Chocolate Substitution Chart - How To Substitute Chocolate In Your Cooking
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:
Ingredients:
3 tablespoons chocolate chips for every 1-ounce semi-sweet baking chocolate.Chocolate Chips, Semi-Sweet:
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.
1 ounce semi-sweet baking chocolate for every 1 ounce of semi-sweet chocolate chips.Chocolate, Sweet Baking (German's):
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
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.Chocolate, Unsweetened:
1 ounce dark sweet chocolate for every 1 ounce German's sweet baking chocolate.
3 level tablespoons unsweetened cocoa and 1 tablespoon butter, margarine or shortening for every 1-ounce unsweetened baking chocolate.Chocolate, White:
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.
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.Dutch-Process Cocoa:
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.
3 tablespoons unsweetened cocoa powder plus a pinch (1/8 teaspoon) baking soda for every 1-ounce Dutch-Process Cocoa.Mexican Chocolate:
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.
1 ounce semi-sweet chocolate and 1/2 teaspoon ground Mexican cinnamon for every 1-ounce Mexican Chocolate.Milk Chocolate:
In mole sauces, substitute 1 tablespoon cocoa powder for every ounce of Mexican chocolate called for in the recipe.
Substitute equal amounts of sweet chocolate OR semi-sweet chocolate for milk chocolate.Do not substitute chocolate syrup for melted chocolate in any recipe.
And now the Dulce de Leche Brownie Recipe.
This is from a new cookbook The Pioneer Woman Cooks: A Year of Holidays by Ree Drummond. The book is available on Amazon for the Kindle and as a Hard copy. Pioneer Woman Cooks ebook @ Amazon
Dulce De Leche Brownies
Yield: 16 brownies Prep Time: 20 minutes Cook Time: 50 minutes Total Time: 80 minutesIngredients:
5 (1-ounce) squares unsweetened chocolate 1 cup butter, softened
2 cups granulated sugar 4 large eggs
1 1/4 cups all-purpose flour Half a 14 oz can dulce de leche
Ice cream and additional dulce de leche, for serving, optional
Directions:
1. Preheat the oven to 325 degrees F. Generously spray an 8-inch square baking pan or an 8 x 10-inch baking pan with nonstick baking spray.
2. Place chocolate in a microwave-safe bowl and heat it in about 45-second intervals, stirring each time, until it's completely melted. Set it aside to cool for 20 minutes or so.
3. Add the butter and sugar to the bowl of an electric mixer fitted with the paddle attachment. Cream together until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. With the mixer on low, slowly drizzle in the melted chocolate. Mix until combined.
6. Add the flour and vanilla extract. Mix until combined, scraping down the sides of the bowl halfway through.
7. Spread the batter into the greased pan.
8. Place the dulce de leche in a glass bowl. Warm it in the microwave for 30-45 seconds. Drop large dollops of dulce de leche on the surface of the brownie batter. Use a knife to slowly swirl it through the brownie batter. Don't drag the knife sideways through the batter, hold it so the thin side of the knife leads the way.
9. Bake brownies for 45-50 minutes, or until the center is almost totally set.
10. Let the brownies cool in the pan for 15 minutes. Carefully turn them out of the pan and let them cool completely.
11. Cut the brownies into squares and serve. Top with ice cream and extra dulce de leche, if desired.
Recipe from The Pioneer Woman Cooks: A Year of Holidays
1. Preheat the oven to 325 degrees F. Generously spray an 8-inch square baking pan or an 8 x 10-inch baking pan with nonstick baking spray.
2. Place chocolate in a microwave-safe bowl and heat it in about 45-second intervals, stirring each time, until it's completely melted. Set it aside to cool for 20 minutes or so.
3. Add the butter and sugar to the bowl of an electric mixer fitted with the paddle attachment. Cream together until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. With the mixer on low, slowly drizzle in the melted chocolate. Mix until combined.
6. Add the flour and vanilla extract. Mix until combined, scraping down the sides of the bowl halfway through.
7. Spread the batter into the greased pan.
8. Place the dulce de leche in a glass bowl. Warm it in the microwave for 30-45 seconds. Drop large dollops of dulce de leche on the surface of the brownie batter. Use a knife to slowly swirl it through the brownie batter. Don't drag the knife sideways through the batter, hold it so the thin side of the knife leads the way.
9. Bake brownies for 45-50 minutes, or until the center is almost totally set.
10. Let the brownies cool in the pan for 15 minutes. Carefully turn them out of the pan and let them cool completely.
11. Cut the brownies into squares and serve. Top with ice cream and extra dulce de leche, if desired.
Recipe from The Pioneer Woman Cooks: A Year of Holidays
