Chocolate, Bittersweet:

(1-ounce) square semi-sweet baking chocolate for 1 (1-ounce) square bittersweet

baking chocolate.
Bittersweet and semisweet chocolate may be used interchangeably in recipes, but
there may be slight differences in flavor and texture.
 
Chocolate, Semi-Sweet:
3 tablespoons chocolate chips for every 1-ounce semi-sweet baking chocolate.
1-ounce bittersweet baking chocolate for every 1-ounce semi-sweet bittersweet
baking chocolate.
1-ounce unsweetened baking chocolate and 1 tablespoon granulated sugar for
every 1-ounce semi-sweet baking chocolate.
3 tablespoons unsweetened cocoa powder, 3 tablespoons sugar and 1 tablespoon
butter, margarine or shortening for every 1 ounces of semi-sweet baking chocolate.
 
Chocolate Chips, Semi-Sweet:
1 ounce semi-sweet baking chocolate for every 1 ounce of semi-sweet chocolate
chips.
1-ounce sweet baking chocolate for every 1-ounce chocolate chips.
1-ounce unsweetened chocolate plus 1 tablespoons sugar for every 1-ounce
chocolate chips
 
Chocolate, Sweet Baking (German):
3 tablespoons unsweetened cocoa powder, 4 teaspoons sugar, and 1 tablespoon
butter, shortening or vegetable oil for every 1-ounce German’s sweet baking
chocolate.
1 ounce dark sweet chocolate for every 1 ounce German’s sweet baking chocolate.
 
Chocolate, Unsweetened:
3 level tablespoons unsweetened cocoa and 1 tablespoon butter, margarine or
shortening for every 1-ounce unsweetened baking chocolate.
3 level tablespoons Dutch-process cocoa plus 1 tablespoon shortening, butter, or
oil for every 1-ounce unsweetened baking chocolate.
3 ounces semi-sweet chocolate chips or morsels – plus cut sugar by 1/4 cup and
shortening by 1 tablespoon in your recipe.
 
Chocolate, White:
Substitute 1-ounce milk chocolate or white chocolate chips for every 1-ounce
white chocolate. (Color and flavor will vary.)
 
Cocoa, Unsweetened:
Substitute equal amounts of Dutch-processed cocoa for unsweetened cocoa.
Leave out any baking soda called for in the recipe.
3 tablespoon carob powder plus 2 tablespoons water for every 1-ounce
unsweetened cocoa.
Do not substitute instant cocoa mix for unsweetened cocoa in any recipe.
        1 1/2 ounces bittersweet or semisweet chocolate, then remove 1 tablespoon
sugar from the recipe.
 
Dutch-Process Cocoa:
3 tablespoons unsweetened cocoa powder plus a pinch (1/8 teaspoon) baking
soda for every 1-ounce Dutch-Process Cocoa.
1 ounce unsweetened chocolate plus 1/8 teaspoon baking soda (reduce fat in
recipe by 1 tablespoon).
3 tablespoons carob powder for every 1-ounce Dutch Process Cocoa.
 
Mexican Chocolate:
1 ounce semi-sweet chocolate and 1/2 teaspoon ground Mexican cinnamon for
every 1-ounce Mexican Chocolate.
In mole sauces, substitute 1 tablespoon cocoa powder for every ounce of Mexican
chocolate called for in the recipe.
 
Milk Chocolate:
Substitute equal amounts of sweet chocolate OR semi-sweet chocolate for milk
chocolate.
Dark chocolate:
1 ounce dark sweet chocolate for every 1 ounce German's sweet
baking chocolate.Chocolate, Unsweetened: 3 level tablespoons unsweetened cocoa and 1
tablespoon butter, margarine or shortening for every 1-ounce unsweetened
baking chocolate.

Do not substitute chocolate syrup for melted chocolate in any recipe.