The document provides substitution recommendations for various types of chocolate and cocoa powders. It suggests interchangeable amounts and ingredients to substitute for bittersweet chocolate, semisweet chocolate, chocolate chips, sweet baking chocolate, unsweetened chocolate, white chocolate, unsweetened cocoa, Dutch process cocoa, Mexican chocolate, and milk chocolate. Recommendations include substituting equal amounts of similar chocolates or replacing ounces of chocolate with tablespoons of cocoa powder, sugar, and shortening or butter.
The document provides substitution recommendations for various types of chocolate and cocoa powders. It suggests interchangeable amounts and ingredients to substitute for bittersweet chocolate, semisweet chocolate, chocolate chips, sweet baking chocolate, unsweetened chocolate, white chocolate, unsweetened cocoa, Dutch process cocoa, Mexican chocolate, and milk chocolate. Recommendations include substituting equal amounts of similar chocolates or replacing ounces of chocolate with tablespoons of cocoa powder, sugar, and shortening or butter.
The document provides substitution recommendations for various types of chocolate and cocoa powders. It suggests interchangeable amounts and ingredients to substitute for bittersweet chocolate, semisweet chocolate, chocolate chips, sweet baking chocolate, unsweetened chocolate, white chocolate, unsweetened cocoa, Dutch process cocoa, Mexican chocolate, and milk chocolate. Recommendations include substituting equal amounts of similar chocolates or replacing ounces of chocolate with tablespoons of cocoa powder, sugar, and shortening or butter.
(1-ounce) square semi-sweet baking chocolate for 1 (1-ounce) square bittersweet
baking chocolate. Bittersweet and semisweet chocolate may be used interchangeably in recipes, but there may be slight differences in flavor and texture.
Chocolate, Semi-Sweet: 3 tablespoons chocolate chips for every 1-ounce semi-sweet baking chocolate. 1-ounce bittersweet baking chocolate for every 1-ounce semi-sweet bittersweet baking chocolate. 1-ounce unsweetened baking chocolate and 1 tablespoon granulated sugar for every 1-ounce semi-sweet baking chocolate. 3 tablespoons unsweetened cocoa powder, 3 tablespoons sugar and 1 tablespoon butter, margarine or shortening for every 1 ounces of semi-sweet baking chocolate.
Chocolate Chips, Semi-Sweet: 1 ounce semi-sweet baking chocolate for every 1 ounce of semi-sweet chocolate chips. 1-ounce sweet baking chocolate for every 1-ounce chocolate chips. 1-ounce unsweetened chocolate plus 1 tablespoons sugar for every 1-ounce chocolate chips
Chocolate, Sweet Baking (German): 3 tablespoons unsweetened cocoa powder, 4 teaspoons sugar, and 1 tablespoon butter, shortening or vegetable oil for every 1-ounce German’s sweet baking chocolate. 1 ounce dark sweet chocolate for every 1 ounce German’s sweet baking chocolate.
Chocolate, Unsweetened: 3 level tablespoons unsweetened cocoa and 1 tablespoon butter, margarine or shortening for every 1-ounce unsweetened baking chocolate. 3 level tablespoons Dutch-process cocoa plus 1 tablespoon shortening, butter, or oil for every 1-ounce unsweetened baking chocolate. 3 ounces semi-sweet chocolate chips or morsels – plus cut sugar by 1/4 cup and shortening by 1 tablespoon in your recipe.
Chocolate, White: Substitute 1-ounce milk chocolate or white chocolate chips for every 1-ounce white chocolate. (Color and flavor will vary.)
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. 1 1/2 ounces bittersweet or semisweet chocolate, then remove 1 tablespoon sugar from the 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. Dark chocolate: 1 ounce dark sweet chocolate for every 1 ounce German's sweet baking chocolate.Chocolate, Unsweetened: 3 level tablespoons unsweetened cocoa and 1 tablespoon butter, margarine or shortening for every 1-ounce unsweetened baking chocolate.
Do not substitute chocolate syrup for melted chocolate in any recipe.