Here’s a list of chocolates used in baking, kind of in order from the least amount of cocoa liquor (which is cocoa beans that have been fermented, dried, roasted, then ground and pressed into a paste) to the highest amount of cocoa liquor content.
Through researching the varying percents of cocoa liquor in different “types” of chocolate it is apparent that depending on the brand of chocolate it can have a wide range of cocoa liquor in it as well as varying amounts of added sugar. So, for example, one brand’s bittersweet bar, could be sweeter than another brands semisweet bar...
So I will base this off of Guittard and Baker's Chocolates-my favorites!
White ChocolateContains no cocoa liquor (but it does have cocoa butter), milk product, vanilla and lecithin Cocoa butter is created by separating the low-fat cocoa solids out of the cocoa liquor, leaving the high fat cocoa butter .
Milk ChocolateA mixture of chocolate liquor, sugar and milk solids, which is why it has a creamier flavor than bittersweet or semisweet chocolate. Guittard’s Milk Chocolate contains 38% cocoa liquor.
Baker’s German Chocolate54% cocoa liquor, which is less than most semi-sweet chocolates
Guittard Semisweet61% cocoa liquor
Guittard Bittersweet72% cocoa liquor
UnsweetenedPure chocolate liquor with no added sugar (used for home-made brownies and flourless chocolate cakes, yummm).
More questions about chocolate? Email me... I'm off to dream about the birthday cake cupcakes with cream filling and chocolate ganache frosting that I'm going to make Friday morning!