“Bittersweet chocolate” is chocolate liquor (or unsweetened chocolate) to which some sugar (less than a third), more cocoa butter, vanilla and sometimes lecithin has been added. It 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.