Even among the best chocolates, semi-sweet chocolate stands out for its balanced flavors, and well-loved by bakers and dessert lovers alike.
But what exactly is semi-sweet chocolate, and how does it differ from other types?
Let’s explore the origins, uses, and unique qualities of semi-sweet chocolate, as well as how it fits into our Lipem Chocolate composition, making it a perfect choice for various culinary applications.
What is Semi-Sweet Chocolate?

Semi-sweet chocolate is a type of dark chocolate that contains around 50-60% cocoa solids, making it mildly sweet. This means it contains more sugar than bittersweet or unsweetened chocolate but still has a rich, robust cocoa flavor. It’s known for striking a balance between sweetness and the deep, complex flavor of cocoa, making it versatile for both baking and snacking.
For Context, we make 4 types of Lipem Dark Chocolates:
- Lipem Dark Chocolate 90%
- Lipem Dark Chocolate 80%
- Lipem Dark Chocolate 70%
- Lipem Dark Chocolate 55%

See Our Lipem 55% Dark Chocolate.
How Does Semi-Sweet Chocolate Percentage Compare to Other Types?
1. Semi-Sweet vs. Bittersweet Chocolate
Both semi-sweet and bittersweet chocolate are types of dark chocolate, but the key difference lies in their cocoa content.
Bittersweet chocolate usually has a higher cocoa percentage, ranging from 65-80%, and less sugar, resulting in a more intense, bitter flavor.

See our Lipem Dark Chocolate 70%.
As mentioned above, semi-sweet’s lower cocoa content (50-60%) offers a milder, sweeter taste.
Also bittersweet chocolate is often preferred in recipes where a bold, deep cocoa flavor is desired, such as in chocolate ganache or truffles. On the other hand, semi-sweet chocolate shines in baked goods like cookies, brownies, and cakes, where a balance of sweetness and cocoa depth is idea.
2. Semi-Sweet vs. Milk Chocolate
While both semi-sweet and milk chocolate can contain similar cocoa percentages (around 40-50%), the addition of milk solids in milk chocolate gives it a creamier texture and a much sweeter taste.
Semi-sweet chocolate, by contrast, is pure cocoa without milk, resulting in a more intense chocolate flavor.
Why Choose Semi-Sweet Chocolate for Baking?

- VERSATILITY
It strikes the ideal balance between sweetness and bitterness, allowing it to complement various flavors in desserts without overpowering them. Whether making chocolate chip cookies, brownies, or mousses, semi-sweet chocolate adds richness and depth without being too sweet.
2. BEST OF BOTH WORLDS.
In fact, semi-sweet chocolate is often preferred in recipes where milk chocolate might be too sweet and bittersweet chocolate too intense.
This middle ground makes semi-sweet chocolate a staple in the kitchens of both home bakers and professional chocolatiers alike.
Storing Semi-Sweet Chocolate
- Always store it in a cool, dry place away from direct sunlight.
- Avoid storing it in the fridge, as the moisture can cause sugar bloom or fat bloom, resulting in a white, chalky layer on the surface of the chocolate.
Is Semi-Sweet Chocolate Healthy?
- Semi-sweet chocolate contains more antioxidants than milk chocolate, making it a healthier option for those looking to enjoy the health benefits of cocoa.
- The flavanols found in cocoa are known to promote heart health and improve circulation
- Semi-sweet chocolate contains theobromine, a compound similar to caffeine but with gentler effects, providing a mild energy boost without the jitters often associated with coffee.
For more about Lipem Dark Chocolates, explore our range of high-quality chocolates here.