Baking chocolate containing a minimum of 35percent chocolate alcohol (See Chocolate IQ Chart, Lab 11
- Often found in dessert and cookie recipes. Bittersweet or semisweet chocolates in many cases are used interchangeably, although bittersweet usually features more chocolate alcohol, a paste created from roasted, ground cocoa beans. Semisweet chocolate includes at the very least 35percent chocolate alcohol while finer bittersweet chocolates contain 50per cent or more chocolate liquor. Both chocolates have a-deep, smooth, intense taste which comes from mixture of cocoa beans to milk products. Sugar, vanilla extract, and cocoa butter are included with the chocolate liquor to produce a straight richer chocolate taste.
chocolate alcohol with cocoa butter and smaller amounts of sugar and vanilla; lecithin is generally included
She met his bittersweet chocolate gaze defiantly, their noses literally inches apart.