Both bittersweet and semi-sweet chocolate is used for baking. These two types of chocolate are typically referred to as dark chocolate in the United States. The most noticeable difference between bittersweet and semi-sweet chocolate is the liquid content of each. You must measure the amount of liquid cocoa in the chocolate.
Bittersweet must contain a minimum of 35 percent chocolate liquor, while semi-sweet must contain between 15 and 35 percent. Europe heavily regulates chocolate, and there are strict European governmental standards. The United States classifies chocolate into three main types. These are milk, chocolate, white chocolate, and dark chocolate.
The increase in the amount of chocolate liquor found in bittersweet chocolate typically involves a serious sugar reduction. It is also especially important to store good chocolate correctly, so it maintains it’s appealing dark shine. If the chocolate is truly of good quality, it will melt in your mouth smoothly and with gentle ease.
Europe heavily controls the chocolate industry, and they take great pride, inappropriately labeling, and separating each type of chocolate. Semi-sweet has lower cacao content and is sweeter than bittersweet. Ultimately, semi-sweet chocolate is the classic choice for baking chocolate chip cookies.
Semisweet and bittersweet are two types of dark chocolates. There are many differences between the two. One is the content of cocoa each has. Between the two, bittersweet chocolate will have a higher cocoa content. Bittersweet has about 65% cocoa. Meanwhile, semisweet has anywhere from 50-65% cocoa. Another difference between the two chocolates is the amount of sugar they have in them. Traditionally, semisweet has more sugar, which makes it sweeter than bittersweet chocolate. The differences that are found between them are regulated by the FDA, which requires each type of chocolate to contain certain levels of ingredients in them.