You’ve seen the numbers on chocolate bars – 55%, 70%, 85%. But what do they actually mean, and how do they affect your baking?
What the Percentage Means
The percentage indicates how much of the bar is pure cacao (cocoa solids plus cocoa butter). The rest is primarily sugar, plus small amounts of vanilla and lecithin.
Baking Guidelines
- 55-60%: Semisweet, great all-purpose baking chocolate
- 65-72%: Bittersweet, more intense flavor, less sweet
- 75-85%: Very dark, can be bitter, use carefully in recipes
- 85%+: Intense and bitter, best for eating, not baking
Substitution Math
If a recipe calls for bittersweet but you only have semisweet, reduce the sugar slightly. Going the other direction, add a bit more sugar to compensate.
Our Recommendation
Keep a 60-65% chocolate on hand for most baking needs. It balances chocolate intensity with enough sweetness for broad appeal.