Chocolate Substitution Chart

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Chocolate Substitution Chart - How To SubstituteChocolate

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Chocolate Substitution Chart - HowTo Substitute Chocolate

Need a quick substitution for chocolate? Hereare some chocolate substitutions, but remembernot always do they work as well as the originalrecipe ingredient:

Chocolate, Bittersweet:

Chocolate Substitution Chart, How To Substitute Chocolate, Choco... http://whatscookingamerica.net/ChocolateSubstitutionChart.htm

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(1-ounce) square semi-sweet baking chocolatefor 1 (1-ounce) square bittersweet bakingchocolate.

Bittersweet and semisweet chocolate may be used interchangeably in recipes, butthere 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 bittersweetbaking chocolate.

1-ounce unsweetened baking chocolate and 1 tablespoon granulated sugar for every1-ounce semi-sweet baking chocolate.

3 tablespoons unsweetened cocoa powder, 3 tablespoons sugar and 1 tablespoonbutter, 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 chocolatechips.

1-ounce sweet baking chocolate for every 1-ounce chocolate chips.

1-ounce unsweetened chocolate plus 1 tablespoons sugar for every 1-ouncechocolate chips

Chocolate, Sweet Baking (German's):

3 tablespoons unsweetened cocoa powder, 4 teaspoons sugar, and 1 tablespoonbutter, shortening or vegetable oil for every 1-ounce German's sweet bakingchocolate.

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


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shortening for every 1-ounce unsweetened baking chocolate.

3 level tablespoons Dutch-process cocoa plus 1 tablespoon shortening, butter, or oilfor every 1-ounce unsweetened baking chocolate.

1/2 cup (3 ounces) unsweetened chocolate chips or morsels - plus cut sugar by 1/4cup and shortening by 1 tablespoon in your recipe.

Chocolate, White:

Substitute 1-ounce milk chocolate or white chocolate chips for every 1-ounce whitechocolate. (Color and flavor will vary.)

Cocoa, Unsweetened:

Substitute equal amounts of Dutch-processed cocoa for unsweetened cocoa. Leaveout any baking soda called for in the recipe.

3 tablespoon carob powder plus 2 tablespoons water for every 1-ounceunsweetened 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 sodafor every 1-ounce Dutch-Process Cocoa.

1 ounce unsweetened chocolate plus 1/8 teaspoon baking soda (reduce fat in recipeby 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 every1-ounce Mexican Chocolate.

In mole sauces, substitute 1 tablespoon cocoa powder for every ounce of Mexicanchocolate called for in the recipe.


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Milk Chocolate:

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

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

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Chocolate Substitution Chart