The type that used for baking is commonly called “baking chocolate” and can be unsweetened, bittersweet, semisweet, or sweet. The difference among the three is the amount of chocolate liquor that it contains, as well as the sugar, vanilla, and lecithin mixture. Baking chocolate, like all other types is made from roasted cacao beans. The cacao beans are fermented and dried, roasted, and then crushed and ground until it forms a paste, liquefying the cocoa butter, and becomes what is called the chocolate liquor. Liquor, in this case, does not mean that it contains alcohol but simply means “liquid.” The liquor is then poured into molds and allowed to harden or solidify. The resulting bar is what is considered as unsweetened chocolate. To make bittersweet, semisweet, or sweet baking chocolate, sugar, lecithin and vanilla are added to the liquor before molding, alo

Bittersweet type contains less sugar than semisweet and sweet chocolate, although because of the flexible regulation for semisweet chocolate, both bittersweet and semisweet, according to those standards, could contain practically the same amount of liquor and sugar, but still be labeled separately. One brand of baking chocolate can thus have a bittersweet one that is close to another brand’s semisweet chocolate. This is why, in most recipes, semisweet and bittersweet types could be interchanged. However, if the recipe calls for unsweetened ones, semisweet or bittersweet will not do because unsweetened is obviously very different in content. Most recipes for baking and cooking usually require unsweetened ones. If the recipe does not specifically state that you have to use bittersweet, semisweet or sweet types, use unsweetened ones always. You can simply adjust the sweetness as you go along to your desired taste.

Unsweetened, bittersweet, and semisweet types can be stored for more than a year as long as you store it properly. Put it in an airtight container and in a cool, dry place where there is no direct sunlight. Temperature fluctuations can cause it to discolor. Milk chocolate becomes stale more easily and has a shelf life of less than a year. Always check the dates when you’re buying chocolate and get the freshest you can get.