<Li> Raw chocolate is chocolate that has not been processed, heated, or mixed with other ingredients . It is sold in chocolate - growing countries, and to a much lesser extent in other countries, often promoted as healthy . </Li> <Li> Unsweetened chocolate, also known as bitter, baking chocolate, or cooking chocolate, is pure chocolate liquor mixed with some form of fat to produce a solid substance . The pure, ground, roasted cocoa beans impart a strong, deep chocolate flavor . With the addition of sugar, however, it is used as the base for cakes, brownies, confections, and cookies . </Li> <Li> Bittersweet chocolate is chocolate liquor (or unsweetened chocolate) to which some sugar (less than a third), more cocoa butter, vanilla flavouring, and sometimes lecithin has been added . It typically has less sugar and more liquor than semisweet chocolate, but the two are interchangeable when baking . Bittersweet and semisweet chocolates are sometimes referred to as "couverture". Many brands now print on the package the percentage of cocoa in the chocolate (as chocolate liquor and added cocoa butter). The higher the percentage of cocoa, the less sweet the chocolate is . </Li> <Li> Semisweet chocolate is frequently used for cooking purposes . It is a dark chocolate with (by definition in Swiss usage) half as much sugar as cocoa, beyond which it is "sweet chocolate". Semisweet chocolate does not contain milk solids . </Li>

Difference between semi sweet and milk chocolate chips