The brand Baker's Semisweet Chocolate is 54% cacao, BTW. That one is not sugar-free.

For the record, here's one useful formula:

5 ounces of semisweet chocolate are equal to

3 oz. baking chocolate + 4 tablespoons sugar

OR

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


So, I was in Star Market (not exactly cheap) and, just my luck, in the discount section, I found four broken 3-oz. semisweet bars of some sugar-free, gluten-free brand (it said it has 50% cacao). I bought all of them for $2 - that's $2.66 per pound, less than a third of the usual price!

I wonder, though, about whether the taste (or formula) will be any different when I use them in baking. Does anyone know? My guess is that only a professional might detect the difference in taste.


Lenona.