Kitchen

[2zbeach]

When baking,if you don't have Baker's chocolate,can you make up the difference with the chocolate you eat,provided it's the same type? Just curious......

[KYToby]

Bakers is a brand. You may use any brand.

Chips, though, are not the same.

[tkins]

It would depend on what you were going to make. On some recipes it might work, although you might need to make some adjustments. What were you thinking of making?

T

[Sabatini2]

On 3/25/2014 2zbeach said: When baking,if you don't have Baker's chocolate,can you make up the difference with the chocolate you eat,provided it's the same type? Just curious......

Baker's chocolate is unsweetened & therefore bitter. Sugar & vanilla is used to sweeten it, so it's not the same as chocolate you'd eat.

[Dorothy11]

Baker's chocolate is unsweetened, and is not of very good quality. I recommend experimenting with some better quality chocolates as they make a huge difference in the flavor of your dessert. Depending on what you'r making, you could substitute a bittersweet chocolate 75-85%. Some readily available brands are Lindt or Ghiradelli. If you have a Trader Joe's nearby, they have a very good Belgian chocolate in large blocks.

You might be amazed by the flavor difference of a quality chocolate. Fine quality 100% (all chocolate, no sugar) is really quite edible, unlike Baker's.

Tell me what you're making and I can give you more specific advice.

[brandiwine]

On 3/25/2014 pas4116 said:

Baker's chocolate is unsweetened, and is not of very good quality. I recommend experimenting with some better quality chocolates as they make a huge difference in the flavor of your dessert. Depending on what you'r making, you could substitute a bittersweet chocolate 75-85%. Some readily available brands are Lindt or Ghiradelli. If you have a Trader Joe's nearby, they have a very good Belgian chocolate in large blocks.

You might be amazed by the flavor difference of a quality chocolate. Fine quality 100% (all chocolate, no sugar) is really quite edible, unlike Baker's.

Tell me what you're making and I can give you more specific advice.

Couldn't agree more. Quality chocolate makes a huge difference

[2zbeach]

Trying to make gluten free cake....calls for 6 oz Baker's chocolate. I wanted to use up some of the Hershey's kisses that are in the refrig. Thanks for all the info.

[depglass]

A friend introduced me to Guittard's chocolate chips for my oatmeal cookies. They are head and shoulders above the old Nestlé's I used to use. If you have them in your area, check them out.

[JeanLouiseFinch]

Baking chocolate bars and candy bars are not the same thing. You'd probably be better off finding an equivalent amount in cocoa powder. Some additional fat will have to be added as well. There is plenty of substitution info on the Internet.

[Vamp]

As Sabatini said, baking chocolate is not sweetened, so a chocolate bar that you eat is going to make your recipe sweeter. You can use it, but you may want to cut back on the sugar added in the recipe, depending on what you are making.

Another alternative if you don't have baking chocolate on hand is to use unsweetened cocoa powder. 3 level tablespoons of cocoa + 1 table spoon of oil = one ounce unsweetened baking chocolate. My box of cocoa powder has this written right on the back of it.