A type of chocolate with a reduced fraction of sugar and milk and an increased percentage of cocoa mass.
1Lower heat and stir in 8 ounces semisweet chocolate broken into bits.
2In the meantime, keep the semisweet chocolate mousse in the refrigerator.
3You can use couverture in any recipes that call for bittersweet or semisweet chocolate.
4Sometimes I add semisweet chocolate chips and sometimes pecans.
5Substitute 8 ounces white chocolate chips for 8 ounces of semisweet chocolate chips.
6Stir 1 cup (6 ounces) semisweet chocolate chips into the dough.
7Our kitchen tests show that cakes made with unsweetened or semisweet chocolate, as opposed to cocoa powder, are not as moist or flavorful.
8Remove the pan from the freezer and spread the semisweet chocolate mixture on top of the frozen bittersweet mixture to fill the pan.
9In a pan or in the microwave on low, melt two tablespoons of butter with four ounces of bittersweet or semisweet chocolate; set aside.
10Since we were adding chips to the dough, we tried melted chips instead of melted semisweet chocolate and liked the results just as well.
11Put the bittersweet and semisweet chocolates into separate large heatproof bowls.
12Semisweet chocolate was preferable, giving the cookies a better chocolate flavor and a smoother texture.
131 cup semisweet chocolate chips scant half-cup sweetened condensed milk
143 ounces bittersweet or semisweet chocolate, chopped (about ½ cup)
154 ounces bittersweet or semisweet chocolate, finely chopped
1612 ounces semisweet chocolate (chopped or chocolate pieces)