Chocolate Substitutions

http://whatscookingamerica.net/ChocolateSubstitutionChart.htm

Chocolate Substitution Chart - How To Substitute Chocolate

Need a quick substitution for chocolate? Here are some chocolate substitutions, but remember not always do they work as well as the original recipe ingredient:

Chocolate, Bittersweet:

(1-ounce) square semi-sweet baking chocolate for 1 (1-ounce) square bittersweet baking chocolate.
Bittersweet and semisweet chocolate may be used interchangeably in recipes, but there may be slight differences in flavor and texture.

Chocolate, Semi-Sweet:
3 tablespoons chocolate chips for every 1-ounce semi-sweet baking chocolate.

1-ounce bittersweet baking chocolate for every 1-ounce semi-sweet bittersweet baking chocolate.

1-ounce unsweetened baking chocolate and 1 tablespoon granulated sugar for every 1-ounce semi-sweet baking chocolate.

3 tablespoons unsweetened cocoa powder, 3 tablespoons sugar and 1 tablespoon butter, margarine or shortening for every 1 ounces of semi-sweet baking chocolate.

Chocolate Chips, Semi-Sweet:

1 ounce semi-sweet baking chocolate for every 1 ounce of semi-sweet chocolate chips.

1-ounce sweet baking chocolate for every 1-ounce chocolate chips.

1-ounce unsweetened chocolate plus 1 tablespoons sugar for every 1-ounce chocolate chips


Chocolate, Sweet Baking (German's):

3 tablespoons unsweetened cocoa powder, 4 teaspoons sugar, and 1 tablespoon butter, shortening or vegetable oil for every 1-ounce German's sweet baking chocolate.

1 ounce dark sweet chocolate for every 1 ounce German's sweet baking chocolate.


Chocolate, Unsweetened:

3 level tablespoons unsweetened cocoa and 1 tablespoon butter, margarine or shortening for every 1-ounce unsweetened baking chocolate.

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

1/2 cup (3 ounces) unsweetened chocolate chips or morsels - plus cut sugar by 1/4 cup and shortening by 1 tablespoon in your recipe.


Chocolate, White:

Substitute 1-ounce milk chocolate or white chocolate chips for every 1-ounce white chocolate. (Color and flavor will vary.)


Cocoa, Unsweetened:

Substitute equal amounts of Dutch-processed cocoa for unsweetened cocoa. Leave out any baking soda called for in the recipe.

3 tablespoon carob powder plus 2 tablespoons water for every 1-ounce unsweetened cocoa.

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


Dutch-Process Cocoa:

3 tablespoons unsweetened cocoa powder plus a pinch (1/8 teaspoon) baking soda for every 1-ounce Dutch-Process Cocoa.

1 ounce unsweetened chocolate plus 1/8 teaspoon baking soda (reduce fat in recipe by 1 tablespoon).

3 tablespoons carob powder for every 1-ounce Dutch Process Cocoa.


Mexican Chocolate:

1 ounce semi-sweet chocolate and 1/2 teaspoon ground Mexican cinnamon for every 1-ounce Mexican Chocolate.

In mole sauces, substitute 1 tablespoon cocoa powder for every ounce of Mexican chocolate called for in the recipe.


Milk Chocolate:

Substitute equal amounts of sweet chocolate OR semi-sweet chocolate for milk chocolate.

Where to order Baking Chocolate

http://www.chocolates-elrey.com/retail-chocolate-blocks/chefs-chocolate-selection.html?options=cart

Tawny Port Truffles

http://www.brightideas.com/bright_idea.aspx?ID=213

Prep Time: 20 Min.

Cool Time: 4 Hours

Difficulty: Easy

Yield: Makes Approximately 40 Chocolate Truffles.

½ cup heavy cream

¼ cup tawny Port

2 tablespoons butter

1 tablespoon sugar

1/8 teaspoon nutmeg

2 cups chopped DOVE® Dark Chocolate

1 cup cocoa powder

Reynolds® Parchment Paper

1. Bring heavy cream, Port, butter, sugar, and nutmeg to a boil. Remove from heat and stir in DOVE® Dark Chocolate until melted. Transfer to a bowl; set aside to firm up (about 4 hours).

2. Scoop nickel-size nuggets of the chocolate mixture and roll into balls. Roll in cocoa powder until well coated. Place on Reynolds® Parchment Paper lined cookie sheet and chill until ready to serve.

Port and Berry Cake

http://www.myrecipes.com/recipe/foris-vineyards-winery-berry-port-cake-10000000523798/

Make your own Creme Fraiche

http://www.seriouseats.com/recipes/2011/02/how-to-make-creme-fraiche-in-1-easy-step.html

Making your own Ricotta Cheese

http://www.seriouseats.com/2010/02/how-to-make-fresh-ricotta-fast-easy-homemade-cheese-the-food-lab.html

Strawberry Watermelon Cake

http://www.gourmettraveller.com.au/recipes/recipe-search/fare-exchange/2010/11/strawberry-and-watermelon-cake/

• 250 gm
• seedless watermelon, thinly sliced
• 60 ml (¼ cup)
• rosewater
• 4 tbsp
• caster sugar
• 40 gm
• almond meal
• 500 gm
• strawberries (about 2 punnets), halved
• 10
• seedless red grapes, halved
• 1 tbsp
• slivered pistachios (see note)
• 1 tbsp
• dried rose petals (see note)
•  
• Almond dacquoise
• 150 gm
• almonds, coarsely chopped
• 150 gm
• pure icing sugar, sieved
• 5
• eggwhites
• 135 gm
• caster sugar
•  
• Rose-scented cream
• 300 ml
• thickened cream
• 30 gm
• caster sugar
• 2 tbsp
• rosewater
• For almond dacquoise, preheat oven to 200C. Process almonds in a food processor until finely ground, then combine in a bowl with icing sugar. Whisk eggwhites in an electric mixer until soft peaks form (3-4 minutes), then gradually add caster sugar and whisk until stiff peaks form (1-2 minutes). Gently fold through almond mixture, spread on a 30cm x 40cm oven tray lined with baking paper and bake until golden (10-15 minutes). Set aside to cool on tray, then cut in half lengthways.
• Arrange watermelon slices in a single layer on a wire rack. Sprinkle with 20ml rosewater, then scatter with 2 tbsp sugar. Stand to macerate (30 minutes), then pat dry with absorbent paper.
  
  
  Meanwhile, for rose-scented cream, whisk cream and sugar in an electric mixer until soft peaks form, gradually add rosewater and whisk until stiff peaks form (do not over-whisk).
  
  
  Spread one-third of rose cream evenly over one half of dacquoise, scatter with half the almond meal, then top with watermelon, trimming to fill any gaps. Scatter over remaining almond meal, spread over half remaining cream. Top with remaining dacquoise, spread over remaining cream and refrigerate until firm (1-2 hours).
  
  
  Combine strawberries, remaining rosewater and remaining sugar in a bowl, toss to combine and set aside to macerate (15 minutes). Carefully arrange on top of cake, gently pushing into cream. Trim edges of cake, scatter over grapes, pistachios and petals, and serve.
  
  
  Note Slivered pistachios and dried rose petals are available from David Jones food halls, select delicatessens and Pariya Food.
  
  
  Thiss recipe is from the December 2010 issue of Australian Gourmet Traveller.