Chocolate, Mister GC, FreeDigitalPhotos.net
Unless you keep half a dozen types of chocolate in your pantry, you may need to substitute one type for another at some point. Here are some quick and easy alternatives to commonly required baking ingredients:
- Peanut butter = sunflower seed butter = cashew butter = soy butter = pecan butter = almond butter = hemp butter
- Raisins (1 cup) = 1 cup dried currants = 1 cup dates pitted and chopped = 1 cup other dried chopped fruit (you can also substitute nuts or chocolate chips in cookies, bars, and muffins)
- Semisweet chocolate chips (1 cup) = 1 cup peanut butter chips = 1 cup chopped nuts = 1 cup raisins or other dried fruit
- Semisweet chocolate (1 ounce) = 1 ounce of unsweetened chocolate + 1 tablespoon sugar = three tablespoons semisweet chocolate chips = 1 ounce bittersweet chocolate
- Sweet milk chocolate (1 ounce) = 1 ounce semisweet chocolate + 1/2 tablespoon white sugar
- Unsweetened chocolate (1 ounce) = 3 tablespoons unsweetened cocoa powder + 1 tablespoon unsalted butter, shortening, or vegetable oil
- Unsweetened cocoa powder (3 tablespoons) = 1 ounce unsweetened chocolate and reduce overall fat in the recipe by 1 tablespoon = 3 tablespoons carob powder
- White chocolate (1 ounce) = 1 ounce sweet dark or milk chocolate
For more baking substitution options, see the main Cooking and Baking Ingredient Substitutions page.
References:
- Allrecipes.ca. (2014). “Common Ingredient Substitutions.” http://allrecipes.com/howto/common-ingredient-substitutions/
- JoyofBaking.com. (2014). “Baking Ingredient Substitution Table.” http://www.joyofbaking.com/IngredientSubstitution.html
- The Canadian Living Test Kitchen. (2013). “Baking and Cooking Substitutions at a Glance.” Canadian Living. http://www.canadianliving.com/food/baking_and_desserts/baking_and_cooking_substitutions_at_a_glance.php
