When a recipe calls for chocolate, can I use bittersweet, semisweet, or milk chocolate interchangeably?
It depends on what you are making. If a recipe calls for chocolate chips, chocolate chunks, or chocolate bits to be stirred into a dough—such as for chocolate chip cookies—you can use them interchangeably or even in combination.
But because the fat and sugar content of chocolates vary substantially, it is best to use the variety of chocolate specified in your recipe when preparing baked goods such as brownies, cakes, and pie. When preparing recipes in which the chocolate is melted, substituting one kind of chocolate for another may adversely affect flavor and texture.
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