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Default Semisweet chocolate: best substitute?

Here's what I found at one source:


For each 1 ounce semisweet chocolate called for in a recipe, use 3
tablespoons semisweet chocolate chips
OR
1 tablespoon unsweetened cocoa, plus 1 tablespoon granulated sugar
plus 1 tablespoon vegetable shortening
OR
1/2 ounce unsweetened chocolate plus 1 tablespoon granulated sugar;


Another source:
To substitute for 6 ounces of semi-sweet chocolate, melted, or a cup
of semi-sweet chocolate chips, melted, use six tablespoons cocoa plus
1/4 cup shortening plus 7 tablespoons sugar.


Another source:
Substitute for 1 ounce semisweet chocolate: use 3 tablespoons
semisweet chocolate pieces or 1 ounce unsweetened chocolate plus 1
tablespoon sugar.


So, which would say sounds best? Thank you.

Lenona.

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Default Semisweet chocolate: best substitute?

On Mar 21, 3:23 pm, Goomba38 > wrote:
> wrote:
> > Here's what I found at one source:
> > So, which would say sounds best? Thank you.

>
> > Lenona.

>
> I'd just go buy the semisweet chocolate bar myself. You don't say what
> you have on hand to use and what you're using it for....?



I got a large amount of unsweetened chocolate as a present, so I
didn't feel like buying semisweet.

I made the brandy-laced brownies from Sharon Moore's 1991 book
"Brownies (Fudgy, Chewy, Nutty, Fruity, Frosted, Cakelike, Crunchy,
Comforting, and - Indisputably Delicious)" and added 1 tb. sugar for
each ounce of chocolate, then a little more, but it still wasn't that
sweet. (Though the sweetened brandy butter frosting/sauce is bound to
compensate for that - I didn't have time to check if it did, but I
will when I get home.) I think I should have added shortening for each
ounce, too.

Lenona.
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