Substituting Unsweetened Chocolate for Bittersweet in Pots de Creme
We're getting ready to pack up the house and move back overseas -- our stock of bittersweet chocolate has dwindled to nothing, but we still have a fair amount of good-quality unsweetened chocolate. How can this recipe be adjusted?
1 1/2 cups heavy cream
1/2 cup whole milk
3 ounces bittersweet chocolate, finely chopped
1 ounce unsweetened chocolate, finely chopped
4 egg yolks
3 tablespoons sugar
1/8 teaspoon kosher saltA@@
1 Comment
NancyJuly 6, 2016
I understand your question as, how do I use unsweetened chocolate to replace bittersweet chocolate.
If yes, one guideline is to use, for every ounce (approx 30g) of bittersweet chocolate, half oz (15g) unsweetened chocolate and 1 tbsp (15g) sugar.
So, for 3 oz bittersweet choc, use 1.5 oz unsweetened choc and 3 tbsp sugar.
This is not baking, however, so you could adjust the sugar slightly up or down, depending on your tastes, or after you've made the recipe once with unsweetened choc and the sugar.
If yes, one guideline is to use, for every ounce (approx 30g) of bittersweet chocolate, half oz (15g) unsweetened chocolate and 1 tbsp (15g) sugar.
So, for 3 oz bittersweet choc, use 1.5 oz unsweetened choc and 3 tbsp sugar.
This is not baking, however, so you could adjust the sugar slightly up or down, depending on your tastes, or after you've made the recipe once with unsweetened choc and the sugar.
Showing 1 out of 1 Comments
Recommended by Food52
Popular on Food52
Continue After Advertisement