🔕 🔔
Loading…

My Basket ()

All questions

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?

asked by sammyjgee almost 7 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

3 answers 24360 views
B6a74962 31fc 4e50 b866 0ea34483cfb8  fb avatar
added almost 7 years ago

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
ody
added almost 7 years ago

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!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Kon
added over 5 years ago

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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.