Dark Chocolate

Legally speaking, both bittersweet and semisweet are considered dark chocolate, which is made when chocolate liquor is blended with additional cocoa butter and sugar. The FDA doesn't set an identity for dark chocolate except that “bittersweet” and “semisweet” chocolate must contain at least 35 percent cacao (most contain more than 50 percent). Most manufacturers use the term “bittersweet” for chocolates that are higher in cacao (and hence less sweet) than their “semisweet” offering. In our recipes, we specify semisweet or bittersweet.

Substitution: Replace 1 ounce of semisweet or bittersweet chocolate with ⅔ ounce of unsweetened chocolate and 2 teaspoons of granulated sugar. Note: unsweetened chocolate doesn’t get put through the final polishing phase like eating chocolates, so it may not provide the same smooth, creamy texture and your desserts will be starchier.

Unsweetened chocolate is simply chocolate liquor formed into bars. It is typically made from 100 percent fermented and roasted cacao nibs that have been ground into a paste, melted, and solidified into a bar.

Substitution: Replace 1 ounce of unsweetened chocolate with 3 tablespoons of cocoa powder and 1 tablespoon of butter or oil. This substitution is best for small quantities, as it ignores the important differences between butter, oil, and cocoa butter.