<Li> A bar of dark baking chocolate, with a minimum cocoa content of 40% Dark chocolate, also known as "plain chocolate", is produced using a higher percentage of cocoa with all fat content coming from cocoa butter instead of milk, but there are also "dark milk" chocolates and many degrees of hybrids . Dark chocolate can be eaten as is, or used in cooking, for which thicker baking bars, usually with high cocoa percentages ranging from 70% to 100%, are sold . Baking chocolates containing no added sugar may be labeled "unsweetened chocolate". <Ul> <Li> Semi-sweet chocolate chips Semisweet and bittersweet are terms for dark chocolate used in the United States to indicate the amount of added sugar . Typically, bittersweet chocolate has less sugar and more chocolate liquor than semisweet chocolate, but the two are interchangeable when baking . Both must contain a minimum of 35% cocoa solids; many brands now print on the package the percentage of cocoa in the chocolate . </Li> <Li> Tempered couverture chocolate Couverture chocolate is a high - quality class of dark chocolate, containing a high percentage of cocoa solids and cocoa butter, and precisely tempered . Couverture chocolate is used by professionals for dipping, coating, molding and garnishing (' couverture' means' covering' in French). Popular brands of couverture chocolate used by pastry chefs include: Valrhona, Lindt & Sprüngli, Scharffen Berger, Callebaut, and Guittard . </Li> </Ul> </Li> <Ul> <Li> Semi-sweet chocolate chips Semisweet and bittersweet are terms for dark chocolate used in the United States to indicate the amount of added sugar . Typically, bittersweet chocolate has less sugar and more chocolate liquor than semisweet chocolate, but the two are interchangeable when baking . Both must contain a minimum of 35% cocoa solids; many brands now print on the package the percentage of cocoa in the chocolate . </Li> <Li> Tempered couverture chocolate Couverture chocolate is a high - quality class of dark chocolate, containing a high percentage of cocoa solids and cocoa butter, and precisely tempered . Couverture chocolate is used by professionals for dipping, coating, molding and garnishing (' couverture' means' covering' in French). Popular brands of couverture chocolate used by pastry chefs include: Valrhona, Lindt & Sprüngli, Scharffen Berger, Callebaut, and Guittard . </Li> </Ul> <Li> Semi-sweet chocolate chips Semisweet and bittersweet are terms for dark chocolate used in the United States to indicate the amount of added sugar . Typically, bittersweet chocolate has less sugar and more chocolate liquor than semisweet chocolate, but the two are interchangeable when baking . Both must contain a minimum of 35% cocoa solids; many brands now print on the package the percentage of cocoa in the chocolate . </Li> <Li> Tempered couverture chocolate Couverture chocolate is a high - quality class of dark chocolate, containing a high percentage of cocoa solids and cocoa butter, and precisely tempered . Couverture chocolate is used by professionals for dipping, coating, molding and garnishing (' couverture' means' covering' in French). Popular brands of couverture chocolate used by pastry chefs include: Valrhona, Lindt & Sprüngli, Scharffen Berger, Callebaut, and Guittard . </Li>

What is the difference between semi sweet chocolate and dark chocolate
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