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When
you run out of something, what do you do ? The solution is to
substitute an ingredient called for in a recipe with another one, but
be careful because it doesn't always work.
More |
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OTHER (Cream of tartar,
etc.) |
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| FOR: |
SUBSTITUTE WITH: |
| 1 ounce
baking chocolate |
= 1 baking chocolate
square (read package to confirm) |
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Unsweetened Baking
Chocolate: 1 ounce square |
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= 3 level tablespoons Dutch-process or
regular (nonalkalized) cocoa PLUS 1 tablespoon shortening or butter or oil =
1/2 cup (3 oz) "morsels" (unsweetened), cut sugar by 1/4 cup and shortening
by 1 TBSP. |
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Unsweetened Baking
Chocolate: 1 ounce melted |
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= 3 level tablespoons Dutch-process or
regular cocoa PLUS 1 tablespoon oil or melted shortening or butter = 1
square of unsweetened baking chocolate equals 1 packet of pre-melted
chocolate. |
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Semi-Sweet Chocolate:
1 cup (6 oz.) semi-sweet chips or 6 squares or bars (6 oz.) |
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= 6 level tablespoons Dutch-process or
regular cocoa PLUS 7 tablespoons sugar plus 1/4 cup shortening or butter.
=Semisweet
chocolate morsels and semisweet chocolate squares can be used
interchangeably when a recipe calls for this type
of chocolate
to be melted. 3 oz semisweet baking chocolate = 1/2 cup (3 oz) "morsels" |
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=1 ounce unsweetened chocolate plus 1 tablespoon sugar |
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Sweet Baking
Chocolate: 1 bar (4-oz.) |
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= 3 level tablespoons Dutch-process or
regular cocoa PLUS 4-1/2 tablespoons sugar PLUS 2 tablespoons and 2
teaspoons shortening or butter
= 4
ounces German baking chocolate |
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Bittersweet Baking
Chocolate (1 oz) |
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= 1 ounce
Semisweet
chocolate, although somewhat sweeter, can be substituted for 1 ounce
bittersweet. |
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Semi-sweet ( 1 cup chopped) |
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= Bittersweet chocolate, although less
sweet, can be substituted |
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German Baking
Chocolate (1 oz) |
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= 1 ounce dark sweet chocolate |
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= sweet chocolate OR
semi-sweet chocolate |
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White Chocolate / Chips (1 oz) |
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= milk chocolate OR white
chocolate chips (To make chips, cut milk or white chocolate into chunks) |
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COCOA POWDER
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NONALKALIZED (regular
or natural) WITH ALKALIZED (dutch-process) |
If you substitute nonalkalized with alkalized cocoa, or vice versa, the
use of baking soda or baking powder depends on the result being sought.
For more information,
click here.
General
substitution for 3 tablespoons (18 grams) Dutch-processed cocoa:
3 tablespoons (18 grams) natural cocoa powder plus pinch (1/8
teaspoon) baking soda
General
substitution for 3 tablespoons (18 grams) natural cocoa: 3
tablespoons (18 grams) Dutch-processed cocoa plus 1/8 teaspoon cream of
tartar or 1/8 teaspoon lemon juice or vinegar |
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COCOA POWDER (1/2 cup) |
Carob Powder: has a
higher sugar content and a lower fat content than cocoa powder. So when
substituting cocoa powder with carob powder, per 1/2 cup, try decreasing
the sugar by 2-3 tablespoons or to taste, and increasing the fat content
in the recipe by 2-3 tablespoons butter or oil, or to taste. You'll have
to experiment because each recipe is different. |
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COCOA POWDER (1/4 cup) |
= 1/2 cup (3 oz)
"morsels" (unsweetened) cut sugar by 1/4 cup and shortening by 1 TBSP |
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CAROB POWDER / CAROB CHIPS |
Most cookbooks call for
cocoa to be substituted for carob measure for measure, but since cocoa has
a stronger flavor, you should use less. Cocoa powder has more fat than
carob powder, and some caffeine. Since carob burns more easily than cocoa,
the recipe may call for a lower oven temperature than is necessary with
cocoa powder. Substitute carob chips with chocolate chips. |
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CHOCOLATE CHIPS |
6 ounces of chocolate
chips equal 1 cup = chocolate bars chopped into chunks OR M&M
candies (in cookies) OR nuts (in cookies) OR carob chips OR raisins OR
chocolate-covered raisins OR butterscotch chips (If you're using these in
place of chocolate chips to make fudge, use less fat in the recipe.) OR
peanut butter chips (If you're using these in place of chocolate chips to
make fudge, use less fat in the recipe.) OR white chocolate chips (If
you're using these in place of chocolate chips to make fudge, use less fat
in the recipe.) |
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COMPOUND CHOCOLATE |
= couverture chocolate
(This has luscious cocoa butter, which makes it tastier but harder to work
with.) OR compound coating (other than chocolate) OR chocolate hazelnut
spread (This makes a good chocolate dip for strawberries. Thin it
with a little cream and warm it in a double boiler before dipping.) |
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COUVERTURE CHOCOLATE |
= compound chocolate
coating (Not as rich and tasty, but easier to work with) OR ordinary
chocolate |
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MEXICAN CHOCOLATE (1
ounce) |
= 1 ounce semi-sweet
chocolate + 1/2 teaspoon ground Mexican cinnamon (Canela
-
Mexican cinnamon is really Ceylon cinnamon,
which is imported to Mexico!), plus a few drops almond extract, if
desired
OR in mole sauces, cocoa powder
-- In mole recipes, substitute one tablespoon cocoa powder for every ounce
of Mexican chocolate called for in the recipe. When cocoa powder is the
substitute for Mexican chocolate, also do the following: for every
tablespoon of cocoa powder, add in 1-1/2 teaspoons oil or butter, plus 1
tablespoon sugar and 1/2 teaspoon cinnamon, or to taste.
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CHOCOLATE HAZELNUT
SPREAD (Gianduja Paste) |
1 for 1 with peanut
butter. |
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