Thread: Semisweet chocolate: best substitute?

[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....?

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?

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.

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.