What is the difference between bittersweet and semisweet?
Practically speaking, there is no difference. By FDA standards, both chocolates must contain at least 35% chocolate liquor (unsweetened chocolate). After this requirement is met, the individual manufacturers can add more chocolate liquor, as well as sugar, additional cocoa butter, milk solids, lecithin and flavorings, such as vanilla and vanillin. (The addition of milk solids does not make these chocolates “milk chocolate” but instead is sometimes added in very small amount as a way to smooth out the flavor.) In past years, it was safe to generalize that European bitter chocolate was referred to as “bittersweet” and American chocolate was referred to as “semisweet”. This is no longer a safe rule of thumb as more and more American manufacturers use the term “bittersweet”. Either can be used in a recipe, but depending on the type used when the recipe was developed, the outcome may be very similar to the original intent, or quite different. It’s a good idea to experiment to discover your
