We try to keep a well stocked panty, but sometimes inspiration hits, and we find we don’t have the exact ingredients that the recipe calls for. A quick trip to the store isn’t always an option, or a necessity. Here are a few swaps for different types of commonly used baking chocolates:
If the recipe calls for semisweet chocolate, substitute 1 oz. of unsweetened chocolate + 1 tablespoon of sugar, for each ounce of semisweet needed.
If the recipe calls for sweetened chocolate, substitute 1/4 cup of unsweetened cocoa powder + 1/3 cup of sugar and 1 tablespoon of nuetral flavored cooking oil* for every 4 oz. of sweetened chocolate required.
If the recipe calls for unsweetened chocolate, use 3 tablespoons of unsweetened cocoa powder + 1 tablespoon of neutral flavored cooking oil* for every oz. necessary.
*neutral cooking oil is one which does not impart a strong flavor. Try canola, vegetable oil, corn oil or sunflower oil. Olive oil will give your baked goods a detectable flavor that may be unpleasant. Coconut oil also will be detectable, but may be a more pleasant alternative.
Photo: Glasshouse Images
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Tags: chocolate, cocoa, cooking oil, kitchen tips Tuesday, semi sweet chocolate, semisweet chocolate, substitutions, sweetened chocolate, unsweetened chocolate, unsweetened cocoa powder
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