Chocolate Substitution Chart

How to substitute different types of chocolate in your

baking

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Chocolate Substitution Chart - How To Follow

Substitute Chocolate In Your Cooking @WhatsCookingUSA

More interesting
and education
chocolate articles
to help you use
chocolate in your
baking:

Dark Chocolate -
Dark Chocolate is
Healthy Chocolate
It's The Best
Medical News In
Ages! Studies in
prestigious scientific
journals say dark
Need a quick substitution for chocolate? Here are some
chocolate is healthy
chocolate substitutions, but remember not always do
chocolate
they work as well as the original recipe ingredient:
How To
Melt
Chocolate, Bittersweet:
and
(1-ounce) square semi-sweet baking chocolate for 1 Temper Chocolate
(1-ounce) square bittersweet baking chocolate. Melting chocolate is
not the same as
Bittersweet and semisweet chocolate may be used Tempering
interchangeably in recipes, but there may be slight Chocolate. It is not
differences in flavor and texture. necessary to temper
chocolate when it is
used as an
Chocolate, Semi-Sweet: ingredient in a
recipe. Tempering is
3 tablespoons chocolate chips for every 1-ounce necessary if the
semi-sweet baking chocolate. melted chocolate is
to be used in a
1-ounce bittersweet baking chocolate for every
baked items or in a
1-ounce semi-sweet bittersweet baking chocolate.
candy center that
1-ounce unsweetened baking chocolate and 1 contain other
tablespoon granulated sugar for every 1-ounce ingredients.
semi-sweet baking chocolate.
Hot Chocolate
3 tablespoons unsweetened cocoa powder, 3 History
tablespoons sugar and 1 tablespoon butter, margarine There is a difference
or shortening for every 1 ounces of semi-sweet baking between hot cocoa
chocolate. and hot chocolate.
The terms are often
used
Chocolate Chips, Semi-Sweet: interchangeably, but
technically they are
1 ounce semi-sweet baking chocolate for every 1 ounce
as different as white
of semi-sweet chocolate chips.
chocolate and
1-ounce sweet baking chocolate for every 1-ounce bittersweet
chocolate chips. chocolate.

1-ounce unsweetened chocolate plus 1 tablespoons How To

sugar for every 1-ounce chocolate chips Make

Chocolate Shavings
Chocolate, Sweet Baking (German's):
Learn how easy it is
3 tablespoons unsweetened cocoa powder, 4 teaspoons to make chocolate
sugar, and 1 tablespoon butter, shortening or shavings.
vegetable oil for every 1-ounce German's sweet baking
Milk Chocolate
chocolate.
History
1 ounce dark sweet chocolate for every 1 ounce
German's sweet baking chocolate.

Chocolate, Unsweetened:
Chocolate Clay
3 level tablespoons unsweetened cocoa and 1 Roses
tablespoon butter, margarine or shortening for every These delightful
1-ounce unsweetened baking chocolate. chocolate roses can
be used as edible
3 level tablespoons Dutch-process cocoa plus 1 decorations for a
tablespoon shortening, butter, or oil for every 1-ounce cake or to create a
unsweetened baking chocolate. basket of blooms.
So easy to make
1/2 cup (3 ounces) unsweetened chocolate chips or that even children
morsels - plus cut sugar by 1/4 cup and shortening by enjoy making them.
1 tablespoon in your recipe.
Dutch-Process
 Chocolate, White: Cocoa vs.
Unsweetened Cocoa
Substitute 1-ounce milk chocolate or white chocolate Learn about the
chips for every 1-ounce white chocolate. (Color and differences between
flavor will vary.) different types of
cocoa

Cocoa, Unsweetened:

Substitute equal amounts of Dutch-processed cocoa for

unsweetened cocoa. Leave out any baking soda called for in the recipe.

3 tablespoon carob powder plus 2 tablespoons water for every 1-ounce

unsweetened cocoa.

Do not substitute instant cocoa mix for unsweetened cocoa in any recipe.

Dutch-Process Cocoa:

3 tablespoons unsweetened cocoa powder plus a pinch (1/8 teaspoon)

baking soda for every 1-ounce Dutch-Process Cocoa.

1 ounce unsweetened chocolate plus 1/8 teaspoon baking soda (reduce fat
in recipe by 1 tablespoon).

3 tablespoons carob powder for every 1-ounce Dutch Process Cocoa.

Mexican Chocolate:

1 ounce semi-sweet chocolate and 1/2 teaspoon ground Mexican cinnamon

for every 1-ounce Mexican Chocolate.

In mole sauces, substitute 1 tablespoon cocoa powder for every ounce of

Mexican chocolate called for in the recipe.

Milk Chocolate:

Substitute equal amounts of sweet chocolate OR semi-sweet chocolate for

milk chocolate.

Do not substitute chocolate syrup for melted chocolate in any recipe.

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