Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

Why Bake with Bittersweet?

Fine Cooking Issue 54

In many of our recipes, we call for bittersweet chocolate when we’re looking for deep, intense chocolate flavor. That’s because, in general, bittersweet chocolates contain less sugar and a higher percentage of cocoa (also called chocolate liquor or cacao) than semisweet chocolate. There are no federal standards, however, defining the difference between the two, so the percentage of cocoa in one manufacturer’s semisweet chocolate might be higher than that in another’s bittersweet. (For example, Scharffen Berger’s semisweet chocolate contains 62% cocoa, about the same amount in what many other brands define as their bittersweet chocolate.) If that seems confusing, the good news is that bittersweet and semisweet chocolates are interchangeable in recipes. Just don’t confuse either of the two with unsweetened chocolate. Then you’ll really taste a difference.

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Paris, France (504)

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks