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Chocolate Substitution Chart, How to Substitute Chocolate, Chocolate Chocolate Substitution Chart How to substitute different types of chocolate in your baking Home | Recipe Indexes | Dinner Party Menus | Food History | Diet - Health - Beauty Baking Corner | Regional Foods | Cooking Articles | Hints & Tips | Culinary Dictionary | Newspaper Columns Search Search What's Cooking America 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. What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. - Privacy Policy .
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