1. Unsweetened Chocolate
Pure chocolate without added sugar.
Also known as: bitter chocolate, baking chocolate, chocolate liquor, and pure chocolate.
Uses: Used almost exclusively for baking.
2. Bittersweet Chocolate
Legally, at least 35 percent pure chocolate with some small amount of sugar added.
Also known as: dark chocolate, when it is a European brand.
Characteristics: Usually darker and less sweet than semisweet.
No legal specifications for the term so not always darker and less sweet.
Semisweet and bittersweet can be used in baking interchangeably, depending on personal preferences.
Specific sweetness and color intensity varies by manufacturer's recipes and cacao bean sources.
Uses: Baking and eating
3. Semisweet Chocolate
Legally, at least 35 percent pure chocolate with added cocoa butter and sugar.
Characteristics: The most versatile chocolate.
Available in many forms (block, discs, squares, chips).
Uses: Baking and eating
4. Milk Chocolate
Legally, milk chocolate is at least 10 percent pure chocolate with added cocoa butter and sugar.
Characteristics: Most milk chocolates contain less pure chocolate than semisweet or bittersweet chocolates.
Milder flavor than darker chocolates
5. Sweet Baking Chocolate
Legally, sweet chocolate is at least 15 percent pure chocolate with added cocoa butter and sugar.
Taste: Sweeter than semisweet chocolate.
6. Unsweetened Cocoa Powder
Unsweetened cocoa powder is pure chocolate with most of the cocoa butter removed.
Characteristics: Cocoa powders labeled "Dutch-process" or "European-style" have been treated to neutralize the naturally occurring acids, giving them a mellower flavor and redder color.
7. White Chocolate
White chocolate is made by combining cocoa butter with sugar, milk solids, and flavoring, usually vanilla.
Commonly called a chocolate, it's not a true one -- legally.
8. Premelted Chocolate
Premelted chocolate is a semiliquid, unsweetened product made of cocoa powder and vegetable oil.
Uses: Exclusively used for baking
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