Replace the chocolate chips called for in your recipe with the same amount of your favorite chocolate bar (milk chocolate, dark chocolate – whatever you like, or happen to have on hand). If you’re replacing the chips in a baked good recipe, just chop the bar into chunks, and fold them into your recipe.

Chocolate bars are a simple substitute for chips. Break apart milk chocolate bars or dark chocolate bars into small chunks. Use the chunks in the same manner the recipe calls for with the chocolate chips. Hershey’s Chocolate Kisses are also an option.

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.

Carob is similar to the cocoa bean but contains fewer calories and sugar and none of the caffeine. This makes it a healthier alternative to chocolate. It can be purchased as powder to use in cooking, or as ‘chocolate’ and other snacks.

Recipes often call for ounces of semisweet baking squares, with one square equaling an ounce. When substituting morsels, you don’t have to weigh equal amounts; instead, use 3 tablespoons of the semisweet chips for every 1 ounce of semisweet chocolate called for.

Chocolate Bars vs. While the names may be the same, there are slight differences. To help keep their shape, chips have less cocoa butter and contain added stabilizers. Baking chocolate bars are created to melt quickly and smoothly, so if a recipe calls for baking chocolate, it’s best to use the bar form.

Use three Tablespoons of semi-sweet chocolate chips in place of one ounce of unsweetened chocolate. This will add extra sugar, so leave a tablespoon of sugar out of your recipe. Chocolate chips take a little longer to melt, since they’re formulated to hold their shape, but they will melt.

To substitute for a packet of Nestle Choco Bake, mix 3 tablespoons of baking cocoa and 1 tablespoon of vegetable shortening, or melt and cool 1 1-ounce square of unsweetened chocolate. Nestle discontinued the Choco Bake product, which replaced melted unsweetened chocolate, as of 2015.

Substitute semisweet chocolate instead of unsweetened chocolate, and then reduce the sugar in your recipe by 1 tablespoon per ounce. Using dark chocolate instead of semisweet chocolate would intensify the flavor a bit more, but you would still want to reduce the sugar in the recipe to keep it from being overly sweet.

Unsweetened chocolate, as its name indicates, contains absolutely no added sugar, while bittersweet chocolate has anywhere from about 10% to 50% sugar. Semisweet chocolate tends to be higher in sugar than bittersweet or dark chocolate, but there can be overlap.

around 60%

The Results: Unsurprisingly, milk chocolate chips proved to be too sweet for this recipe. While the texture was a bit silkier than the batch made with semisweet chips, the flavor was cloyingly sweet. If you want to use chips, we suggest sticking to ones with a higher cocoa percentage to balance the flavor.

Answer: Semi-sweet chocolate does not contain any milk ingredients. It is made up of dark chocolate and sugar. Therefore, semi-sweet chocolate chips cannot be milk chocolate.

The Best Chocolate Chips for Baking Cookies and More

• Our Favorite Chocolate Chips: Ghirardelli Bittersweet.
• The Best Chips for Beautiful Cookies: Scharffen Berger Baking Chunks.
• The Best Chocolate Chips for Snacking: Guittard Super Cookie Chips.

These semi-sweet chocolate morsels are often used in baking, specifically chocolate chip cookies. The cookie itself may not be as healthy as the chocolate, especially the dark chocolate called semi-sweet. You can eat them out of the bag, but you may want to watch your amounts.

Both snacks have roughly the same number of calories by weight, but the calories in milk chocolate come from sugar and saturated fat, whereas crisps are mainly starch and monounsaturated fat. Apart from the salt, crisps are a bit healthier than chocolate.

It’s perfectly safe to eat it, but the question is whether you’d actually want to. If you’re used to sweet, creamy chocolate you might get a bit of a shock considering how bitter some of it can be. Those people without such a sweet tooth might actually prefer it.