Dark chocolate can fall into the following categories: sweet, semi-sweet, bittersweet and unsweetened. The ingredients used for making dark chocolate are cocoa liquor, cocoa butter, sugar, lecithin and vanillin. Unsweetened chocolate does not use sugar. Over the years dark chocolate has established a good reputation due to scientific studies that link dark chocolate with health benefits. Cocoa contains antioxidants that may have cardiovascular benefits such as the reduction of blood clots and blood pressure as well as metabolizing cholesterol. Chocolate containing 70 percent cocoa paste is recommended to get these benefits.
Sweet Dark Chocolate
Sweet dark chocolate is sweeter compared to the other dark chocolates. To be considered sweet chocolate the FDA only requires the chocolate to contain 15 percent or more of cocoa liquor. Because it does not contain milk solids it is considered a dark chocolate. Sweet dark chocolate has the least bitter taste of the dark chocolates but does not have the health benefits because it does not contain enough cocoa paste.
Semi-sweet Chocolate
Semi-sweet chocolate is the most widely used baking chocolate. It contains 15 to 34 percent cocoa solids, cocoa butter and sugar. Because of the sweeter taste of semi-sweet chocolate it is typically used to make chocolate chips for chocolate chip cookies. The sugar content is not controlled, therefore the taste may vary among different brands of semi-sweet chocolate. Semi-sweet chocolate can also be palatable when eaten by itself.
Bittersweet Chocolate
Bittersweet chocolate is usually used for cooking and baking. This chocolate is 60 to 85 percent cocoa solids. Because the percentage of cocoa solids is high bittersweet chocolate has a low sugar giving it a more intense flavor. European bittersweet chocolate contains more cocoa solids than its American counterpart. Like semi-sweet chocolate the sugar content is not controlled, which accounts for differences among various brands.
Unsweetened Chocolate
The most bitter tasting of all chocolates unsweetened chocolate contains almost 100 percent cocoa solids. It has the appearance of chocolate but its aroma lacks the sweetness associated with chocolate. Made from natural chocolate liqueur and ground cocoa beans this chocolate is only used for baking and not eating. The rich chocolate flavor of unsweetened chocolate enhances baked goods that call for chocolate in the recipe.
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