Semi-sweet chocolate and dark chocolate: what's the difference

Chocolate is the world’s most popular candy, and lately, particular attention has been paid to dark chocolate culture.

But with so many dark chocolate options, how can you tell the difference, if any? The biggest question we are always asked is whether semi-sweet and dark chocolate are the same thing.

So is there a difference between semisweet and dark chocolate? Semi-sweet chocolate is a subcategory of dark chocolate. Dark chocolate must have a minimum of 35% cocoa solids. The higher the number of solids, the more bitter the chocolate will be. Semi-sweet chocolate has a cocoa solids content of between 35 and 65%.

If you want to know more, keep reading because we will see what chocolate is, explain how it is classified and compare the categories of dark chocolate.

Everything you need to know about chocolate

To understand anything about chocolate, especially its composition, we have to see where it starts.

Chocolate is obtained from cocoa beans in the cocoa fields. There are 3 main varieties: Forastero, Criollo and Trinitario.

The Forastero is the most common and easily obtainable variety of all. Chocolates made with Criollo beans are much rarer and are considered a delicacy.

First, the cocoa beans are harvested, cleaned and dried in the sun. They are then roasted and undergo several steps to extract the cocoa beans.

These nibs are then ground into a cocoa mass and blended. This liquid, also known as chocolate liqueur, is chocolate in its purest form, without preservatives, stabilizers or colorings.

This liquor is further processed into cocoa solids and cocoa butter.

Cocoa butter is a white cocoa mass that forms the basis of all types of chocolate. Cocoa solids are what give certain chocolates their dark brown color and bitter taste.

The ratio between cocoa butter and cocoa solids is what determines the type of chocolate.

chocolate categories

In order for us to understand what the difference (if any) is between semi-sweet and dark chocolate, it will help us to explain how chocolate is classified.

As we have mentioned before, the ratio between cocoa butter and solids is what determines the type of chocolate.

White chocolate is the sweetest on the market. It is made up of cocoa butter, sweetener and milk, but without cocoa solids. This means there is no brown color in the mix, giving the chocolate a silky cream color.

To be classified as white chocolate, by law, it cannot contain any cocoa solids.

Milk chocolate is also a sweet chocolate that is made up of cocoa butter, sweetener, milk or milk powder, plus cocoa solids. This means that milk chocolate has a brown color.

To be classified as milk chocolate, most laws state that there has to be between 20-35% cocoa solids (some countries have slight variations of this number).

Dark chocolate is the one we are going to deal with in depth.

Dark chocolate

As we just mentioned, to be classified as dark chocolate, it must contain a minimum of 35% cocoa solids, which means that there is still a lot of unclassified territory. This naturally gave rise to other classifications.

Dark chocolate has 3 classifications: semisweet, bittersweet, and bitter.

Semi-sweet chocolate is defined as having a cocoa solid content between 35 and 65%.

Bittersweet chocolate has a cocoa solid content ranging from 65-80%.

Any chocolate with a content greater than 80% is classified as dark chocolate. It’s not an official term for chocolate, but all chocolates that range from 80 to 100% are extremely bitter with virtually no sweetness at all.

In some regions of the world, they only classify 70% and higher chocolate as dark chocolate, but most classify as mentioned above.

Semisweet Chocolate vs. Bittersweet Chocolate

Considering that semisweet chocolate is a type of dark chocolate, it would be best to compare semisweet and bittersweet dark chocolate.

They are indicators of the amount of sugar that dark chocolate contains: the higher the percentage of solids, the lower the sugar content.

Semi-sweet chocolate is slightly darker in color than milk chocolate (which is light brown in color) and, based on the percentage of solids, has a slightly bitter taste.

If the chocolate has a solids content of 35%, the chocolate will still be extremely sweet and no bitter notes will be perceived. It’s only when the chocolate reaches about 50% that you’ll start to notice a bitter taste, as there will be much less sugar and many more solids present.

Semi-sweet chocolate is very versatile, as it can easily be substituted for milk chocolate or bittersweet dark chocolate.

Like most chocolates, semisweet chocolate comes in many forms, such as chocolate chunks, discs, tablets, plates, and blocks. They are all the same, only with different shapes for different uses.

Bittersweet chocolate contains a percentage of cocoa solids between 65 and 80%. This means it contains more solids and much less sugar than white, milk, or semi-sweet chocolate.

Bittersweet will also be much darker in color than some semi-sweet dark chocolates and, depending on the percentage of solids, much more bitter in taste.

Bittersweet 80% chocolate is very bitter and you will notice that the sweetness is almost completely imperceptible, depending on your taste preferences.

Like semi-sweet chocolate, it comes in a variety of forms intended for different uses.

How to use semisweet and bittersweet chocolate

Semi-sweet chocolate is the perfect all-rounder . It’s not as sickeningly sweet as white chocolate, which means it’s a great chocolate to use in recipes that already contain a lot of sugar.

You can substitute bittersweet or dark chocolate for a semi-sweet option, as it will help reduce bitter flavors.

On the other hand, bittersweet chocolate is the perfect chocolate to add depth to your flavor palette. You can create a wonderfully rich dish that complements many other flavorful cheeses within the recipe.

Chocolate can be used in countless dishes, both savory and sweet.  It can be used as a seasoning, garnish, flavoring ingredient, coloring or stabilizer. 

If chocolate has to be incorporated into a recipe and it is not powdered, it is usually melted in a bain-marie. It is then slowly incorporated to ensure it doesn’t cook any of the other ingredients, such as the eggs.

However, it can be incorporated in chunks to create texture in the final product or to add moisture to the product.

Both semisweet and bittersweet chocolate pair well with spicy cheeses like chevre or blue cheese. It also complements a wide variety of nuts and most strong coffees.

Chocolate is also a great accompaniment to many beers, wines, and sparkling wines.

How to choose a quality chocolate

As we all know, different products have different qualities.

Between semisweet and bittersweet chocolate, neither is of better quality. The quality of chocolate is determined by two main factors:

1. How the chocolate is sourced - The most important would be the quality of the cocoa beans, including whether they are organic or sustainably sourced. We are convinced that responsibly sourced ingredients automatically taste better. Make sure your chocolate carries a seal of approval.
2. How chocolate is made - This includes a large number of steps and each one is just as important as the next. If the beans have not been roasted correctly at the beginning, no matter how well it is tempered at the end, it will not be a good product.

How to properly store chocolate

Whatever the type of chocolate, it should always be stored in a cool, dry place, out of direct sunlight.

Chocolate should never and under no circumstances be stored in the refrigerator. The humidity of the refrigerator will cause a bloom of sugar or fat.

This occurs when the structure of the fat changes or sugar crystals form on top of the chocolate, creating a harmless thin white coating.

Chocolate can also easily absorb odors, so make sure there are no strong odors in the storage area.

Feel free to check out our complete guide on storing chocolate (well, specifically chocolate chips, but chocolate is chocolate regardless of its shape).

Dark Chocolate Nutrition

By now, most people will have heard that dark chocolate is healthy.

It contains tons of antioxidants and minerals like iron and magnesium. Antioxidants prevent oxidative stress, which is a contributing factor to aging.

So think of a dark chocolate fountain as an antioxidant-packed fountain of youth.

Some research has suggested that dark chocolate may help reduce inflammation, lower your risk of heart disease, reduce insulin resistance, lower blood pressure, and improve your brain function.

Depending on the type of dark chocolate, it does not contain much sugar. The higher the percentage of cocoa solids in a chocolate bar, the lower the amount of sugar it contains.

However, with that being said, chocolate should be eaten in moderation as it is high in fat and can be the cause of various health problems.

Related questions

Can semisweet chocolate be milk chocolate?

Semi-sweet chocolate is made up of cocoa solids and sugar. There are no dairy products in the production process. Although it can be very sweet, it is still classified as dark chocolate.

If the recipe only calls for dark chocolate, which one should you use?

We recommend using a 62-65% semi-sweet chocolate if the recipe does not specify which dark chocolate to use.

If the recipe only says to use “chocolate”, try using a 55% chocolate, as it is very neutral and does not lean towards any specific flavor profile.