it’s SO easy to make unsweetened chocolate!
Been wanting to share this tip on how to make unsweetened chocolate for a while now!
what is unsweetened chocolate?
Unsweetened chocolate is 100% cocoa and completely sugar free. But because it’s made from the whole cocoa bean it contains about 50% cocoa butter – making it different from unsweetened cocoa powder (which only contains about 10% cocoa butter). You can read this article for a more detailed explanation!
why would you ever use it in a recipe?
Because it contains no sugar, unsweetened chocolate allows you to control the sweetness of a recipe, and can also help to balance that sweetness.
where can you find it?
You can easily find bars in the baking aisle of your grocery store. It can go under a few names, like baking or cooking chocolate. You can also find it online!
isn’t unsweetened chocolate the same as bittersweet or dark chocolate?
No – while they are similar, unsweetened chocolate is sugar free, so check the label!
So you’re probably wondering why you would want – or need – to make your own baking chocolate – thanks for sticking with me!
For years I always had a box of Baker’s in my pantry – specifically, an 8-ounce box. I use it in recipes like my pecan bars, Milky Way brownies and my dad’s favorite cake.
It was when I was whipping up a batch of those Milky Way brownies when I realized, to my horror, that the box that I bought was now a 4-ounce box – Baker’s changed the size, and I was now 2 ounces short.
Gasp.
you can make your own unsweetened chocolate!
A quick search on the internet revealed a new-to-me tip that I have used many times over the years with great success – and here it is!
Every 1 ounce of unsweetened chocolate = 3 tablespoons unsweetened cocoa powder + 1 tablespoon unsalted butter.
It’s that simple!
frequently asked questions!
can you use something other than butter?
how do I use this substitution in a recipe?
can I use dairy-free or sugar free chocolate chips instead?
Usually not – vegan chocolate chips, while dairy free, often contain sugar – like you’d use in chocolate chip cookies. And “sugar free” chips can sometimes contain a sugar substitute like Stevia.
I love this tip and it has really saved me so many times. And stay tuned, because I have a DELICIOUS new recipe coming soon that uses………
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
I love all your tips and tricks!
Thank you Annie!
Wow~amazing tips , can’t wait to try this , thank you !
Let me know what you think!
I need unsweetened chocolate for a glaze. Recipe says to melt 2 squares in soymilk, then add sugar, remove from heat and add vanilla and margarine. If I’m using the cocoa-and-oil instead of the squares, would I still heat that in the soymilk? Or heat the soymilk and stir in afterwards?
I’ve never done this before but I would heat the soymilk first and add it at the end after the other ingredients. Let me know how it turns out!
Thanks, I will!
Does this set like regular chocolate melts or does it require tempering?
That’s hard for me to answer because I typically put the butter and cocoa powder right in with the other ingredients. I’ve never worked with it separately. I wouldn’t imagine it behaving like a regular chocolate bar but it does work perfectly as a substitute when baking!