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Thread: Semisweet chocolate: best substitute?

  1. #1
    [email protected] Guest

    Default Semisweet chocolate: best substitute?

    Here's what I found at one source:


    For each 1 ounce semisweet chocolate called for in a recipe, use 3
    tablespoons semisweet chocolate chips
    OR
    1 tablespoon unsweetened cocoa, plus 1 tablespoon granulated sugar
    plus 1 tablespoon vegetable shortening
    OR
    1/2 ounce unsweetened chocolate plus 1 tablespoon granulated sugar;


    Another source:
    To substitute for 6 ounces of semi-sweet chocolate, melted, or a cup
    of semi-sweet chocolate chips, melted, use six tablespoons cocoa plus
    1/4 cup shortening plus 7 tablespoons sugar.


    Another source:
    Substitute for 1 ounce semisweet chocolate: use 3 tablespoons
    semisweet chocolate pieces or 1 ounce unsweetened chocolate plus 1
    tablespoon sugar.


    So, which would say sounds best? Thank you.

    Lenona.


  2. #2
    Goomba38 Guest

  3. #3
    Pennyaline Guest

    Default Re: Semisweet chocolate: best substitute?

    Goomba38 wrote:
    > [email protected] wrote:
    >> Here's what I found at one source:

    >
    >> So, which would say sounds best? Thank you.
    >>
    >> Lenona.
    >>

    >
    > I'd just go buy the semisweet chocolate bar myself. You don't say what
    > you have on hand to use and what you're using it for....?


    Agreed. Why do through all of that mix and match when semisweet bar
    chocolate from a number of manufacturers is available readily?

  4. #4
    Stan Horwitz Guest

    Default Re: Semisweet chocolate: best substitute?

    In article
    <[email protected]>,
    [email protected] wrote:

    > Here's what I found at one source:
    >
    >
    > For each 1 ounce semisweet chocolate called for in a recipe, use 3
    > tablespoons semisweet chocolate chips
    > OR
    > 1 tablespoon unsweetened cocoa, plus 1 tablespoon granulated sugar
    > plus 1 tablespoon vegetable shortening
    > OR
    > 1/2 ounce unsweetened chocolate plus 1 tablespoon granulated sugar;
    >
    >
    > Another source:
    > To substitute for 6 ounces of semi-sweet chocolate, melted, or a cup
    > of semi-sweet chocolate chips, melted, use six tablespoons cocoa plus
    > 1/4 cup shortening plus 7 tablespoons sugar.
    >
    >
    > Another source:
    > Substitute for 1 ounce semisweet chocolate: use 3 tablespoons
    > semisweet chocolate pieces or 1 ounce unsweetened chocolate plus 1
    > tablespoon sugar.
    >
    >
    > So, which would say sounds best? Thank you.


    Best is a relative term. Use whichever one YOU think would work well in
    the recipe you are preparing. I imagine you won't be able to taste a
    difference in the end result either way, provided you use good quality
    bar chocolate or chips.

  5. #5
    [email protected] Guest

    Default Re: Semisweet chocolate: best substitute?

    On Mar 21, 3:23 pm, Goomba38 <Goomb...@comcast.net> wrote:
    > lenona...@yahoo.com wrote:
    > > Here's what I found at one source:
    > > So, which would say sounds best? Thank you.

    >
    > > Lenona.

    >
    > I'd just go buy the semisweet chocolate bar myself. You don't say what
    > you have on hand to use and what you're using it for....?



    I got a large amount of unsweetened chocolate as a present, so I
    didn't feel like buying semisweet.

    I made the brandy-laced brownies from Sharon Moore's 1991 book
    "Brownies (Fudgy, Chewy, Nutty, Fruity, Frosted, Cakelike, Crunchy,
    Comforting, and - Indisputably Delicious)" and added 1 tb. sugar for
    each ounce of chocolate, then a little more, but it still wasn't that
    sweet. (Though the sweetened brandy butter frosting/sauce is bound to
    compensate for that - I didn't have time to check if it did, but I
    will when I get home.) I think I should have added shortening for each
    ounce, too.

    Lenona.

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