Can you use semisweet chocolate squares in a recipe that calls for bittersweet chocolate?

Answer 1

If you do some simple searches on Google you will find that the terms bittersweet and semi-sweet are used almost interchangeably in several recipes calling for chocolate. If you want the technical answer as to the differences between the two, bittersweet typically contains less sugar than its counterpart. In the end, however, the choice all comes down to personal preference in most baking recipes. Many chefs within the industry as well as your homegrown baker-cook fashion recipes depending on their own personal preference in properties of chocolate. The only real time this becomes a factor is in recipes where fat or sugar content affects the overall outcome of the recipe I.E. fudge, chocolate sauces or ganache, ice cream, etc... Also, take into account the intended form and shape of the chocolate. In a recipe where semisweet chocolate is called for, typically the intended form to be used is chips as opposed to squares. If all you have is squares though, a quick stint in the freezer and a wallop from a meat tenderizer or food processor will produce a similar outcome in the finished recipe.