Bitter chocolate contains just 5 to 20 percent sugar and is made for baking and confectionery, not for eating straight — also called baking chocolate. With minimal sweetness to mask it, the full intensity of the cocoa comes through: deep, complex, and frankly bitter, which is exactly what recipes need when sugar will be added separately. It provides the profound chocolate foundation for brownies, ganaches, and European-style cakes where chocolate flavor must dominate. The low sugar content also means it behaves differently from eating chocolate, melting and setting with the purity of high cocoa solids. Quality matters enormously at this concentration, since there is no sweetness to hide inferior beans, making origin and processing the entire flavor story.