Chocolate & Cocoa
Semi-Sweet Chocolate
Dark chocolate with moderate sugar content (typically 50-60% cacao), perfect for chips, chunks, and melting.
Conversion Chart
| Volume | US Cup (g) | Imperial (oz) | Metric Cup (g) |
|---|---|---|---|
| 1 cup | 170 | 6.0 | 180 |
| ¾ cup | 128 | 4.5 | 135 |
| ⅔ cup | 113 | 4.0 | 120 |
| ½ cup | 85 | 3.0 | 90 |
| ⅓ cup | 57 | 2.0 | 60 |
| ¼ cup | 43 | 1.5 | 45 |
| 1 tbsp | 11 | 0.4 | 11 |
| 1 tsp | 3.5 | 0.1 | 3.5 |
1 cup chips = 6 oz. Chopped chocolate varies by piece size.
Nutrition Facts
Nutrition Facts
Serving Size 100g
Calories480
Protein4g
Carbohydrates63g
Fat27g
Fiber6g
Sugar52g
Sodium11mg
History
Semi-sweet chocolate emerged in the mid-19th century as chocolate-making techniques improved. The development of the conching process by Rodolphe Lindt in 1879 created the smooth, glossy chocolate we know today. Chocolate chips were invented in 1937 by Ruth Wakefield for her famous Toll House cookies.
Baking Tips
- 1Chop bars finely for smooth melting
- 2Chips hold shape; bars create puddles
- 3Temper for glossy decorations
- 4Store carefully to prevent bloom
Storage
How to Store
Cool, dark place (not refrigerator)
Shelf Life: 1-2 years
Substitutes
- Bittersweet chocolate
- Dark chocolate (60-70%)