tantalizing Bittersweet Success!
Like This Article!
What Others Are Saying About Us
"...you are really so kind to share all of this information...
Holly" Read More
"...LB you make amazing candies
that are nothing short of divine... Nichol, Elma WA" Read More
LB's Fine Line Samples "Talk about delicious, and delightful! I wanted to savor every bite... Store help is superb. Don't miss
Barb, Elma WA" Read More
"excellent site with explanations of tempering chocolate
קדמת עדן" Read More
"Thank you so much for your tips to keep it warm,it was very helpful...Kuala" Read More