Recipe: Chocolate Conversion and Storage Info

Hi Kathy,

All that chocolate - congratulations! Here are conversion tips to help you use it in recipes calling for other forms of chocolate:

For each 1 2/3 oz. of semisweet chocolate called for in a recipe use 1 oz. unsweetened chocolate and 4 teaspoons sugar

For each 1 (6 oz.) pkg. Semisweet chocolate chips called for in a recipe use 2 oz. unsweetened chocolate, 2 tbsp. shortening and 1/2 cup sugar

For each 1/4 cups cocoa powder called for in a recipe use 1 oz. unsweetened chocolate (decrease 4 tbsp. Of the fat called for in recipe by 1/2 tbsp.)

To find many recipes previously shared, click the search button at the bottom of this message and in the search box that appears on the right enter: unsweetened chocolate

For more recipes, visit our Candymaking and Chocolate section: /chocolate.html

Some storage info from the Joy of Cooking (By Irma Rombauer, Scribner, ISBN: 0-684-81870-1

"Ideally, chocolate should be stored in a cool, odor-free place away from heat and direct sunlight at 60 to 70 degrees F with a humidity of less than 50 percent. Fluctuations in temperatures may cause a gray cast (bloom) to appear on the chocolate, a supreficial flaw that will diappear when the chocolate is melted. Under optimum conditions, dark chocolate will last at least one year.

If chocolate is stored in the refrigerator or freezer, wrap it in usable portions and do not unwrap the pieces until completely thawed or brought to room temperature. Condensation will form on the surface of any unwrapped cold or frozen chocolate left at room temperature, and this moisture will damage the appearance of the chocolate and prevent it from melting smoothly."

I hope that's a help.

Happy Cooking,

Betsy
recipelink.com