Have you ever wondered what's the difference between bittersweet chocolate and semisweet chocolate? Can I use Dutch cocoa in all my recipes calling for cocoa?
Cocoa is the dry chocolate powder derived from chocolate liquor. It comes in two types: natural and Dutch process.
Bitter (unsweetened) baking chocolate is made from pure chocolate liquor. By specification, it must contain 50 to 58 percent cocoa butter though with inferior products, vegetable oil may he added.
Sweet baking chocolate, both bittersweet and semisweet chocolate have sugar added. These products must contain 35 to 50% cocoa butter.
Milk chocolate is made with ten percent chocolate liquor. It contains a minimum of twelve percent milk solids. Rarely is it melted and added to batter or dough.