You're working on your latest baking project and you've headed to the baking aisle to pick up all of your ingredients. You look at the chocolates and see semisweet, bittersweet, milk, white, unsweetened. The choices can be overwhelming, but what's the difference? Is bittersweet sweeter than semisweet? Is white chocolate even chocolate? How can chocolate be unsweetened? If any of these questions have ever crossed your mind, you're not alone. To check out my mini-chocolate primer, read more
Let me start by talking about cacao percentage. Cacao percentage is the amount of cacao to sugar. So a bar that is 75 percent cacao contains 25 percent sugar. The higher the percentage, the darker the chocolate. Fran Bigelow (a great chocolatier based out of Seattle) has stated, "If the cacao percentage dips below 50 percent, that chocolate bar contains more sugar than cacao, meaning less chocolate flavor—a sacrilege as far as I'm concerned." I would definitely have to agree with her, bring on the chocolate flavor!
Now that you've got basic cacao percentage understanding in your back pocket, let's talk about the different kinds of chocolate.
Any chocolate that contains very little to no milk solids (less than 12 percent) and at least 35 percent cacao content.
A dark chocolate that has a cacao content of 50-99 percent (it is usually more like 65-80 percent). It's darker with a strong flavor. The higher the content, the stronger the flavor.
Also a dark chocolate, but with a lower cacao content than bittersweet (35-50 percent). Some consider it the "gateway" dark chocolate as it has a more accessible creamy flavor than bittersweet.
A dark chocolate that contains very little cacao content (15-35 percent).
Any chocolate that contains more than 12 percent milk or milk solids is considered milk chocolate. The cacao content tends to be 33-45 percent.
White chocolate is actually a bit of a misnomer, as it contains no chocolate (cacao solids) at all. Contains 20 percent cacao butter.
This bar contains 100 percent cacao and has no sugar added. It's not meant to be eaten plain - believe me, as a kid my dad left some on the counter and I thought it would be great to sneak some. Let's just say I learned not to take things off the counter without knowing what it was first.
I hope that helps some of the chocolate confusion, if you'd like to learn more, then check out this great chocolate explanation from Fran Bigelow.