Semi Sweet Chocolate

Baking By vgereis Updated 18 Sep 2011 , 1:04am by vgray

vgereis Posted 17 Sep 2011 , 11:10am
post #1 of 4

Just a quick question that I'm hoping someone can answer... here in Paris it doesn't really say semi-sweet or not on the chocolate. There is milk, white and dark... but the dark has varying degrees of cocoa percentage. So... does anyone know what percentage to look for when I need semi-sweet? I have a feeling dark really starts at around 70%-ish.. but perhaps I'm wrong?

Any ideas guys?



3 replies
vgray Posted 17 Sep 2011 , 1:06pm
post #2 of 4

At the bottom there are different charts for U.S. and European percentages. HTH

vgereis Posted 17 Sep 2011 , 1:13pm
post #3 of 4

Oh wow! Thanks so much for that!! I had never realized that semi-sweet was actually dark! Don't know why on earth I didn't know that! lol!

Thanks a million!


vgray Posted 18 Sep 2011 , 1:04am
post #4 of 4

lol I did not know it either until I saw that! Now we are in the know icon_wink.gif lol

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