Bittersweet chocolate
Bittersweet Chocolate
Bittersweet chocolate (pronunciation: /ˈbɪtərˌswiːt ˈtʃɒklɪt/) is a type of chocolate that is less sweet than semisweet chocolate, and contains a higher percentage of cocoa solids.
Etymology
The term "bittersweet" originates from the Middle English words "biter" and "sweet". It was first used to describe chocolate in the early 19th century, when manufacturers began adding sugar to chocolate to counteract its natural bitterness.
Description
Bittersweet chocolate is characterized by its dark color and rich, intense flavor. It typically contains between 60% and 85% cocoa solids, with the remainder made up of sugar and cocoa butter. The exact ratio of cocoa to sugar can vary between manufacturers, but by law, bittersweet chocolate must contain at least 35% cocoa solids in the United States.
Bittersweet chocolate is often used in baking and cooking, particularly in recipes that call for a deep, robust chocolate flavor. It can be used in a variety of dishes, including cakes, cookies, and mousses.
Related Terms
- Cocoa: The primary ingredient in bittersweet chocolate, derived from the beans of the cacao tree.
- Semisweet Chocolate: A type of chocolate that is sweeter than bittersweet chocolate, typically containing between 35% and 60% cocoa solids.
- Dark Chocolate: A broad category of chocolate that includes both bittersweet and semisweet varieties. Dark chocolate is characterized by its high cocoa content and low sugar content.
- Milk Chocolate: A type of chocolate that contains milk or milk powder in addition to cocoa and sugar. Milk chocolate is typically sweeter and lighter in color than bittersweet chocolate.
- White Chocolate: A type of chocolate that contains cocoa butter, sugar, and milk, but no cocoa solids. Despite its name, white chocolate is not technically considered chocolate because it does not contain any cocoa solids.
External links
- Medical encyclopedia article on Bittersweet chocolate
- Wikipedia's article - Bittersweet chocolate
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