what’s the difference between baking chocolate and bittersweet chocolate?

i promised to make some brownies for a couple of girls that are down in the dumps, soon to realize that i don’t have any brownie mix. so after looking up recipes i then realize that i don’t have any bittersweet chocolate either, so now i’m looking to see WHAT chocolate i do have. i have some dark, some milk, and some baking cocoa which has a conversion to make into baking chocolate squares(equivilent). if you could give me either a recipe to help or help me with my delima it would be greatly appreciated.

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3 comments a "what’s the difference between baking chocolate and bittersweet chocolate?"

bittersweet has some sugar when baking chocolate has no sugar.

A one-ounce square of unsweetened baking chocolate equals 3 tablespoons of cocoa plus 1 tablespoon vegetable shortening or oil. Do not use butter or margarine.

Unsweetened chocolate is pure chocolate liquor, also known as bitter or baking chocolate. It is unadulterated chocolate: the pure, ground, roasted chocolate beans impart a strong, deep chocolate flavour. With the addition of sugar, however, it is used as the base for cakes, brownies, confections, and cookies.

Bittersweet chocolate is chocolate liquor (or unsweetened chocolate) to which some sugar (typically a third), more cocoa butter, vanilla and sometimes lecithin has been added. It has less sugar and more liquor than semisweet chocolate, but the two are interchangeable in baking. Bittersweet and semisweet chocolates are sometimes referred to as ‘couverture’ (chocolate that contains at least 32 percent cocoa butter); many brands now print on the package the percentage of cocoa (as chocolate liquor and added cocoa butter) contained. The rule is that the higher the percentage of cocoa, the less sweet the chocolate will be.

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