Chocolate Substitution Chart

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Baking Hints & Tips    Chocolate    Cooking Lessons - Cooking 101   

 

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Need a quick substitution for chocolate?  

Here are some chocolate substitutions, but remember not always do they work as well as the original recipe ingredient

Chocolate Substitution

 

Chocolate, Bittersweet:

(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.

1/2 cup (3 ounces) unsweetened 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.

 

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.


 

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

Chocolate Glossary – Types of Chocolate
All chocolate is not created equal. When shopping for your chocolate look at the label to find the percent of cocoa butter contained in the bar. The cocoa butter is where all the flavor and texture is. The higher the percent, the better the chocolate.

 

Dark Chocolate – Dark Chocolate is Healthy Chocolate
It’s The Best Medical News In Ages! Studies in prestigious scientific journals say dark chocolate is healthy chocolate

Learn about the History of Hot Chocolate – There is a difference between hot cocoa and hot chocolate. The terms are often used interchangeably, but technically they are as different as white chocolate and bittersweet chocolate.

 

Hot Chocolate Recipes – These delicious and easy-to-make hot chocolate drinks are a must to serve your family and friends.

 

Chocolate Recipes – Lots of candy, cookies, cakes, pudding and more chocolate recipes.

 

How To Melt and Temper Chocolate
Melting chocolate is not the same as Tempering Chocolate. It is not necessary to temper chocolate when it is used as an ingredient in a recipe. Tempering is necessary if the melted chocolate is to be used in a baked items or in a candy center that contain other ingredients.

 

Learn about the history of Milk Chocolate – The development of milk chocolate by Daniel Peter changed the flavor of chocolate around the world. In 1887, Daniel Peter adopted the original formula for what was to become the first successful milk chocolate in the entire world.

 

Chocolate Clay Roses
These delightful chocolateroses can be used as edible decorations for a cake or to create a basket of blooms. So easy to make that even children enjoy making them.

 

Dutch-Process Cocoa vs. Unsweetened Cocoa
Learn about the differences between different types of cocoa

 

 

Comments and Reviews

2 Responses to “Chocolate Substitution Chart”

  1. PAMELA JOY

    I noticed something peculiar in the substitutions listed for semi-sweet and sweet chocolate, and wondered if there was a typo. According to the formulas above:
    To replace 1 oz. of semi-sweet chocolate, you should use 3 tablespoons—the equivalent of 9 teaspoons—of sugar to 3 tablespoons of cocoa powder. (That looks right to me; the 1:1 ratio of unsweetened chocolate or cocoa to sugar seems consistent with the other semi-sweet formulas.)
    But to replace 1 oz. of sweet (German) baking chocolate, you add a mere 4 teaspoons of sugar to 3 tablespoons of cocoa powder. I’m guessing that you’d actually need to add 4 tablespoons—not 4 teaspoons—of sugar to approximate sweet baking chocolate. -pj

    Reply
    • Linda Stradley

      Your chocolate substitution questions prompted me to do some additional research on chocolate substitutions in case I made a mistake on the article. I could find nothing to dispute what I had written on semi-sweet chocolate. If you have some information to share with me, I would definitely welcome it. Unfortunately, I do make mistakes once in a while! Also German baking chocolate is sweeter than semi-sweet chocolate (that’s why less sugar). – Linda Stradley

      Reply

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