The Difference Between Bitter Sweet Chocolate & Unsweetened Chocolate

Americans consume more than $14 billion worth of chocolate each year. Used mostly in baking, bittersweet and unsweetened chocolate contain higher percentages of cocoa solids than milk chocolate, resulting in a more intense chocolate flavor.

Types

Bittersweet chocolate contains at least 50 percent cocoa solids, but better brands often reach 75 to 90 percent, with added sugar, vanilla and other flavorings and stabilizers. Unsweetened chocolate contains no sugar.

Uses

Bittersweet chocolate and unsweetened chocolate both work well in baking. The two can be used interchangeably if you make small adjustments to compensate for the difference in sugar content. Bittersweet chocolate tastes good right out of the packaging, but few people would find unsweetened chocolate palatable on its own.

Identification

Unsweetened chocolate may also be called bitter, baking or plain chocolate. Bittersweet and semisweet chocolate can be easily confused because they're nearly identical, but bittersweet usually contains more chocolate liquor.

Benefits

According to researchers at the Cleveland Clinic, bittersweet and unsweetened chocolate both contain high concentrations of flavonoids, antioxidants believed to bolster heart health. A 2 oz. portion daily can protect against the cell damage caused by free radicals.

Fun Fact

Because of a spelling error, the seeds of the cacao (ka-COW) tree that originally were harvested and used by ancient Central and South American societies became known to Europeans as cocoa beans.

References

• Cleveland Clinic
• The Chocolate Market
• The Cook's Thesaurus: Chocolate

Resources

• All About Chocolate