Copyright © 2000 Sarah Phillips Sarah Phillips, Inc. All rights reserved.
When you're baking and you want to substitute one chocolate type for another, try these options:
Bittersweet and Semi-Sweet Chocolate can be used interchangeably.
Unsweetened Chocolate and Chocolate Semi-Sweet Baking Bars: 4 ounces of Semi-Sweet Chocolate equals 2 ounces of Unsweetened Chocolate combined with 2 ounces of sugar.
Unsweetened Cocoa and Sweet Ground Chocolate and Cocoa: For each 1/2 cup of Unsweetened Cocoa, use 1 cup of Sweet Ground Chocolate and Cocoa and decrease the amount of sugar the recipe calls for by 1/2 cup.
Sweet Ground Chocolate and Cocoa and Unsweetened Premium Cocoa: For 1 cup of Sweet Ground Chocolate and Cocoa, use 1/2 cup Unsweetened Premium Cocoa and 1/2 cup sugar. Mix together prior to adding to the recipe.
Unsweetened Chocolate and Unsweetened Cocoa: For every 1 ounce of Unsweetened Chocolate called for in a recipe, use 3 level tablespoons of Unsweetened Premium Cocoa and 1 tablespoon extra of butter, margarine, or vegetable shortening than called for in the recipe.
Sweet Ground Chocolate and Cocoa and Unsweetened Baking Chocolate: For every 1 ounce of Unsweetened Baking Chocolate, use 6 level tablespoons of Sweet Ground Chocolate and Cocoa; add 1 tablespoon extra of butter, margarine, or vegetable shorting than called for in the recipe; and decrease the amount of sugar the recipe calls for by 3 level tablespoons.
Cacao percents: Many recipes for chocolate desserts and cakes were developed with chocolate that contains 60% or less cacao, unless otherwise specified. If you would like to adjust a recipe it is best not vary the percent by more than 5% in either direction. Otherwise, you may need to adjust the recipe's ingredients.
