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Chocolate Substitution Chart, How To Substitute Chocolate, Choco...

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Chocolate Substitution Chart - How To Substitut


Chocolate

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Chocolate Substitution Chart - How


To Substitute Chocolate

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, Bittersweet:

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Stradley's Favorite
Chocolate Cookbooks.

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Chocolate Substitution Chart, How To Substitute Chocolate, Choco...

http://whatscookingamerica.net/ChocolateSubstitutionChart.htm

(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's):


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

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Chocolate Substitution Chart, How To Substitute Chocolate, Choco...

http://whatscookingamerica.net/ChocolateSubstitutionChart.htm

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.

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04/03/13 11:33

Chocolate Substitution Chart, How To Substitute Chocolate, Choco...

http://whatscookingamerica.net/ChocolateSubstitutionChart.htm

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.

Traduzca Qualquier Receta


www.Babylon.com
Programa de Traduccin Gratuito! Gratis de Verdad, Solo Baje y Use.

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