Image via Wikipedia A friend of mine forwarded this info to me. I have never tried substituting chocolate, but it seems like it could come in really handy in a pinch. So if you need a quick substitution for chocolate, here are some chocolate substitutions, but remember not always do they work as well as the original recipe ingredient:
Chocolate, Bittersweet:
Substitute 1 (1-ounce) square semi-sweet baking chocolate for 1 (1-ounce) square
bittersweet baking chocolate.
Bittersweet and semisweet chocolate may be used interchangeably in recipes, but there may be slight differences in flavor and texture.
Chocolate, Semi-Sweet:
3 tablespoons chocolate chips for every 1-ounce semi-sweet baking chocolate.
1-ounce bittersweet baking chocolate for every 1-ounce semi-sweet bittersweet
baking chocolate.
1-ounce unsweetened baking chocolate and 1 tablespoon granulated sugar for every
1-ounce semi-sweet baking chocolate.
3 tablespoons unsweetened cocoa powder, 3 tablespoons sugar and 1 tablespoon
butter, margarine or shortening for every 1 ounces of semi-sweet baking chocolate.
Chocolate Chips, Semi-Sweet:
1 ounce semi-sweet baking chocolate for every 1 ounce of semi-sweet chocolate chips.
1-ounce sweet baking chocolate for every 1-ounce chocolate chips.
1-ounce unsweetened chocolate plus 1 tablespoons sugar for every 1-ounce chocolate
chips
Chocolate, Sweet Baking (German's):
3 tablespoons unsweetened cocoa powder, 4 teaspoons sugar, and 1 tablespoon butter, shortening or vegetable oil for every 1-ounce German's sweet baking chocolate.
1 ounce dark sweet chocolate for every 1 ounce German's sweet baking chocolate.
Chocolate, Unsweetened:
3 level tablespoons unsweetened cocoa and 1 tablespoon butter, margarine or shortening for every 1-ounce unsweetened baking chocolate.
3 level tablespoons Dutch-process cocoa plus 1 tablespoon shortening, butter, or oil for every 1-ounce unsweetened baking chocolate.
1/2 cup (3 ounces) unsweetened chocolate chips or morsels - plus cut sugar by 1/4 cup and shortening by 1 tablespoon in your recipe.
Chocolate, White:
Substitute 1-ounce milk chocolate or white chocolate chips for every 1-ounce white chocolate.
(Color and flavor will vary.)
Cocoa, Unsweetened:
Substitute equal amounts of Dutch-processed cocoa for unsweetened cocoa. Leave out any baking soda called for in the recipe.
3 tablespoon carob powder plus 2 tablespoons water for every 1-ounce unsweetened cocoa.
***NOTE - Do not substitute instant cocoa mix for unsweetened cocoa in any recipe.
Dutch-Process Cocoa:
3 tablespoons unsweetened cocoa powder plus a pinch (1/8 teaspoon) baking soda for every 1-ounce Dutch-Process Cocoa.
1 ounce unsweetened chocolate plus 1/8 teaspoon baking soda (reduce fat in recipe by 1 tablespoon).
3 tablespoons carob powder for every 1-ounce Dutch Process Cocoa.
Mexican Chocolate:
1 ounce semi-sweet chocolate and 1/2 teaspoon ground Mexican cinnamon for every 1-ounce Mexican Chocolate.
In mole sauces, substitute 1 tablespoon cocoa powder for every ounce of Mexican chocolate called for in the recipe.
Milk Chocolate:
Substitute equal amounts of sweet chocolate OR semi-sweet chocolate for milk chocolate.
***NOTE - Do not substitute chocolate syrup for melted chocolate in any recipe.
Chocolate, Bittersweet:
Substitute 1 (1-ounce) square semi-sweet baking chocolate for 1 (1-ounce) square
bittersweet baking chocolate.
Bittersweet and semisweet chocolate may be used interchangeably in recipes, but there may be slight differences in flavor and texture.
Chocolate, Semi-Sweet:
3 tablespoons chocolate chips for every 1-ounce semi-sweet baking chocolate.
1-ounce bittersweet baking chocolate for every 1-ounce semi-sweet bittersweet
baking chocolate.
1-ounce unsweetened baking chocolate and 1 tablespoon granulated sugar for every
1-ounce semi-sweet baking chocolate.
3 tablespoons unsweetened cocoa powder, 3 tablespoons sugar and 1 tablespoon
butter, margarine or shortening for every 1 ounces of semi-sweet baking chocolate.
Chocolate Chips, Semi-Sweet:
1 ounce semi-sweet baking chocolate for every 1 ounce of semi-sweet chocolate chips.
1-ounce sweet baking chocolate for every 1-ounce chocolate chips.
1-ounce unsweetened chocolate plus 1 tablespoons sugar for every 1-ounce chocolate
chips
Chocolate, Sweet Baking (German's):
3 tablespoons unsweetened cocoa powder, 4 teaspoons sugar, and 1 tablespoon butter, shortening or vegetable oil for every 1-ounce German's sweet baking chocolate.
1 ounce dark sweet chocolate for every 1 ounce German's sweet baking chocolate.
Chocolate, Unsweetened:
3 level tablespoons unsweetened cocoa and 1 tablespoon butter, margarine or shortening for every 1-ounce unsweetened baking chocolate.
3 level tablespoons Dutch-process cocoa plus 1 tablespoon shortening, butter, or oil for every 1-ounce unsweetened baking chocolate.
1/2 cup (3 ounces) unsweetened chocolate chips or morsels - plus cut sugar by 1/4 cup and shortening by 1 tablespoon in your recipe.
Chocolate, White:
Substitute 1-ounce milk chocolate or white chocolate chips for every 1-ounce white chocolate.
(Color and flavor will vary.)
Cocoa, Unsweetened:
Substitute equal amounts of Dutch-processed cocoa for unsweetened cocoa. Leave out any baking soda called for in the recipe.
3 tablespoon carob powder plus 2 tablespoons water for every 1-ounce unsweetened cocoa.
***NOTE - Do not substitute instant cocoa mix for unsweetened cocoa in any recipe.
Dutch-Process Cocoa:
3 tablespoons unsweetened cocoa powder plus a pinch (1/8 teaspoon) baking soda for every 1-ounce Dutch-Process Cocoa.
1 ounce unsweetened chocolate plus 1/8 teaspoon baking soda (reduce fat in recipe by 1 tablespoon).
3 tablespoons carob powder for every 1-ounce Dutch Process Cocoa.
Mexican Chocolate:
1 ounce semi-sweet chocolate and 1/2 teaspoon ground Mexican cinnamon for every 1-ounce Mexican Chocolate.
In mole sauces, substitute 1 tablespoon cocoa powder for every ounce of Mexican chocolate called for in the recipe.
Milk Chocolate:
Substitute equal amounts of sweet chocolate OR semi-sweet chocolate for milk chocolate.
***NOTE - Do not substitute chocolate syrup for melted chocolate in any recipe.
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