Menu
Search
Menu
Close

How to Substitute Chocolates

By Cook's Illustrated Published May 2005

Chocolate is hard to replace. We recommend replacing it with other chocolate.

Unsweetened

Use this substitution in recipes that call for small quantities of chocolate or to replace the unsweetened chocolate in a recipe that calls for both unsweetened and bittersweet or semi-sweet chocolate.

Caution: If making chocolate cake, brownies, or any other intensely chocolate-flavored baked good, do not replace all of the chocolate with cocoa powder; it will have a drastic effect on the texture.

To Replace: 1 ounce unsweetened chocolate

  • 3 tablespoons cocoa powder + 1 tablespoon vegetable oil
  • 1 1/2 ounces bittersweet or semisweet chocolate (remove 1 tablespoon sugar from recipe)

Bittersweet/Semisweet

These are pure chocolates to which sugar, vanilla, and emulsifiers have been added. The terms themselves are not surefire indicators of relative sweetness. They can be freely interchanged in most recipes, but expect variations in flavor.

Caution Unsweetened chocolate is starchier than sweetened chocolate, so while this substitution will work well with fudgy brownies, it could wreak havoc on a delicate custard or an airy cake.

To Replace: 1 ounce bittersweet chocolate or 1 ounce semisweet chocolate

  • 2/3 ounce unsweetened chocolate + 2 teaspoons sugar

Chips

These morsels of sweetened chocolate have added stabilizers to help them hold their shape when baked into cookies. As a result, we don't recommend using them in chocolate sauces or puddings, but they do produce acceptable results when substituted for bittersweet or semisweet chocolate in a simple brownie recipe.

Bittersweet and semisweet chocolate can be interchanged in most recipes, but expect variations in flavor.

Chips can be used in place of bittersweet or semisweet chocolate in a simple brownie recipe.