Chocolate: Milk vs. semisweet?
 

Here's one formula I found - but it's for substituting semisweet for
baking chocolate:

5 ounces of semisweet chocolate are equal to

3 oz. baking chocolate + 4 tablespoons sugar

OR

9 tablespoons cocoa + 3 tablespoons Crisco + 4 tablespoons sugar.


However, I thought I'd take advantage of the post-Easter sales. (While
avoiding, of course, anything that only says "chocolate flavored"!) The
only things available are milk chocolate bunnies and kisses - not
semisweet anythings.

And here are other suggestions, most of which are not as helpful as
what's above:

http://whatscookingamerica.net/Choco...utionChart.htm

Does anyone know (besides chopping it up and using it for chocolate chip
cookies) how to substitute milk chocolate for baking chocolate in,
say, devil's food cake or chocolate baked pudding?

Thanks.


Lenona.

Chocolate: Milk vs. semisweet?
 

I don't know about Easter specifically, but Russell Stover usually has solid
"dark chocolate" for every season.

N.

Chocolate: Milk vs. semisweet?
 

I don't know about Easter specifically, but Russell Stover usually has solid
"dark chocolate" for every season.

N.

Chocolate: Milk vs. semisweet?
 

On Tuesday, April 7, 2015 at 8:39:00 PM UTC-5, wrote:
> Here's one formula I found - but it's for substituting semisweet for
> baking chocolate:
>
> 5 ounces of semisweet chocolate are equal to
>
> 3 oz. baking chocolate + 4 tablespoons sugar
>
> OR
>
> 9 tablespoons cocoa + 3 tablespoons Crisco + 4 tablespoons sugar.
>
Anyone who keeps Crisco in the house would improve the gene pool by dying.

>
> Lenona.

--Bryan

Chocolate: Milk vs. semisweet?
 

On Tue, 7 Apr 2015 19:31:26 -0700 (PDT), Bryan-TGWWW
> wrote:

>On Tuesday, April 7, 2015 at 8:39:00 PM UTC-5, wrote:
>> Here's one formula I found - but it's for substituting semisweet for
>> baking chocolate:
>>
>> 5 ounces of semisweet chocolate are equal to
>>
>> 3 oz. baking chocolate + 4 tablespoons sugar
>>
>> OR
>>
>> 9 tablespoons cocoa + 3 tablespoons Crisco + 4 tablespoons sugar.
>>
>Anyone who keeps Crisco in the house would improve the gene pool by dying.
>
>>
>> Lenona.
>
>--Bryan

You truly are an evil human, Bryan. Get therapy, you need it badly.

John Kuthe...


---
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Chocolate: Milk vs. semisweet?
 

> wrote in message
...
>
> Here's one formula I found - but it's for substituting semisweet for
> baking chocolate:
>
> 5 ounces of semisweet chocolate are equal to
>
> 3 oz. baking chocolate + 4 tablespoons sugar
>
> OR
>
> 9 tablespoons cocoa + 3 tablespoons Crisco + 4 tablespoons sugar.
>
>
> However, I thought I'd take advantage of the post-Easter sales. (While
> avoiding, of course, anything that only says "chocolate flavored"!) The
> only things available are milk chocolate bunnies and kisses - not
> semisweet anythings.
>
> And here are other suggestions, most of which are not as helpful as
> what's above:
>
> http://whatscookingamerica.net/Choco...utionChart.htm
>
> Does anyone know (besides chopping it up and using it for chocolate chip
> cookies) how to substitute milk chocolate for baking chocolate in,
> say, devil's food cake or chocolate baked pudding?
>
> Thanks.
>
>
> Lenona.

You can't! Baking chocolate is unsweetened. You can chop up milk chocolate
candy and add it to brownies or cookies though. I don't know what a
chocolate baked pudding is.

You can substitute cocoa for baking chocolate. I do that all the time.

Chocolate: Milk vs. semisweet?
 

"Bryan-TGWWW" > wrote in message
...
> On Tuesday, April 7, 2015 at 8:39:00 PM UTC-5, wrote:
>> Here's one formula I found - but it's for substituting semisweet for
>> baking chocolate:
>>
>> 5 ounces of semisweet chocolate are equal to
>>
>> 3 oz. baking chocolate + 4 tablespoons sugar
>>
>> OR
>>
>> 9 tablespoons cocoa + 3 tablespoons Crisco + 4 tablespoons sugar.
>>
> Anyone who keeps Crisco in the house would improve the gene pool by dying.

Doesn't have to be Crisco. You can use butter, Spectrum shortening, coconut
oil or any mild tasting oil.

Chocolate: Milk vs. semisweet?
 

On 4/7/2015 8:38 PM, wrote:
>
> Does anyone know (besides chopping it up and using it for chocolate chip
> cookies) how to substitute milk chocolate for baking chocolate in,
> say, devil's food cake or chocolate baked pudding?

I don't like milk chocolate for cooking purposes. It tends to get/stay
hard, which is not surprising when you realize the additives it
usually has in it to keep it from melting on the store shelf. Plus, it
simply isn't as chocolate-y as semisweet or bittersweet.

I'd suggest you test with a small amount before deciding to stock up
on it for cooking.

As for substituting, when I have done it, I usually add a healthy
portion of cocoa powder to the recipe to compensate for the milder
flavor of milk chocolate.

Chocolate: Milk vs. semisweet?
 

On Tuesday, April 7, 2015 at 10:01:21 PM UTC-5, John Kuthe wrote:
> On Tue, 7 Apr 2015 19:31:26 -0700 (PDT), Bryan-TGWWW
> > wrote:
>
> >On Tuesday, April 7, 2015 at 8:39:00 PM UTC-5, wrote:
> >> Here's one formula I found - but it's for substituting semisweet for
> >> baking chocolate:
> >>
> >> 5 ounces of semisweet chocolate are equal to
> >>
> >> 3 oz. baking chocolate + 4 tablespoons sugar
> >>
> >> OR
> >>
> >> 9 tablespoons cocoa + 3 tablespoons Crisco + 4 tablespoons sugar.
> >>
> >Anyone who keeps Crisco in the house would improve the gene pool by dying.
> >
> >>
> >> Lenona.
> >
> >--Bryan
>
> You truly are an evil human, Bryan. Get therapy, you need it badly.

There is no therapy for EVIL! Bwahaahaa!
>
> John Kuthe...
>
> --Bryan

Chocolate: Milk vs. semisweet?
 

On Wed, 8 Apr 2015 06:51:02 -0700 (PDT), Bryan-TGWWW
> wrote:

>On Tuesday, April 7, 2015 at 10:01:21 PM UTC-5, John Kuthe wrote:
>> On Tue, 7 Apr 2015 19:31:26 -0700 (PDT), Bryan-TGWWW
>> > wrote:
>>
>> >On Tuesday, April 7, 2015 at 8:39:00 PM UTC-5, wrote:
>> >> Here's one formula I found - but it's for substituting semisweet for
>> >> baking chocolate:
>> >>
>> >> 5 ounces of semisweet chocolate are equal to
>> >>
>> >> 3 oz. baking chocolate + 4 tablespoons sugar
>> >>
>> >> OR
>> >>
>> >> 9 tablespoons cocoa + 3 tablespoons Crisco + 4 tablespoons sugar.
>> >>
>> >Anyone who keeps Crisco in the house would improve the gene pool by dying.
>> >
>> >>
>> >> Lenona.
>> >
>> >--Bryan
>>
>> You truly are an evil human, Bryan. Get therapy, you need it badly.
>
>There is no therapy for EVIL! Bwahaahaa!

>> --Bryan


Denial. You have to get over that before anything for you can ever
change.

:-(

John Kuthe...

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Chocolate: Milk vs. semisweet?
 

On Tuesday, April 7, 2015 at 11:44:19 PM UTC-4, Julie Bove wrote:
> <lenona> wrote in message

> > Does anyone know (besides chopping it up and using it for chocolate chip
> > cookies) how to substitute milk chocolate for baking chocolate in,
> > say, devil's food cake or chocolate baked pudding?

>
> You can't! Baking chocolate is unsweetened.

Quite right - I was very absent-minded when I typed that. What I meant
was, how can you use milk chocolate in recipes that call for baking
chocolate or semi-sweet - that is, how much sugar do you have to subtract
from the recipe in each of the two cases?

> I don't know what a
> chocolate baked pudding is.

Seriously? I would think you'd at least have HEARD of it...

Here you are.

https://www.google.com/search?biw=94....0.63CzDVG-Ylk


Lenona.

Chocolate: Milk vs. semisweet?
 

> wrote in message
...
> On Tuesday, April 7, 2015 at 11:44:19 PM UTC-4, Julie Bove wrote:
>> <lenona> wrote in message
>
>> > Does anyone know (besides chopping it up and using it for chocolate
>> > chip
>> > cookies) how to substitute milk chocolate for baking chocolate in,
>> > say, devil's food cake or chocolate baked pudding?
>
>>
>> You can't! Baking chocolate is unsweetened.
>
> Quite right - I was very absent-minded when I typed that. What I meant
> was, how can you use milk chocolate in recipes that call for baking
> chocolate or semi-sweet - that is, how much sugar do you have to subtract
> from the recipe in each of the two cases?
>
>> I don't know what a
>> chocolate baked pudding is.
>
> Seriously? I would think you'd at least have HEARD of it...
>
> Here you are.
>
> https://www.google.com/search?biw=94....0.63CzDVG-Ylk

Oh! I made similar when I was a kid but it went by another name. I think
it was called hot fudge brownies or something like that.

Chocolate: Milk vs. semisweet?
 

Well, I looked in the supermarket and in Wikipedia, for one - and it looks
as though on-sale chocolate bunnies are only useful if the recipe calls
for milk chocolate. For one thing, Wikipedia implies that milk chocolate
is often only 10% chocolate liquor.

Also, while Baker's Chocolate is over $9 a pound (both unsweetened and
semisweet!), generic chocolate candy bars can hover around $4 a pound -
which is pretty much the same as on-sale bunnies. Plus, while generic
chocolate chips are not the same as semisweet bars (in the former, the
first ingredient is sugar, but that's the second ingredient in the
latter), those cost distinctly less than $4 a pound.


Lenona.

Chocolate: Milk vs. semisweet?
 

On Fri, 10 Apr 2015 09:17:49 -0700 (PDT), wrote:

>Well, I looked in the supermarket and in Wikipedia, for one - and it looks
>as though on-sale chocolate bunnies are only useful if the recipe calls
>for milk chocolate. For one thing, Wikipedia implies that milk chocolate
>is often only 10% chocolate liquor.
>
>Also, while Baker's Chocolate is over $9 a pound (both unsweetened and
>semisweet!), generic chocolate candy bars can hover around $4 a pound -
>which is pretty much the same as on-sale bunnies. Plus, while generic
>chocolate chips are not the same as semisweet bars (in the former, the
>first ingredient is sugar, but that's the second ingredient in the
>latter), those cost distinctly less than $4 a pound.


Hee hee! Yeah, years ago my then housemate Liz and a couple of her
girlfriends bought a bunch of stuff to make chocolate chip cookies,
including some generic chocolate chips and some genuine Nestle's
yellow bag chocolate chips. Of course there was much eating of the
ingredients as the cookie batch making progressed, and we all pretty
much agreed that the Nestle's chips tasted better than the generic
ones, but we were eating them both!

I then decided to include chocolate with pizza and sex, when it came
to things that are REALLY good when they are good, but still pretty
good when bad! ;-)

Bryan of course disagrees, but as a probable sufferer of Narcississtic
Personality Disorder, he would now, wouldn't he?

John Kuthe...

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Chocolate: Milk vs. semisweet?
 

> wrote in message
...
> Well, I looked in the supermarket and in Wikipedia, for one - and it looks
> as though on-sale chocolate bunnies are only useful if the recipe calls
> for milk chocolate. For one thing, Wikipedia implies that milk chocolate
> is often only 10% chocolate liquor.
>
> Also, while Baker's Chocolate is over $9 a pound (both unsweetened and
> semisweet!), generic chocolate candy bars can hover around $4 a pound -
> which is pretty much the same as on-sale bunnies. Plus, while generic
> chocolate chips are not the same as semisweet bars (in the former, the
> first ingredient is sugar, but that's the second ingredient in the
> latter), those cost distinctly less than $4 a pound.

You could always use them to make haystacks or clusters.