A Comprehensive Guide To Chocolate Conversions, Substitutions and Equivalents

A Comprehensive Guide To Chocolate Conversions, Substitutions and Equivalents

I wish I had a dollar for every time I’ve searched the internet trying to find reliable information on converting chocolate chip quantities or even substitutions for cocoa powder.  This past weekend I’d had enough of the constant searching and decided to make A Comprehensive Guide To Chocolate Conversions, Substitutions and Equivalents.

I’ve seriously lost track how many times I’ve tried to figure out how many chocolate chips are in 1 ounce.  Yes, I sometimes need this amount and only this amount.  And yes, I figured this out by starting with one level, dry measuring cup of chocolate chips (which is 6 0z., by the way) and counting each chip to finally determine that 1 ounce of chocolate chips is (approximately) 54 individual chips.  I counted twice, so if somebody says I erred on the high side, I’ll just ask, “What’s your point?  More is better when we’re talking about chocolate!” 🙂

Anyway, I know I’m not the only one who looks for chocolate conversions, substitutions and equivalents, so I’m more than happy to share with you!  If I’ve left anything out that you want me to add to this list, please let me know and I’ll be happy to research it and add it to this list.

As always, ENJOY! 🙂

 

Semi-Sweet Chocolate

1 ounce semi-sweet chocolate chips = 1 ounce semi-sweet baking chocolate square

1 ounce semi-sweet chocolate (chips or square) = 3 tablespoons semi-sweet chocolate chips (or, 54 individual chips)

1 ounce semi-sweet baking (chips or square) = 1 ounce unsweetened baking chocolate square + 1 tablespoon granulated sugar

1 ounce semi-sweet baking (chips or square) = 3 tablespoons unsweetened cocoa powder + 3 tablespoons sugar + 1 tablespoon butter, margarine or shortening

6 ounce semi-sweet chocolate chips = 1 dry measuring cup semi-sweet chocolate chips

1 ounce semi-sweet chocolate (chips or square) = 1 ounce bittersweet chocolate (chips or square)*

 

Bittersweet Chocolate

1 ounce bittersweet chocolate chips = 1 ounce bittersweet baking chocolate square

1 ounce bittersweet chocolate (chips or square) = 3 tablespoons bittersweet chocolate chips (or, 54 individual chips)

6 ounces bittersweet chocolate chips = 1 dry measuring cup bittersweet chocolate chips

1 ounce bittersweet chocolate (chips or square) = 1 ounce semi-sweet chocolate (chips or square)*

 

Unsweetened Chocolate

1 ounce unsweetened baking chocolate square = 3 tablespoons unsweetened cocoa + 1 tablespoon butter, margarine or shortening

1 ounce unsweetened baking chocolate square = 3 tablespoons Dutch-process cocoa plus 1 tablespoon shortening, butter, or oil for every .

1/2 cup (3 ounces) – plus cut sugar by 1/4 cup and shortening by 1 tablespoon in your recipe.

 

German’s Sweet Baking Chocolate

1 ounce German’s sweet baking chocolate = 3 tablespoons unsweetened cocoa powder + 4 teaspoons sugar + 1 tablespoon butter, shortening or vegetable oil

 

Unsweetened Cocoa

Unsweetened cocoa = Dutch-process cocoa +  do NOT add any baking soda called for in the recipe

1 ounce unsweetened cocoa = 3 tablespoons carob powder + 2 tablespoons water

TIP:  Do not substitute instant cocoa mix for unsweetened cocoa in any recipe.

 

Dutch-Process Cocoa

1 ounce Dutch-process cocoa = 3 tablespoons unsweetened cocoa powder + 1/8 teaspoon baking soda

1 ounce Dutch-process cocoa = 1 ounce unsweetened baking chocolate square + 1/8 teaspoon baking soda + reduce fat in recipe by 1 tablespoon

1 ounce Dutch-process cocoa – 3 tablespoons carob powder

 

Mexican Chocolate

1 ounce Mexican chocolate = 1 ounce semi-sweet chocolate + 1/2 teaspoon ground Mexican cinnamon

1 ounce Mexican chocolate = 1 tablespoon cocoa powder

 

Milk Chocolate

Milk chocolate can be substituted for sweet chocolate or semi-sweet chocolate.

 

TIP:  Do not substitute chocolate syrup for melted chocolate in any recipe.

* Bittersweet and semisweet chocolate are slightly different in taste and texture, but may be used interchangeably in recipes.

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6 Responses to “A Comprehensive Guide To Chocolate Conversions, Substitutions and Equivalents”

  1. Kiersten @ Oh My Veggies — February 26, 2013 @ 7:53 AM (#
    1
    )

    THANK YOU for this! And I love the tip about not using hot cocoa mix for unsweetened cocoa powder–I had someone do that & complain that the recipe was too sweet. 😛

    [Reply]

    • Laura Rucker replied: — February 26th, 2013 @ 10:40 PM

      You’re welcome! I need this “cheat sheet” too! 😀

  2. Shop with Me Mama — February 27, 2013 @ 12:10 PM (#
    2
    )

    Awesome, thank you for this! Oh and I love your pictures!

    [Reply]

  3. Mariah — April 10, 2013 @ 7:10 PM (#
    3
    )

    This is something I can REALLY USE thank you! Okay back to comment love and then back to drool at the chocolate here… sorry but you are stuck with me now! I will be back again and again!

    [Reply]

  4. めがね — September 9, 2013 @ 5:54 PM (#
    4
    )

    oakley 眼鏡

    [Reply]

  5. Brooke — January 1, 2015 @ 11:27 AM (#
    5
    )

    This is fabulous – Thank you!!!

    [Reply]

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