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What types of baking chocolate are there?

Rita - from Alexandria, KY

Unsweetened chocolate - almost pure cacao, it contains more than 50 percent cocoa butter, the remaining amount being what is termed cocoa solids. Using unsweetened chocolate lets you control the sweetness of the recipe.
Bittersweet Chocolate - a sweetened chocolate that's heavy on the cocoa solids and light on the sugar, giving it a rich, intense chocolate flavor. The best bittersweet chocolates contain at least 50% cocoa solids. (Usually the higher the percentage of cocoa solids listed on the package, the more bitter the chocolate.)
Semisweet (or semi-sweet) - classic dark chocolate with well-rounded sweetness is a long-running favorite of home bakers. It has smooth texture when eaten, is slightly nutty and distinctively sweet.
German - brand name for a chocolate that is sweeter than semisweet. Developed by the Baker's Chocolate Company by a man named German. It is darker and sweeter than semisweet. It is good for icings and cakes. It usually comes in a bar resembling a chocolate bar.
Milk - made from real chocolate and whole milk, it tastes creamy, sweet and smooth with a less pronounced chocolate flavor. Milk chocolate must contain 10% chocolate liquor, 3.7% milk fats, and 12% milk solids by law. It scorches easily because of its milk content, so melt it gently.
White - not really chocolate because it does not contain any cocoa solids. It is in essence just flavored cocoa butter. The more cocoa butter, the better the quality white chocolate.
Compound or Confectioners' Coating (like Candy Melts) – a blend of cocoa powder, sugar and vegetable oil that is much easier to work with than real chocolate. It also melts at a higher temperature. Perfect for candy-making!

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