When baking, different recipes call for different types of chocolate. Recipes that call for unsweetened chocolate for example,require more sugar, than those calling for bittersweet chocolate. Substituting chocolates requires tweaking other ingredients to compensate for the change in consistency or sweetness. Below of a few basic substitutions for those days when you have the urge to bake and the wrong type of chocolate in the pantry.
1 ounce of semisweet chocolate=1/2 oz. of unsweetened chocolate + 1 tablespoon of granulated sugar
1 ounce of unsweetened chocolate = 3 tablespoons of unsweetened cocoa powder + 1 tablespoon of butter
6 oz. of semisweet chocolate chips = 1/2 cup + 1 tablespoon unsweetened cocoa powder +1/4 cup + 3 tablespoons of granulated sugar + 3 tablespoons of butter
Happy Baking!
photo: Glasshouse Images
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Tags: baking, bittersweet chocolate, butter, chocolate, cocoa, substituting chocolates, sugar, unsweetened chocolate
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