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Chocolate, Bittersweet:
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http://whatscookingamerica.net/ChocolateSubstitutionChart.htm
Chocolate, Unsweetened:
3 level tablespoons unsweetened cocoa and 1 tablespoon butter, margarine or
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http://whatscookingamerica.net/ChocolateSubstitutionChart.htm
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.
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.
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Milk Chocolate:
Substitute equal amounts of sweet chocolate OR semi-sweet chocolate for milk
chocolate.
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