Semi-sweet baking chocolate is sweeter than bittersweet, ranging from only 35% to 55% chocolate. You'll want to use this in desserts that don't need an intense chocolate flavor. Chunks of semi-sweet chocolate are perfect for chocolate chip cookies or scattered in banana bread.

Made with a creamy blend of sugar, cocoa butter and 48% cacao, this sweet baking chocolate makes the perfect chocolate for baking with its smooth and mild flavor. Use it to whip up your favorite German chocolate cake recipe, or in your favorite rich, chocolate frosting recipe.

Semisweet chocolate is a dark chocolate that balances bitter chocolate flavor with sugar's sweetness. Semisweet chocolate is produced by combining chocolate liquor, a small amount of sugar, cocoa butter, and usually vanilla and lecithin. Semisweet chocolate can be exchanged for bittersweet chocolate in recipes.

Baking chocolate, in its most traditional form, is unsweetened chocolate. That means it's 100 percent chocolate liquor (aka processed and ground cocoa beans) without any added sugar or flavoring, so it's extra bitter and extra unpleasant to bite into.

Baker's Premium Semi-Sweet Chocolate Baking Bar is a great addition to your recipes, serving as America's favorite premium chocolate since 1780. This semi-sweet baking bar is made with 56% cacao for a decadent flavor and smooth texture that makes all your recipes a hit.

This is where things get confusing because technically, these are baking chocolates too. The difference is both have a small amount of sugar blended in. So while unsweetened chocolate is 100 percent cacao, by FDA standards in the United States, bittersweet and semisweet must be at least 35 percent cacao.

There are several kinds of baking chocolate, but in its purest form, baking chocolate is unsweetened chocolate. This means it's 100% chocolate (cacao) with no added sugar or flavor.

With a cocoa percentage of 35 to 65%, semi-sweet is actually the sweetest of the dark choc brigade. Next up, we have bittersweet dark chocolate, which has a cocoa solid content ranging between 65 and 80%. And, finally, any chocolate with a cocoa percentage above 80% can be considered bitter.

Semisweet chocolate can be exchanged for bittersweet chocolate in recipes. If kept under optimal conditions, semisweet chocolate will last for a few years. Used for many chocolate confections and pastries, semisweet chocolate is also excellent for eating on its own.

There are several kinds of baking chocolate, but in its purest form, baking chocolate is unsweetened chocolate. This means it's 100% chocolate (cacao) with no added sugar or flavor.

Baking chocolate, also known as unsweetened chocolate, is made from ground cocoa nibs that contain cocoa solids and cocoa butter. The cocoa butter liquefies from the heat during the grinding process, turning into cocoa liquor.

The balance between bitterness and sweetness in semi-sweet chocolate makes it a versatile ingredient in both sweet and savory recipes. It can be used in baking to add depth and complexity to cookies, cakes, and brownies.

Semisweet chocolate is produced by combining chocolate liquor, a small amount of sugar, cocoa butter, and usually vanilla and lecithin. Semisweet chocolate can be exchanged for bittersweet chocolate in recipes. If kept under optimal conditions, semisweet chocolate will last for a few years.

Baking chocolate usually contains little or no sugar compared to ordinary eating chocolate, and has a higher percent of cocoa solids. Cooking chocolate intended for tempering or coverture will sometimes have a higher cocoa butter content too, so that it melts consistently and smoothly.

Baking chocolate, which usually contains added oils and fats, is much less reliable: “It's not as good for melting or tempering, and it's more likely to split when making a ganache.” Instead, use the best-quality chocolate you can afford.

Semi-sweet chocolate offers a balanced flavour that is neither overly sweet nor too bitter. It carries the rich, full-bodied taste of cocoa, balanced with a moderate amount of sugar.