Chocolate Substitutes, Tips, And Hints

What Chocolate Substitute Can I Use?

Out of a certain kind of chocolate? Try these substitutes in a pinch:

Unsweetened Chocolate

For each 1 ounce of unsweetened chocolate called for in a recipe, use:

3 tablespoons unsweetened cocoa + 1 tablespoon butter or margarine
OR
2 ounces bittersweet chocolate MINUS 1 tablespoon granulated sugar called for in recipe

Semisweet Chocolate

For each 1 ounce semisweet chocolate called for in a recipe, use:

3 tablespoons semisweet chocolate chips
OR
1 tablespoon unsweetened cocoa + 1 tablespoon granulated sugar + 1 tablespoon vegetable shortening
OR
1/2 ounce unsweetened chocolate + 1 tablespoon granulated sugar
OR
1 ounce bittersweet chocolate

Sweet German Chocolate

For each 4 ounces of sweet German chocolate called for in a recipe, use:

1/4 cup unsweetened cocoa, + 1/3 cup granulated sugar + 3 tablespoons vegetable shortening
OR
4 ounces unsweetened chocolate + 1/3 cup granulated sugar

Unsweetened Baking Cocoa

For each 1/4 cup of unsweetened cocoa called for in a recipe, use:

1 ounce unsweetened chocolate and decrease fat called for in recipe by 1 1/2 teaspoons

How To Melt Chocolate

1) Stove Top

Chocolate scorches easily, so always melt it over hot, not boiling, water. It is best to use a double boiler, but you can improvise by using a bowl set in a small saucepan over very gentle heat. The water must be kept below simmering to prevent steam from curling up and hitting the chocolate. If steam gets into the melted chocolate it will immediately thicken the mixture to a stiff mass. If this does happen, however, you can rescue the chocolate by softening it again. To do this, add 1-2 tb of vegetable shortening (never use butter as it contains moisture which will cause the chocolate stiffen even more!) to the chocolate and stir vigorously. You can also melt chocolate directly over very low heat in a heavy gauge saucepan, but you must watch the mixture carefully.

When melting chocolate chips for decorating, seal them in a zipper sandwich bag and put it in a pan of hot water (not boiling, just hot and off the stove). After a few minutes, knead the bag to smooth the chocolate, then cut a small hole in a corner of the bag to pipe out the chocolate. You can let the leftovers in the bag cool, then crumble for other uses.

2) Microwave

To melt chocolate in the microwave, first chop it fairly fine. Place in a microwave-safe bowl and microwave, uncovered, at 100 percent power, stirring every 10 seconds. Watch it carefully because it can burn.

How To Store Chocolate

Chocolate should be stored in a cool, dry place at a temperature of about 60F. If the chocolate becomes too warm, the cocoa butter rises to the surface and forms a dusty gray film known as "bloom." This "bloom" is not harmful and, once the chocolate is melted, it returns to its natural rich brown color. If you do store chocolate in the refrigerator or freezer, take in out and let it stand until it returns to room temperature before you use it in a recipe. Chocolate is very sensitive to sudden changes of temperature.

Easy Chocolate Garnishes

Grating

Be sure that the block of chocolate is cool and firm. Grate on a hand grater, cleaning the grater often so that the chocolate doesn't clog the surface of the blade. You can use a blender, but be sure that the chocolate is well chilled and cut it into small pieces first. Warm chocolate will turn into a clump in the blender.

Making Curls

Curls can be made from any kind of chocolate but milk chocolate is the easiest to work with. Use a bar that is over 1/4 inch thick. Milk chocolate doesn't need to be warmed before shaving; other chocolates should stand in a warm place (80-85 degrees F) for about 10 minutes. Use a vegetable peeler that is clean and dry. You can warm the blade slightly over a burner for a few seconds if you wish.

Shave long strands from the smooth side of the chocolate with the peeler for smaller curls, or the wide side of the chocolate for larger curls. You can also flash freeze the curls on waxed paper and store in a ziplock bag for later use. Use a toothpick to transfer larger shavings to the dessert without breaking or melting them with your warm fingers.