Baking chocolate, also referred to as bitter chocolate,[1] cooking chocolate[2] and unsweetened chocolate,[3] is a type of chocolate that is prepared or manufactured for baking.[1] It is used as an ingredient in desserts and in baked goods. It is typically prepared in unsweetened,[1] bitter-sweet[2] semi-sweet[4] and sweet varieties.[5] It may be prepared with chocolate liquor or cocoa solids. Recipes that include unsweetened baking chocolate typically use a significant amount of sugar.[5] Bittersweet baking chocolate "must contain 35 percent chocolate liquor or higher."[5] Most baking chocolates have at least a 50% cocoa content, with the remaining content usually being "almost all sugar."[1] Sweet varieties may be referred to as "sweet baking chocolate" or "sweet chocolate."[6] Sweet baking chocolate contains more sugar than bittersweet[5] and semi-sweet varieties, and semi-sweet varieties contain more sugar than bittersweet varieties.[6] Sweet and semi-sweet baking chocolate is prepared with a chocolate liquor content between 15 and 35 percent.[5]