Today’s Spotlight is on Bittersweet Chocolate.

Bittersweet chocolate is a type of dark chocolate that contains a high percentage of cocoa solids and less sugar than other types of chocolate. The FDA requires that bittersweet chocolate contain at least 35 percent cocoa. Most bittersweet bars contain 50 percent, with others having as much as 80 percent cocoa.

Bittersweet chocolate has a rich, intense chocolate flavor that can be quite bitter. It also has subtle fruity flavor notes. Bittersweet chocolate is often used for baking and cooking. You can replace the bittersweet chocolate called for in your recipe with an equal amount of semi-sweet chocolate. The two are actually very similar in taste and composition.

Bittersweet chocolate is sweeter than true dark chocolate. Bittersweet chocolate is darker than milk chocolate. Milk chocolate is sweeter and has a lighter color and less-pronounced chocolate taste.

Bittersweet chocolate has a high percentage of cocoa solids and less sugar than other types of chocolate. It has a rich and complex flavor profile that balances bitterness and sweetness. Bittersweet chocolate is made with chocolate liquor, cocoa butter, a minimal amount of sugar, and usually vanilla and lecithin.

Milk chocolate has about 32% cocoa content. It contains more milk for a sweeter taste and creamier texture. Milk chocolate often has a flavor profile that can be described as sweet and chocolatey, with notes of cooked milk and caramelized sugar and a vanilla aftertaste.

 

History

The Olmec Indians grew cocoa beans as a domestic crop in 1500 BC. Christopher Columbus brought cacao seeds to Spain from his voyage to Central America.  Montezuma II, the Aztec ruler of Mexico, served a bitter cocoa-bean drink to the Spanish conquistador Hernán Cortés in 1519.

Cortés wrote that it was “a bitter drink for pigs”. He brought some back to Spain, where it was sweetened with cinnamon, nutmeg, and cane sugar.

The chocolate bar was created in 1847. Milk and sugar were infused into the previously bitter powder before it was molded and packaged. The smooth, creamy chocolate we know today was not available until later in the 19th century when machinery was invented to grind the pure cocoa paste more finely and add back cocoa butter and sugar during the refining process.

 

Here are some fun facts about bittersweet chocolate:

• Bittersweet chocolate is considered the purest form of chocolate.
• Bittersweet chocolate is usually used for baking.
• One ounce of bittersweet chocolate contains 10% of the daily recommended intake of iron.
• It takes about 400 cacao beans to make 1 lb of chocolate liquor.
• Bittersweet chocolate is more appreciated by chocolate connoisseurs who are acquainted with the sophisticated flavor.
• Bittersweet chocolate is sweeter than traditional unsweetened chocolate, but it still has more of a rich cocoa taste than sweetness.

 

Here is a Bittersweet Chocolate Recipe for you to try:

Ingredients:

• 8 ounces bittersweet, dark or semi-sweet chocolate, chopped (not unsweetened)
• 10 tablespoons unsalted butter, cut into pieces (1¼ sticks)
• 4 large eggs, separated.
• ⅔ cup granulated sugar
• 3½ tablespoons all-purpose flour
• Powdered sugar, for dusting

 

Instructions:

1. Preheat oven to 325ºF. Line bottom of 9-inch round cake pan with 2-inch sides with parchment paper. Spray with non-stick baking spray with flour, or butter bottom and sides and dust with flour. Set it aside.
2. Place chocolate and butter in double boiler over simmering water, stir until melted and smooth. Set aside to cool slightly.
3. In large bowl, whisk yolks and sugar until pale yellow. Mix in flour and the slightly cooled chocolate mixture.
4. In another bowl, beat the egg whites with an electric handheld mixer until soft and stiff peaks form but not too dry. Fold whipped egg whites into chocolate mixture and fold and stir until incorporated with no white streaks.
5. Pour batter into prepared pan and bake 25 to 35 minutes until toothpick inserted in middle has just a few attached crumbs. Let cake cool completely in pan on a rack.
6. Run a sharp knife around the sides of pan and turn cake out onto plate or platter, remove parchment paper, dust with powdered sugar and serve.
7. Enjoy!

 

Consumption

In 2022, the global consumption of chocolate was 8.13 million tons. The average American consumes nearly 12 pounds of chocolate per year.

The United States consumes nearly half of the world’s chocolate supply. Most Americans prefer milk chocolate, but dark chocolate’s popularity is growing rapidly.

Switzerland consumes the most chocolate per capita. The average Swiss person eats just under 20 lbs of chocolate per year. Germany is also a nation of chocoholics with annual consumption per capita amounting to 17.4 lbs.

In 2021, the average American spent $144.90 on chocolate. Americans spend an estimated $22 billion on chocolate each year. In 2021, chocolate sales were $21.1 billion, which was the largest category. Non-chocolate sales were $12.7 billion, and gum and mints sales were $3.1 billion.

 

Celebrating Bittersweet Chocolate

National Bittersweet Chocolate Day is celebrated on January 10 every year.

A recent survey said that 71% of consumers buy chocolate and candy at their primary grocery store.

Let us know in the comments if that is you or not.