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Compare German Chocolate and other Chocolate for baking

Posted by nancedar (My Page) on
Thu, Jun 7, 12 at 18:37

Are these interchangeable? German Chocolate in a gluten free cake recipe to change with the same quantity of Unsweetened Chocolate squares, or, with Semi-sweet Chocolate squares?

What makes German Chocolate so different from other sweetened levels of chocolate for baking?


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RE: Compare German Chocolate and other Chocolate for baking

When I have a question like that, or need a substitution, I check out the Cook's Thesaurus (link below).

German Chocolate is a sweet chocolate and Baker's Chocolate calls its sweet chocolate German chocolate.

Substitutes: semi-sweet chocolate OR bittersweet chocolate OR 1 ounce sweet chocolate = 1 ounce unsweetened baking chocolate + 4 teaspoons sugar OR 1 ounce sweet chocolate = 1 tablespoon unsweetened cocoa + 4 teaspoons sugar + 2 teaspoons unsalted butter (may leave a powdery taste, but makes product moister and more flavorful.)

German Chocolate Cake is my favorite. Hubby makes me one from scratch for my birthday every year using freshly-milled flour and a low-glycemic version of Coconut/Pecan Filling/Frosting using agave nectar or palm syrup and unsweetened coconut.

YUMMMM... -Grainlady

Here is a link that might be useful: Cook's Thesaurus: Chocolate

RE: Compare German Chocolate and other Chocolate for baking

Baker's "German" Chocolate is a sweetened chocolate that got it's name from Sam German who was an employee of Walter Baker & Company (now known as just Baker's, I think).

Nothing German about it. Nothing German about the cake either. I grew up with those cakes & always thought they were German until I was well into my 30s. Duh.


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