Please help! Sub for semisweet or bittersweet chocolate advice
I'm all set to make David Lebovitz's cheesecake brownie recipe -- but I realized I bought unsweetened chocolate squares instead of the "4 ounces (115g) bittersweet or semisweet chocolate," the recipe calls for.
I really don't feel like going to the grocery store again tonight. Any advice on how I can sub in the unsweetened chocolate for this?
I found some advice elsewhere online that says to "Use 1/2 oz. of unsweetened chocolate and 1 Tbsp sugar for every 1 oz. of bittersweet chocolate called for in the recipe."
Does this make sense? Anyone tried that before?
I looked up a few books but could not find any substitution advice. I was wondering, though, who makes the chocolate that you bought.
Sure you can substitute. I would not, however, reduce the amount of chocolate by half. Personally since I usually find dessert recipes too sweet I'd probably do a straight substitution and skip the extra sugar, but I think using 3 oz unsweetened chocolate and adding about 3T sugar should be sufficient.