Got A Question About Semisweet Verses Unsweetened Chocolate.

Baking By arianne Updated 25 Feb 2006 , 8:35pm by arianne

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arianne Posted 25 Feb 2006 , 6:40pm
post #1 of 9

Ok, I have an awesom choc. cake recipe that i've baked a couple of times, and it calls for unsweetened bakers chocolate...my question is, could I use semisweet and not mess with the consistency of the cake batter? I figured it might just make it sweeter, and i'm hoping that's all it will do, but what do you guys think?
Thanks in advance..
Arianne

8 replies
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tripletmom Posted 25 Feb 2006 , 6:56pm
post #2 of 9

I'd have to agree with you, the semi-sweet should just heighten the sweetness of the cake.

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arianne Posted 25 Feb 2006 , 7:00pm
post #3 of 9

Thanks triplet mom..I've got a friend that wants the chocolate cake that I usually make, but she's also a choco-holic and she loves rich chocolate taste so I figured for her birthday I'd try the semisweet instead of the unsweetened. Thanks for your help, I really didn't want to have to throw out ANY cake or batter..icon_smile.gif.
Thanks Again,
Ari
P.S. Triplets...."may the force be with you", I have my hands full with one 6 year old boy..lol.[url][/url]

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reenie Posted 25 Feb 2006 , 7:01pm
post #4 of 9

Yup. Just the sweetness is what I think. But there isa diffrence in the amount of cocoa butter in the semi-sweet too. Not enough to make a diffrence I don't think.

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arianne Posted 25 Feb 2006 , 7:03pm
post #5 of 9

Thanks reenie, now i'm just going to have to try not to eat it after I bake it..lol.
Thanks,
Ari

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momlovestocook Posted 25 Feb 2006 , 7:59pm
post #6 of 9

Types of Chocolate

Different types are created by what is added to or removed from the chocolate liquor. That is how the different flavors and varieties of chocolate are created. Each has a different chemical make-up and the differences are not solely in taste. Always be sure to use the specific chocolate that a recipe calls for, as different varieties will react differently to heat and moisture. Unsweetened or baking chocolate is just cooled, hardened chocolate liquor. It is primarily used as an ingredient in recipes.

* Semi-sweet chocolate is mostly used in recipes as an ingredient. It has extra cocoa butter and sugar added. Sweet cooking chocolate is basically the same, just with more sugar.

* Bittersweet chocolate is a dark sweetened chocolate which must contain at least 35% cocoa solids. Good quality bittersweet chocolate usually contains 50% to 85% cocoa solids depending on brand. If the content of cocoa solids is high the content of sugar is low, giving a rich, intense and more or less bitter chocolate flavor. Bittersweet chocolate is often used for baking/cooking. If a recipe specifies bittersweet chocolate do not substitute with semi-sweet or sweet chocolate. Please ensure that you buy the correct type! European types of bittersweet chocolate usually contains very large amounts of cocoa solids, and some of them have quite bitter taste.

* Milk chocolate is chocolate liquor with extra cocoa butter, sugar, milk and vanilla added. By far, the most popular form for chocolate. It is for the most part an eating chocolate.

* Cocoa powder is chocolate liquor with much of the cocoa butter removed. This fine powder can pick up moisture and odors from other food products, so treat it like your fine spices by storing in a cool, dry place with a tight fitting cover.

* White chocolate is somewhat of a misnomer. In the U.S. to be legally called 'chocolate' the product must contain real cocoa solids. White chocolate does not contain these solids, which leaves it a smooth ivory or beige color. Real white chocolate is primarily cocoa butter, sugar, milk and vanilla. There are some products on the market that pretend to be white chocolate, but are made with vegetable oils instead of cocoa butter. Do your best to avoid these imitations. White chocolate is the most delicate type of chocolate, use caution when heating or melting it.

This is from an email I got about chocolate. The semisweet will have more fat than unsweetened but I doubt that the amount would affect the cake batter too much. You may want to decrease the sugar in the cake by just a little-so the sweet of the sugar doesn't overpower the taste of the chocolate. I'm sure I've seen tables somewhere on adjusting the sugar but have no idea where I saw them.

Sandra

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arianne Posted 25 Feb 2006 , 8:11pm
post #7 of 9

Thanks sandra, that was really informative,i'm going to have to save that article.
Another thing that my mother suggested was looking at the substitutions list in the back of my cookbook to see if i had to cut down on the crisco, etc., (i looked under the semisweet to begin with), and that said to sub. unsweetened and add sugar, but nothing else, so i will assume that there isn't enough fat or cocoa butter to affect the cake outcome. I hope that made sense because I just confused myself..sorry.
I think i'm going to go for it, and i'll let you know the results..i'm sure i'll have to cut the top off of the cakes to level them so i'll get to taste test some of it....I love that part.. icon_wink.gif .
thanks for the help "cake gurus" icon_cool.gif ..it is appreciated.
Ari

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BalloonWhisk Posted 25 Feb 2006 , 8:19pm
post #8 of 9

You will get better results substituting a better chocolate rather than a different class of the Baker's. Whether this is worth the added cost depends on just how close this friend is and how much of a chocoholic they are, as well as your budget.

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arianne Posted 25 Feb 2006 , 8:35pm
post #9 of 9

Well, the budget isn't that bad, and if they had it I would get the Ghiaradelli (tastes so good), BUT the stores around here don't carry it, and i have the semisweet on hand so I'm pretty much stuck with the Bakers. this isn't going to be a huge cake, and it is for a very close friend..she didn't ask for one, but I know she'll appreciate it, and she'll definitely eat it all..lol.

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