When baking, would you say there is a noticeable difference between baking chocolate with 55% cacao and 61% cacao?

[Eric_Cartman]

Im hoping there is little difference between them.

[mcf]

I guess it depends how sensitive you are to sweetness. Both would be awfully sweet to my tastes, but I would definitely notice the difference. OTOH, you can always adjust any other sugar in the recipe downward or upward depending upon your tastes. Just taste the batter.

[Hank Hanover]

It's been my experience that you won't see a critical difference especially in baked goods like cake. You might start seeing a difference in chocolate rich recipes like truffles, fudge, and chocolate mousse.

I make a lot of truffles and I usually use Callebaut 815 semisweet which is 54% cacao. It is high in cocoa butter so it is appropriate for dipping as well as genache. I'm cheap. I don't like to buy 2 different kinds of dark chocolate, espcially if you are buying 11 pound bars. One for genache that is 62% or higher and the 54% that is great for dipping those chocolates.

I have found what is a lot more critical is finding a brand that you like. I like Callebaut and Dove. I don't like Ghirardelli at all.

[Eric_Cartman]

What about chocolate chip cookies?

[magiesmom]

In the same brand, tasted side by side, I'd taste the difference. But in cake, not so much.

[Ditdah]

I agree. Taste the chocolate one after another, and it's enough for most people to notice the difference. But utilizing them in a recipe, it really depends on what you're doing with them.

Since OP mentioned baking, I'm thinking cake, cookies, pastry... in which case the difference isn't going to be noticed. Or, will be negligible enough that it won't ruin the final product, unless it's something where the chocolate is the majority of the ingredient list... but I can't really think what that would be and still be called "baking" (as opposed to candy making, for instance.)

[mcf]

For me, it's flourless chocolate cake, nearly flourless brownies and boule de neige... (basically a flourless chocolate baked dessert).

[Delucacheesemonger]

l doubt l could tell the difference. However Callebaud used to offer, for example, 5 or 6 different 72% for different chocolate uses. Thus the % is not the only criterion.

[mcf]

This is true... there are some high % chocolates that taste much sweeter to me than others, maybe due to varied origins.

[magiesmom]

and different brands taste different at the same percentage.

[ipsedixit]

Depends what you are baking.

[roxlet]

I think the % is most critical when the chocolate takes center stage, as in a ganache.