What's the Difference Between Bittersweet and Semisweet Chocolate?

They’re just labels.

If It Ain't Dark, It Ain't Chocolate

The gourmet chocolate trend has spawned dark-chocolate snobs.

Another Excuse to Eat Chocolate

This week’s mission: single-origin candy bars.

humor and drove home too aggressively. I think this current fixation on high-percentage cocoa solids and single-source beans is producing a lot of lousy chocolate. It can’t be merely that the prevailing flavor palate...

The new breed of American chocolate-maker relies on technology to produce higher-quality bars than ever before.

A low-carb regimen can get monotonous. Creative hounds have some tips that will make it less boring and more delicious. Nuts are nutritious and a great snack or topping. Blanched almonds, deep fried, are heavenly, says Candy. ...

Really good chocolate wrapped up in rather silly marketing.

My suggestion would be to save the bittersweet for something else and go buy unsweetened chocolate for your cake. If you do try to substitute the bittersweet, just pay attention to its actual composition, since the percentage of...

Guidelines vary, but a good semi-sweet is 58% cacao “content” or less—this is the sum of the cocoa butter and cocoa solids (the dark paste without the cocoa butter)—so the remaining percentage (42) is...

Scharffenberger does not add sugar to their 99% bar. From their website: "Q: What do the percentages (62%, 70%, 82%, 99%) mean? A: The percentages indicate by weight the amount of ingredients derived from the cacao bean that is in...

coating. When a white chocolate bar has a percentage on the label similar to a cacao bar, e.g. 33%, it is not referring to the percentage of cacao in the bar (as there are no cocoa solids in white chocolate) but to the percentage...

Good use of scientific method! Did the other 2 recipes recommend a specific cacao percentage of chocolate? For straight eating I prefer the really dark stuff, 70-85%, and I’m wondering if that would affect the consistency.

-ganache-like. I’m guessing that it had something to do with the percentage of cacao in the chocolate, but I’m not sure. Has anyone else had similar problems? Is there a (home kitchen) way to get the white chocolate...

Hi, There’s a ton of specialized chocolate places (Michel Cluizel, Jacques Torres), but is there a cafe that serves real food? Some place besides Max Brenner. I’m looking for a phenomenal chocolate dessert (and ability...

and cacao percentage for each. Country of origin of the cacao used where known is listed along with country of manufacture of the chocolate itself. Listed from lowest to highest percentage of cacao. We tasted them in this order....