So I have BITTERsweet chocolate and the recipe I'm making calls for SEMIsweet chocolate. How much sugar would I add to bring it from bitter to semi? To make the math easy, assume I'm working with exactly 1 pound of chocolate.
Thanks in advance for the answer! ;-)
While Peter no longer works for Food52 he still thinks up ways to make the website better.asked over 5 years ago
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Well played. You deserve a cookie.
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