"german Sweet Chocolate" Uses?

Baking By CiNoRi Updated 13 Oct 2011 , 2:01am by AnnieCahill

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CiNoRi Posted 10 Oct 2011 , 9:50pm
post #1 of 4

i bought a bar of Bakers brand "German Sweet Chocolate". Other than German chocolate cake, brownies, or the like... Do you know of any other uses? Can it be melted/ eaten as is, etc?

I was planning to make a WASC sponge on German chocolate cake..I thought about shaving this cyclists for use in the filling, maybe shaving or chopping some for the cake batter...what do you think?

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CiNoRi Posted 12 Oct 2011 , 6:34pm
post #2 of 4

Any suggestions?

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CiNoRi Posted 12 Oct 2011 , 8:00pm
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After some digging I found some info if you all are interested...

erman's® Sweet Chocolate is a dark baking chocolate created by the Walter Baker & Company employee, Samuel German (hence the name), who developed the chocolate in 1852. He thought this type of chocolate would be convenient for bakers as the sugar is already added to it. It is sweeter than semi-sweet chocolate and contains a blend of chocolate liquor, sugar, cocoa butter, flavorings, and lecithin. Baker's® sells this chocolate which can be found on the baking isle of most grocery stores.

Read more: http://www.joyofbaking.com/GermanChocolate.html#ixzz1abDxjfKk

For Substitutions/ uses...

3 ounces = 90 grams

Substitution for 1 ounce (30 grams) of sweet chocolate: - 1 ounce (30 grams) bittersweet or semisweet chocolate plus 1/2 tablespoon (7 grams) granulated white sugar


sweet chocolate = sweet dark chocolate = sweet baking chocolate Equivalents: One cup of chips = 6 ounces; if melting the chocolate, chips and squares are interchangeable. Notes: This is similar to semi-sweet chocolate, only it has a bit more sugar. It can be used interchangeably with bittersweet and semi-sweet chocolate in most recipes. Baker's Chocolate calls its sweet chocolate German chocolate. Substitutes: semi-sweet chocolate OR bittersweet chocolate OR 1 ounce sweet chocolate = 1 ounce unsweetened baking chocolate + 4 teaspoons sugar OR 1 ounce sweet chocolate = 1 tablespoon unsweetened cocoa + 4 teaspoons sugar + 2 teaspoons unsalted butter (may leave a powdery taste, but makes product moister and more flavorful.)

Its edible strait out of the package its a very sweet and dry flavored chocolate. But you can definately use i in all your candy/ cake pop dipping.

Hope it helps anyone else who was wondering!! icon_wink.gif

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AnnieCahill Posted 13 Oct 2011 , 2:01am
post #4 of 4

I have only made the cake with it (using only the recipe inside the wrapper-the original!). And man was it good. I actually like to double the pecan coconut icing and frost the whole thing with it. Take down a hunk of that with a glass of cold milk!

*Runs away foaming at the mouth*

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