CookEatShare is also available in English
Cerrar

Ingredient

Bookmark and Share

What kid hasn't sneaked a bar of this out of the kitchen, only to discover that unadulterated chocolate is bitter and unpalatable. Some cooks prefer to use it over sweetened chocolate because it gives them better control of the sweetness and flavor of the product.

Promedio 0/5

0 votos

click hearts to rate
0 evaluaciónes
0 comentarios

Also known as

  • Unsweetened chocolate
  • Baking chocolate
  • Pure chocolate
  • Chocolate liquor

Equivalents

One cup of chips = 6 ounces

Substitutes

cocoa (One ounce unsweetened chocolate = 3 tablespoons unsweetened cocoa plus 1 tablespoon unsalted butter or margarine or shortening or vegetable oil. Using cocoa may leave a powdery taste, but it usually makes the product moister and more flavorful.) OR 3 tablespoons carob powder + 2 tablespoons water + 1 tablespoon butter or margarine or vegetable oil (lower oven temperature by 25 degrees) OR semi-sweet chocolate (1 ounce semi-sweet chocolate = 1 ounce unsweetened chocolate + 1 tablespoon sugar, so decrease the sugar in the recipe accordingly.)
How good does this ingredient look to you?
roll over hearts and click to rate

Leave a review or comment

  • Calificación: 0
click hearts to rate