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Substitute for Bittersweet Chocolate

Chocolate is a range of foods gotten from cocoa mixed with fat, like cocoa butter, and finely granulated sugar to produce a solid confectionery. The cocoa bean products from which it is produced are known under different names in various countries. In the American chocolate industry, chocolate liquor is the crushed or melted state of the nib of the cocoa butter and solids. They also hold that cocoa butter is the fatty component of the bean. The dry cocoa solids are the remaining nonfat part of the cocoa bean, which is crushed into a powder. There are different forms and flavors of chocolate produced mainly by shuffling the quantities of the different ingredients. Many other flavors can be gotten by varying the temperature and time when roasting the beans. 

Milk chocolate is solid chocolate made by adding milk in powdered, liquid, or condensed form. Jordan and Timaeus developed the first known variation with the use of donkey milk in 1839. Following that, in 1875, a Swiss confectioner, by the name, Daniel Peter. Formed solid milk chocolate using condensed milk, Henri Nestle invented, was Peters’s neighbor in Vevey. The European Union regulations specify a minimum of 25% cocoa solids.

Furthermore, a consensus was reached in the year 2000. This allowed an exception from these regulations in the UK, Ireland, and Malta, where “milk chocolate” could contain only 20% cocoa solids. Such chocolate is called “family milk chocolate” elsewhere in the European Union. 

Another type is called the Dark chocolate, which is also known as “plain chocolate.” It is produced using a higher percentage of cocoa with all the fat content from cocoa butter instead of milk. Dark chocolate can be eaten like that or used in cooking. The bars are thicker with higher cocoa percentages ranging from 70 to 100% solid. Bittersweet chocolate and semisweet chocolate are terms used for dark chocolate traditionally in the US to indicate the quantity of added sugar. Usually, bittersweet chocolate contains less sugar than semisweet chocolate although, the two are interchangeable when baking. However, both of them must contain a minimum of 35% cocoa solids—most brand prints on the pack what percentage of cocoa is contained in the chocolate. Bittersweet chocolate can be considered sweetened dark chocolate, and it is used in baking and cooking recipes. 

Bittersweet chocolate contains a little amount of sugar, along with chocolate liquor, cocoa butter, and most times, vanilla and lecithin. According to the food and drug administration of the United States. Chocolates that have at least 35% cocoa liquor are referred to as bittersweet chocolates. Although, this value can vary and are greater in some high quantity bittersweet chocolates. Because of their high cocoa content, such bittersweet chocolates mostly possess a more intense flavor. They can be had like sweet chocolates and also used in baking and cooking. You can find them in the form of chips, bars, and chunks. 

Bittersweet chocolate appears very dark, containing high chocolate liquor. However, it maintains a well-balanced flavor of strong chocolate and pleasant sweetness. As the cocoa content increases, this chocolate itself tastes more intensely chocolaty and less sweet. 

Its texture is smooth, as it is an out go-to chocolate. With its strong chocolate flavor, it finds application in so many recipes where it is used. 

Bittersweet Chocolate Nutrition Facts:

Bittersweet Chocolate Nutrition facts

Use in Different Types of Recipe

Bittersweet chocolate has a strong flavor, which distinguishes it in many recipes. It contains less sugar, therefore making it more desirable in cuisines. Some of the recipes that use bittersweet chocolate include: 

  • Triple chocolate mousse cake 
  • Desserts 
  • For dipping and coating 
  • Cookies 
  • Brownies 
  • Ultimate flourless chocolate cake 

Substitutes for Bittersweet Chocolate

Bittersweet chocolate has a distinct flavor. But when not found handy for a recipe, it can be replaced by other ingredients that can take its place and serve just as well. They are; 

Semisweet Chocolate

Semisweet Chocolate

Semisweet Chocolate

Most commonly, the term bittersweet chocolate and semisweet chocolate are used interchangeably. They are both occasionally referred to as couverture, which means they contain at least 32% cocoa butter. Although bittersweet chocolate usually contains more chocolate liquor and less sugar compared to semisweet chocolate. Semisweet chocolate can be substituted for bittersweet in baking with great results. Semisweet can be ideal for cookie and brownie recipes. 

Read More: Hershey’s Chocolate Pie Recipe

Sweet Chocolate

Sweet Chocolate

Sweet Chocolate

Another chocolate substitute for bittersweet chocolate in recipes is sweet chocolate. Sweet chocolate contains more sugar than bittersweet. Therefore the quantity added should be less than bittersweet in a recipe. But where more sugar is desired, it can be of the same quantity. 

Unsweetened Chocolate

Unsweetened Chocolate

Unsweetened Chocolate

A great substitute for bittersweet chocolate is unsweetened chocolate. The way to use this is to add some sugar to it, to enhance the taste. It is also rich in intense flavor and can serve in a recipe where bittersweet chocolate is used. Its consumption, just like bittersweet chocolate, is beneficial to health, as they contain flavonoids and antioxidant compounds. 

Cocoa Powder

Cocoa Powder

Cocoa Powder

Cocoa powder is another substitute that can be used here. To create a good substitute for it, one tablespoon of cocoa powder is added to one sugar tablespoon. And two teaspoons of butter to the recipe. 

Milk Chocolate

Milk Chocolate

Milk Chocolate

This substitute can be used moderately and will replace bittersweet chocolate in a recipe perfectly. It contains the right amount of cocoa and sugar and can be used in the same quantity as bittersweet chocolate. 

Read More: Chocolate Chip Peanut Butter Cookies Recipe

Substitute for Bittersweet Chocolate in Baking

While making baking recipes such as cakes, brownies, and cookies, other chocolate can replace bittersweet chocolate are semisweet, sweet, and milk chocolates. They give the same flavor as bittersweet chocolate to the baking recipe with great results. 

Substitute for Bittersweet Chocolate in Brownies

Brownies are tasty snacks that serve as great desserts in the family. The recipe for this food needs bittersweet chocolate. But in its absence, cocoa and semisweet chocolate can be used and will taste just as good, if not better. 

Substitute for Bittersweet Chocolate in Cookies

Baking cookies is viral in many climes, and it is traditional in most European countries during thanksgiving. Bittersweet chocolate is used here but can be replaced with cocoa and sweet chocolate too. They are added in the same amount for the same quantity of recipe. 

Frequently Asked Questions [FAQs]

Is bittersweet chocolate the same as unsweetened chocolate? 

NO, it is not. Bittersweet chocolate contains more sugar than unsweetened chocolate. When replacing with this in recipes, more sugar is added to make up the recipe’s flavor because it is unsweetened. 

How do I substitute semisweet for bittersweet chocolate? 

Semisweet chocolate and bittersweet chocolate are used most times interchangeably. They contain the same amount of cocoa butter but varying amounts of sugar. They can be used in a similar amount for a recipe. 

How do you make bittersweet chocolate? 

To make bittersweet chocolate, half a teaspoon of sugar is added to an ounce of unsweetened chocolate. And continually stirred until the sugar is properly mixed. You can add some other desired spices. 


This is a wrap on the substitute of bittersweet chocolate. I do hope you would find a substitute that will complement your various recipes.