I have a lot of unsweetened baking chocolate. What's the correct ratio of sugar to add if I want to use it like semi-sweet?
For baking chocolate, use 1 square (1 oz.) of unsweetened chocolate plus 1 tablespoon of sugar in place of 1 square (1 oz.) of semi-sweet chocolate
Just be aware that semisweet chocolate has a special silkiness to its texture, and unsweetened+sugar won't be quite as smooth or glossy when melted. It'll still taste great, of course!
Semi-sweet should be 30% sugar and 70% bitters.
Also, am looking for a source of unsweetened dark chocolate in bulk -- 20, 30 lbs. or more in a box.
Do you know of a source? Thanks. Jon.
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