How is semi sweet chocolate made

The thing that makes semisweet chocolate special is that it has a good balance of chocolate and sweetness that makes it exceptionally versatile and able to work well in just about all recipes, while milk chocolate can be too sweet and a very dark chocolate can overwhelm the more subtle flavors in a recipe.

I rarely comment, but I just want to say thank you so much for your blog! I learn so much from you. Your email address will not be published. Baking Bites. Share this article You Might Also Like. If you prefer milk to dark chocolate, you can typically substitute one type for another in cookies, muffins or granola bars where the chips are not melted before use.

If the recipe calls for melting the chips, there may be unexpected results — beyond the flavour difference — when using a different type of chip when semi-sweet is called for. Overview How-To Weekly Plans. How To. Overview Birthday Parties. Virtual Cooking Classes. In addition to the cocoa butter, sugar, milk solids, lecithin and vanilla, white chocolate may contain other flavorings. It has at least 20 percent cocoa butter, 14 percent milk solids, and no more than 55 percent sugar.

The Details Want to know more? Its bitterness comes from pure nibs, the finely ground centers of roasted cocoa beans. Also called unsweetened chocolate, it has no sugar and is used often in dessert recipes with sugar as a separate ingredient.

All other chocolate is called eating chocolate. Bittersweet Chocolate : The darkest of eating chocolate, bittersweet has the highest percentage of chocolate liquor and may contain extra cocoa butter. Both bittersweet and semi-sweet chocolate must contain at least 35 percent chocolate liquor, but bittersweet usually contains at least 50 percent cacao.

Chocolates in this range are often referred to as dark chocolate. See more about cacao percentages.