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Unsweetened or Bitter Chocolate is Chocolate without any type of sweetener added. It is often used in baking and other projects in which the cook wants to personally adjust the level of sweetness. Bitter Chocolate is also the base for all over Chocolate products, since it is Chocolate in its pure and unadulterated form. As most people who have tried to nibble on a piece of Baking Chocolate know, Bitter Chocolate is indeed bitter, and highly unpalatable.

Chocolate Making starts with harvesting the pods of the Cacao plant, Theobroma cacao, native to South and Central America. The pods are split apart to yield the cacao nibs, which are in turn fermented and then ground into a paste called cocoa liquor. The cocoa liquor is processed to yield a wide assortment of Chocolate products.

When processed properly, cocoa liquor yields approximately half cocoa butter and half solids. This is what is turned into Bitter Chocolate. Many nations have laws which dictate the composition of Bitter Chocolate, along with other Chocolate products, so that consumers know what they are buying when they read a label. The cocoa liquor can also be treated in other ways, which include the separation of cocoa butter and cocoa solids for use in products such as cocoa and White Chocolate.

To make Semi-Sweet or Bittersweet Chocolate, Chocolate producers add a small amount of a sweetener to Bitter Chocolate to temper the intensely bitter flavor. The addition of larger amounts of sugar results in sweetened Chocolate. The Unsweetened cocoa liquor can also be blended with milk to make Milk Chocolate , and other seasonings such as Vanilla or chili powder can be added for specific desired flavors.

By using Bitter Chocolate as the basis of Chocolate Candies and other desserts, cooks can control the level of sweetness in the final product. Bitter Chocolate may also be of a higher quality, since the Chocolate producer cannot hide shortcomings behind milk and additives. It is also highly shelf stable, and can keep for several years if tightly wrapped and stored in a cool dry place.

Several things can impact the flavor of Bitter Chocolate. Different types of cacao beans have different flavors, and the handling and processing of the beans can alter the Flavor as well. Mishandling may cause any sort of Chocolate to become rancid or soured, which is why it is important to buy Bitter Chocolate from a reputable source.

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Chocolate Chips are small, round, processed dollops of Chocolate that are uniform in size and used for baking. Baking Chocolate chip cookies is the most well-known use for Chocolate Chips. However, Chocolate Chips may also be baked in muffins or cakes and can also be sprinkled on top of a warm cake to form a sort of instant chunky frosting. The main types of Chocolate Chips include bittersweet, semisweet, milk and white.

Bittersweet Chocolate Chips are dark in color and contain more cocoa than the other varieties of Chocolate Chips. They have some sugar added but are not very sweet. Bittersweet chocolate chips are the perfect choice when a rich, intense Chocolate Flavor is desired.

Semi-Sweet Chocolate chips are the most common type available today. They contain Cocoa Butter and a mix of Unsweetened Chocolate and sugar. Semi-Sweet chocolate chips are much sweeter than the bittersweet variety, but not overly sweet. The semisweet variety of Chocolate Chips is versatile and can be used in many recipes.

Milk Chocolate chips are quite sweet and creamy in texture. They are lighter in color than Semi-Sweet chocolate chip due to the milk solids. White Chocolate chips also contain milk solids and are extremely sweet. White chocolate is technically not Chocolate at all since no Cacao beans are used in it. White chocolate chips are often used for color and flavor contrast in deserts using other types of Chocolate Chips or Chocolate.

Chocolate Chips are uniformly round in their size and have a peak on top. Mini Chocolate Chips have the same look but are smaller in size. They are good for smaller cupcakes or mini desserts. Chocolate chunks are larger rectangular pieces of Chocolateschocolate chip and not chip-shaped. They make a chunkier alternative in favorite desserts such as chocolate chip cookies.

Unlike Chocolate baking squares and other Chocolate that melts easily, Chocolate Chips are made to hold their shape when baked. Chocolate Chips have hardly any cocoa butter and that is why they do keep their shape. Chocolate Chips are not usually good for melting as they may be lumpy and some types may even have a gritty texture after melting. All types of Chocolate Chips should be stored in a cool, dry area.

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Baking Chocolate is Chocolate which is intended for use in baking. It is unpalatable in plain form, but when combined with other ingredients to make things like cakes, cookies, and brownies, it imparts a very intense Chocolate Flavor. Many markets carry Baking Chocolate in their baking supply sections, with the Baker's Chocolate brand being especially well-known and widely used. It is also possible to order specialty Baking Chocolate directly from Chocolate producers.

The production of Chocolate is a long and involved process. It starts with the harvesting and fermentation of the Cacao beans. The beans are slowly ground, causing the Cocoa Butter in the beans to Melt while the chocolate solids are broken down. The result is a thick mass which is known as Chocolate Liquor. Chocolate liquor can be blended with cocoa butter, milk, sugar, and other ingredients to make a wide assortment of Chocolate products. In the case of Baking Chocolate, the chocolate liquor is packaged as-is, with no additions, making Baking Chocolate a very pure form of Chocolate.

In addition to basic Baking Chocolate, it is also possible to find bittersweet and Semi-Sweet Baking Chocolate, Baking Chocolate which has been blended with sugar. Many bakers prefer to use unsweetened, because the flavor is stronger, and because some recipes call specifically for unsweetened Baking Chocolate. Semisweet varieties in an unsweetened recipe may throw the balance of sweetness off, causing a fundamental alteration in the recipe.

The advantage to using Unsweetened Chocolate is that the baker has total control over the level of sweetness in the finished product. Baker's chocolate also has a concentrated chocolate flavor, since it has not been blended or adulterated, with a more pure taste. Parents often find that Baking Chocolate carries another advantage: young residents of the household will not nibble away at it, because it tastes extremely bitter when eaten plain.

A number of specialty chocolatiers make gourmet Baking Chocolate, often with a very high price tag. The value of this Chocolate Varieties considerably, and bakers who are considering the purchase of fancy Baking Chocolate may want to do a taste test before they commit. The key determining factor in terms of quality is the source of the beans and the way in which the beans are handled. Cocoa beans have a range of flavors which can be easily identified in chocolate liquor form. If you like Dark Chocolate and Bittersweet Chocolate products produced by the company, you will probably enjoy their Baking Chocolate, but if you find an off taste or flavor in their chocolate, it is likely to be even stronger in the Baking Chocolate, gourmet or not.

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Bittersweet Chocolate is a sweetened form of Dark Chocolate that does not contain milk in either liquid or dry form. Bittersweet chocolate is essentially a mixture of Chocolate Liquor, sugar, Cocoa butter, and sometimes Vanilla. Often, lecithin is added as an emulsifying agent. chocolate liquor, despite what its name seems to suggest, contains no alcohol. Rather, it is a form of cocoa produced by grinding cocoa beans down into liquid form. Solidified chocolate liquor formed into blocks is known as unsweetened baking chocolate.

In North America, Bittersweet chocolate is required, according to Standards of Identity established by the Food and Drug Administration, to contain a minimum of 35 percent chocolate liquor. In Great Britain, the figure is somewhat higher, rising to 43 percent. The more chocolate liquor the chocolate contains, the more intense its flavor will be. Especially high-quality Bittersweet chocolate may contain 65 to 70 percent, or more, of chocolate liquor.

Although the terms bittersweet and Semi-Sweet Chocolate are sometimes used interchangeably, there is a difference in the standards that define the two. Although not formally regulated across the industry, Bittersweet chocolate generally contains more chocolate liquor and less sugar than semi-sweet chocolate does. However, since semi-sweet chocolate can contain up to 35 percent liquor, the two chocolates can be very much alike. Bittersweet and semi-sweet chocolate can be used interchangeably in baking, with good results.

Both the semisweet and Bittersweet chocolates are occasionally labeled “couverture,” which designation indicates that the chocolate contains not less than 32 percent cocoa butter. Couverture must be tempered, a process that involves manipulating the temperature of the chocolate during the process of fat crystalization in its cocoa butter, before using. It is a favorite for dipping, coating, and molding. When melted, it is smooth and fluid, and when it hardens, it has a lovely sheen and a creamy texture.

Recent studies have revealed certain health benefits from the regular consumption of small quantities of Bittersweet chocolate. Due to its high cocoa content, dark chocolate is a good source of certain flavonoids — namely epicatechin and gallic acid — that may be protective for the heart.

Bittersweet chocolate also possesses antioxidant compounds and may also play a role in lowering blood pressure. It should be noted, however, that the flavonoids present in Bittersweet chocolate are destroyed by processing with alkali, as with Dutch-processed Cocoa Powder.

Bittersweet chocolate is available in several forms, including bars, chips, and chunks of various sizes. It is used in baking, cooking, and is eaten out of hand.

chocolate, including the bittersweet variety, is extremely sensitive to factors of temperature and humidity. The ideal—but relatively narrow—temperature window for storing chocolate is between 59 and 63 degrees F (15 and 17 degrees C), with a relative humidity at a finicky 50 percent or less. Conditions of varying temperature may cause changes in the appearance or texture of the chocolate, including a whitish “bloom” on the surface due to the presence of fat and/or sugar crystals there. Although the appearance of the chocolate may suffer, it is perfectly safe to eat.

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At the 2008 All Candy Expo I had the opportunity to attend a luncheon lecture from master chocolatier Jacques Torres, of Jacques Torres Chocolates. The lunch included Chocolate in every dish: the chicken was sauteed in a Bittersweet Chocolate sauce, the roast beef was brushed with Cocoa, the salad dressing had melted white chocolate, and of course the dessert was a rich chocolate brownie. (To see photos of the lunch and of Mr. Torres, click on the candy picture to the right.)

Mr. Torres began by talking about the elements that go into creating a “premium” confection. I probably would have guessed some of his criteria, like impeccable ingredients, technique, and craftsmanship, but he had other elements on his list that I hadn’t thought about, like technology, customization, instinct, and imbuing your candy brand with a compelling story. He also shared anecdotes about opening his New York stores, and showed how it was possible to accomplish big things with a small amount of money and lots of hard work. Finally, we were provided with three Chocolates and Mr. Torres led us through a guided tasting, showing us what to look for in quality Chocolates.

Mr. Torres had us begin by looking at the chocolate: is it shiny or dull? Chocolate that is well-made and properly tempered has a nice sheen. When you rub your finger across the chocolate, how does it feel? Chocolate that has “bloomed,” or lost its temper, will feel grainy when you rub it, while Tempered Chocolate will feel smooth and satiny.

Next, we were instructed to smell the chocolate. Fresh chocolate will have a gorgeous chocolate odor, while older Chocolate will not smell as potent. Mr. Torres also told us that there is a palpable difference in smell between different Dark Chocolate-Semi-Sweet Chocolate (around 60% Cacao) smell much more mild than Chocolates in the 70-80% range, which have a more acidic fragrance. Since we only had one Dark Chocolate in our assortment I couldn’t test this theory, but while I have no doubt Mr. Torres can tell the difference between the Chocolates by smell, I’m not so confident that my nose could do the same.

Finally, we were allowed to Taste The Chocolate. The three Chocolates we tasted were a milk chocolate heart with passion fruit ganache, a Milk Chocolate square with a cinnamon praline filling, and a Dark Chocolate square with an Earl Grey tea ganache. We started with the passion fruit heart, which was incredible. The ganache was silky smooth and intensely Flavored. Passion fruit has a lot of citric acid, so the flavor was very fruity and very tart, causing my mouth to water even after the candy was gone. The passion fruit was the first flavor note to hit, then after a few seconds the smooth, Sweet Milk Chocolate came through and, in Mr. Torres’ words, “calmed down” the passion fruit.

After the candy has been swallowed, the flavor quickly leaves the mouth, which is another sign of a well-Made Chocolate. The smooth texture, or what is often called mouthfeel, signifies the quality of the Chocolate. If the candy was cheaper and did not have enough cocoa butter, or replaced some of the cocoa butter with other inferior fats, the texture might be grainy and the feel of the fats might coat the mouth long after the Chocolate has Melted. Additionally, if the taste of the filling lingers long after the candy is gone, this means that artificial flavoring or essential oils were used. If the filling flavor disappears quickly, you can be reasonably sure that natural flavorings, like fruit purees, were used instead. Mr. Torres uses only natural flavorings, so it was a wonder to find that the incredibly intense passion fruit flavor was gone soon after the candy was swallowed.

The final two Chocolates demonstrated Mr. Torres’ mastery of harnessing disparate flavors and coaxing them together into unexpectedly delicious combinations. The Milk Chocolate square featured two different layers: a hazelnut praline on bottom, and a cinnamon ganache on top, made from cream infused with cinnamon sticks as opposed to ground cinnamon. The first sensation you feel when biting into this candy is a slight grain from the sugary praline, then a strong cinnamon note comes through, nicely complimenting the toasted hazelnut flavor. The cinnamon “hits you on the nose,” in Mr. Torres’ description, but quickly disappears once the Chocolate is gone. This Chocolate was quite addictive and my favorite of the three we tried.

The Dark Chocolate square had a Dark Chocolate ganache inside infused with real Earl Grey tea. Unlike other tea Chocolates I’ve tried, the Earl Grey flavor was strong, true, and unmistakable. The flavor took a little more time to develop, as is the case with many tea products, and it lingered longer on the palate. The Dark Chocolate was a good match for the savory, smoky tea, and although I am not the biggest fan of tea, I appreciated this Chocolate for the depth of flavor and obvious quality of the Chocolate used. At the end of the chocolate tasting I felt as if I had a new understanding of how to approach and analyze Chocolates, and I can’t wait to apply these techniques to other Chocolates I encounter.

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Dark Chocolate is Chocolate without milk solids added. Dark chocolate has a more pronounced chocolate taste than Milk Chocolate, because it does not contain milk solids to compete with the Chocolate Taste. However, the lack of milk additives also means that Dark chocolate is more prone to a dry, chalky texture and a bitter aftertaste.

The basic ingredients in Dark chocolate bars are Cacao beans, sugar, an emulsifier such as soy lecithin to preserve texture, and flavorings such as Vanilla. Dark chocolate is often distinguished by the percentage of cocoa solids in the bar. The Cocoa content of commercial Dark chocolate bars can range from 30% (sweet dark) to 70%, 75%, or even above 80% for extremely dark bars. Common terms used to distinguish the cocoa content of Dark chocolate bars include bittersweet, semi-sweet Chocolate, and sweet dark chocolate.
Also Known As: Bittersweet Chocolate, Semi-Sweet Chocolate, Sweet Dark Chocolate

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Chocolate, as we commonly know it, is the product of a long refining process that begins with the fruit (Cacao beans)of the tropical tree Theobroma cacao. The beans are fermented, dried, roasted, and ground, and the resulting products include Cocoa Butter, a smooth, solid fat used in both food and cosmetics, and Chocolate Liquor, or ground roasted cocoa beans. The type of chocolate is determined by the various amounts of Cocoa Butter and Chocolate Liquor the chocolate contains, as well the amount of sugar and any other ingredients added to the mixture. This brief guide to chocolate terminology will familiarize you with some of the most common Chocolate Varieties.

* Cocoa Powder: This unsweetened powder is pulverized, partially defatted Chocolate Liquor. Cocoa Powder gives an intense Chocolate Taste and is available in “Dutch-processed” (alkalized) or natural varieties. Natural Cocoa Powder is light brown, with a strong, pronounced Chocolate Flavor. It is slightly acidic, so it is best to use natural Cocoa Powder in recipes calling for baking soda. Alkalized Cocoa Powder is darker in color, less acidic, and has a milder Chocolate Taste. Alkalized Cocoa Powder is recommended for recipes that call for baking powder.

* Unsweetened Chocolate: Also known as “bitter” or “Baking Chocolate”. This is pure Chocolate Liquor, composed solely of ground Cocoa beans. Although it looks and smells like chocolate, it has a bitter taste and is not meant for consumption on its own—it is best used in cooking, when it can be combined with sugar to make it more palatable. Because Cocoa beans contain equal amounts of Cocoa Butter and cocoa solids, Unsweetened Chocolate lends a deep, rich Chocolate Flavor to baked goods. Unsweetened Chocolate is the base ingredient in all other forms of chocolate, except White Chocolate.

* Dark Chocolate: chocolate that contains Chocolate Liquor, sugar, Cocoa Butter, Vanilla and leicithin (an emulsifier).There are no milk solids added in Dark Chocolate. The cocoa content of commercial Dark Chocolate bars can range from 30% (sweet dark) to 70- 80% for extremely dark bars. Bittersweet Chocolate and Semi-Sweet Chocolate also fall into the “Dark Chocolate” category.

* Bittersweet Chocolate: chocolate, as defined by the FDA, that contains at least 35% cocoa solids. Most bittersweet bars contain at least 50% Chocolate Liquor, with some bars pushing 70-80% Chocolate Liquor. This chocolate often has a deeper, more bitter flavor than sweet dark or semi-sweet bars. However, the amount of sugar in the chocolate is not regulated, so one manufacturer’s “Bittersweet” bar may taste sweeter than another’s “Semi-Sweet” bar.

* Semi-Sweet Chocolate: This is primarily an American term, popularized by Nestle Toll House Semi-Sweet Chocolate chips. Semi-Sweet Chocolate contains at least 35% cocoa solids, and is generally assumed to be darker than sweet Dark Chocolate, but sweeter than bittersweet. However, the lack of regulations regarding sugar content means that these classifications are relative and not consistent across brands.

* Sweet Dark Chocolate: is “Dark Chocolate” in the sense that it does not contain milk solids, but it still has a high percentage of sugar and is much sweeter than other types of Dark Chocolate. Many brands of sweet Dark Chocolate have only 20-40% cocoa solids.

* Milk Chocolate: In addition to containing Cocoa Butter and Chocolate Liquor, Milk Chocolate contains either condensed milk (most European varieties) or dry milk solids. Milk Chocolate must contain at least 10% Chocolate Liquor (in the United States), 3.39% butterfat, and 12% milk solids. Milk Chocolates are typically much sweeter than Dark Chocolate, and have a lighter color and a less pronounced Chocolate Taste. Milk Chocolate is more difficult to temper properly and more prone to Overheating Chocolate.

* White Chocolate: White Chocolate gets its name from the Cocoa Butter it contains, but does not contain Chocolate Liquor or any other cocoa products. As a result, it has no pronounced Chocolate Taste, but commonly Tastes like vanilla or other added Flavorings. By law, White Chocolate must contain a minimum 20% Cocoa Butter, 14% milk solids, and a maximum of 55% sugar. There are some “White Chocolate” products available that contain vegetable fats instead of Cocoa Butter—these should be avoided from a taste standpoint, as they contain no cocoa products at all, and are not technically White Chocolate.

* Couverture Chocolate: Used primarily by professional bakers or confectioners, this chocolate contains a very high percent (at least 30%) of Cocoa Butter, as well as a high percentage of Chocolate Liquor. This high ratio makes it expensive, but it also means that the resulting chocolate is smooth and melts quickly and evenly. Couverture Chocolate is the preferred chocolate for tempering and enrobing candies. It comes in dark, milk, and white varieties, and can be purchased online or at well-stocked cake decorating stores.

* Gianduja Chocolate: Gianduja is the name given to a European style of chocolate made from chocolate and nut paste. Hazelnut paste is most common, but Gianduja can also be made with almond paste. It comes in milk or Dark Chocolate varieties. Gianduja Chocolate can be used as a flavoring or as a substitute for milk or Dark Chocolate. At room temperature it is soft enough to be rolled or cut, but is too soft to use for molding chocolates.

* "Candy Coating" Chocolate: Also known as “confectionery coating,” “summer coating,” or “compound coating.” These terms refer to Candy products that are flavored like dark, milk or White Chocolate and substitute vegetable or palm oils for Cocoa Butter. These products are cheaper than most chocolates, and do not contain significant amounts of Chocolate Liquor, thus, they do not have a strong chocolate flavor or an appealing mouthfeel. However, they have excellent Melting Chocolate and molding properties, and thus are often used in candymaking for dipping or enrobing, since they do not require Tempering Chocolate and can withstand high ambient temperatures. Be careful to never mix candy coating with real chocolate, as the fats are not compatible and the resulting candy will be unattractive and discolored.

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