Semi-sweet chocolate is a subcategory of dark chocolate. Dark chocolate must have a minimum of 35% cocoa solids. The range of ‘sweetness’ in semi-sweet chocolate varies greatly from bar to bar. Alongside sugar percentages, the amount of cocoa solids in a chocolate bar can determine whether it is considered semi-sweet. Ultimately, the higher the cocoa content, the more bitter the flavor.
Semi-sweet chocolate contains half sugar and half cocoa and is sweeter than bittersweet chocolate. There is no exact amount of sugar required to be called “semisweet,” but the name generally indicates that no more than 50% of the mass of the chocolate is sugar. It is used mostly in baking different confectionary items. If the amount of sugar is any higher than 50%, chocolate classifies as sweet chocolate.
Semisweet chocolate is not eaten as a candy but rather used in cooking. It has a sweet flavor, smooth texture and works well in baked goods, desserts, for coating and dipping. Semi-sweet chocolate may or may not have any milk. High percentage of cocoa solids in semisweet chocolate makes it rich and smooth.
The thing that makes semisweet chocolate special is that it has a good balance of chocolate and sweetness that makes it exceptionally versatile and able to work well in just about all recipes.
Semi-sweet Chocolate
