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Baking chocolate into semisweet chocolate?

h
Howard-2 Oct 21, 2003 07:25 AM

Does anyone have any idea (or even better, any experience) about how to turn baker's chocolate into bittersweet ("dark", "semisweet") chocolate? Any guesses as to whether it's just the addition of sugar?

  1. j
    jen kalb Oct 21, 2003 11:13 PM

    If you are just looking for equivalents (want to use baking choc in a recipe calling for semisweet or such) the Joy of cooking and a number of other books and websites give this type of equivalent.

    If you are actually looking to MAKE semisweet chocolate out of the unsweetened, (combine the two in a solid product)I dont have a clue.

    1. c
      Caitlin Wheeler Oct 21, 2003 11:27 AM

      If you're using it in a recipe (where it's mixed with other things), you can just add sugar. There is an equivalency at www.foodsubs.com I don't know if there would be texture issues if you are going for something where the chocolate stands alone.

      1. s
        Sarah C Oct 21, 2003 09:35 AM

        I tried to do that once by just adding sugar -- it turned into a crystallized mess. I would think corn syrup might be a better choice, but I haven't tried it.

        2 Replies
        1. re: Sarah C
          c
          cookiemonster Oct 21, 2003 02:42 PM

          I've done it a few times in brownies, and an ounce-for-ounce sub doesn't work because unsweetened chocolate contains by weight a much higher percentage of cocoa butter, and therefore natural emulsifiers that would prevent you from having your tight grainy mess. You'll probably want to use half again the amount of chocolate your recipe calls for, and use a little less butter. Worked for me, more or less, but it's not an exact science. You may also want to punch up the flavor with some cocoa.

          1. re: Sarah C
            b
            babette feasts Oct 21, 2003 07:29 PM

            Were you melting them together? That was probably the problem. I would melt the chocolate separately and add a tablespoon or two (depending on how dark I want the flavor to be) of sugar per ounce of unsweetened chocolate to the rest of the recipe.

            Aha, I just checked the ever-helpful Cake Bible, and Rose suggests: for every ounce of unsweetened chocolate, use 2 ounces semisweet, and remove 2 tablespoons sugar and 2/3 tsp. butter from the recipe. So the inverse of that would be for every 2 ounces semisweet, use 1 ounce unsweetened and add 2 TB sugar and 2/3 tsp. butter. (As if a ninth of an ounce of butter is going to make a huge difference.)

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