Chocolate glossary

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Bittersweet chocolate

General term used in North America for slightly sweetened dark chocolate that has a minimum 35% cocoa solids. Used primarily for baking purposes it has many uses, for example for making shiny chocolate curls for garnishing and rich, dense chocolate cakes. It should not be confused with unsweetened or semisweet chocolate.

Brut

A very acquired taste, this pure chocolate is a very bitter chocolate with a cocoa solids content in excess of 85%, which means that it generally appeals more to the chocolate fanatic. Also known as bitter chocolate, it is used more in cooking than eating unadulterated. The U.S. FDA describes this chocolate as chocolate that does not contain any sugar, although it may contain natural or artificial flavourings.