Bittersweet Chocolate
The Bittersweet Success of Chocolate

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.

Although confusing at times, bittersweet and semisweet chocolates both have no less than 35% chocolate liquor.

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!



How to Melt Bittersweet Chocolate

  1. Separate the chocolate you are going to melt into thirds and then use two-thirds of it to start melting.
  2. Whether you're using a double boiler or microwave, bring the temperature to about 115-118 °F (46-47 °C). It's delicate so be mindful of the temperature to avoid seizing.
  3. Remove the chocolate from the heat and add the remaining chocolate
  4. Stir until the temperature reaches about 96-100 °F (35.5-37.7 °C). The residual heat should be enough to melt the remaining chocolate.

Bittersweet Substitute
A Bittersweet Alternative

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!

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