Whether you are baking a chocolate cake, preparing a chocolate mousse, or just want to add some cocoa powder to your morning cup of joe, you need bittersweet chocolate.
For baking and cooking, the best option is unsweetened chocolate. In order to substitute for unsweetened chocolate in recipes that call for bittersweet, you can use cocoa powder in place of bits of bittersweet chocolate. This way, the recipe will still taste right and you will have less sugar and calories to worry about.
Recipes that include a few tablespoons of unsweetened cocoa powder instead of 2-3 tablespoons of bitter sweet chocolate can save up to 100 calories!
Can I Substitute Unsweetened Chocolate for Bittersweet? Unfortunately, the answer is no. In this case, you need to follow the recipe in order to end up with the correct tasting food.
What is bittersweet chocolate?
Bittersweet chocolate is a type of chocolate, the cocoa butter derived from cacao beans. It has a rich, chocolate-like taste and a smooth texture.
Bittersweet chocolate is typically darker in color than other types of chocolate because it contains lower amounts of cocoa butter, which means it lacks some of the natural oils that are used in recipes to add flavor.
The key difference between bittersweet and semisweet chocolate is that bittersweet chocolate has more cocoa butter than semisweet or white chocolate.
Cocoa butter is an essential ingredient to making bitter-sweet chocolate. Without it, your recipe wouldn’t taste as good!
Can I substitute unsweetened for bittersweet in recipes?
As mentioned above the answer is no.
If you were to make a recipe where the ingredients called for unsweetened chocolate, but the recipe called for bittersweet chocolate instead, you can use unsweetened cocoa powder instead of 2-3 tablespoons of bittersweet chocolate to make the recipe taste better and save calories.
