Can I Substitute Bittersweet Chocolate For Unsweetened?
Decorating By czyadgrl Updated 20 Aug 2006 , 2:18pm by czyadgrl
I'm feeling really lazy today and don't want to go back to the store.
Cupcake recipe calls for 3 oz. unsweetened chocolate. I have 1.
Plus a nearly UNLIMITED supply of bittersweet and semi-sweet chocolate.
Has anyone ever tried this? Could I reduce the amount of sugar to make up for it? How much?
Oh wait. I just remembered I do have cocoa powder. 
I could sub. that.
But I'm curious to know about the choc. sub. just in case! I couldn't find anything in previous posts.
Thanks!
Czyadgrl;
Hi! I've substituted chocolates like that before, and believe me--unless it's substituting milk chocolate, you won't even know the difference!
You'll be fine--and your cupcakes will be delicious. If you wanted to be exact about it, I'd only cut out 2 teaspoons of sugar from the original recipe. That should account for the "sugar" factor in the blocks of bittersweet.
Good luck,
--Knox--
Quote by @%username% on %date%
%body%