🔕 🔔
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 over 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 28297 views
B6a74962 31fc 4e50 b866 0ea34483cfb8  fb avatar
added over 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 over 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 almost 6 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.)