Substituting Unsweetened Chocolate for Bitter/Semi-Sweet?
Friday Night in Jerusalem and Shabbat is in full swing; no shops will be open until tomorrow evening, and I'm entirely too lazy to drive over to East Jerusalem to shop in the morning. I need to make some birthday cupcakes; the Cook's Illustrated recipe calls for bitter- or semi-sweet chocolate. I only have unsweetened. One substitution site I found calls for 1 Tbsp sugar/1 ounce unsweetened chocolate for every ounce of bittersweet chocolate. Will that work?
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