Unsweetened Chocolate?

Question

Ok, so silly me accidently bought unsweetened chocolate when I really needed the sweetened kind. So what should I do? When I'm in the process of melting it should I pour some sugar in it?

Answer 1

You should use a combination of milk and sugar that has been heated in order to make sure the sugar doesn't crystalize. Add a little bit of fresh squeezed orange juice to bring out the flavor of the chocolate.

Answer 2

Unsweetened is ideal for baking, because you can make stuff more chocolatey without making it too sweet... simply add sugar to taste and perhaps a dash of vanilla extract (and of course salt! always add salt to chocolate) to balance out the flavor depending on the chocolate you bought (not all unsweetened chocolates are created equal.)

Also, the previous post about chocolate blooming from heat issues is incorrect, blooming happens when chocolate is not tempered correctly.

The point about bars being better for melting is also baseless... chocolate of the same type (same classification/same brand) is equal regadless of the form it comes in. Chips can even be superior as the key to melting it small, evenly sized peices, which promote even heating.

Answer 3

Chocolate is made from tropical cacao beans, which are transformed by machines and an inveterate spelling error into a bitter, brown paste of cocoa butter and cocoa solids. When this unsweetened chocolate is combined with sugar, vanilla, and other ingredients, the result, of course, is heavenly.

Chocolate's notoriously hard to work with. If you don't store it properly (preferably at 65° or so), the cocoa butter can separate slightly from the solids, causing the chocolate to "bloom." This leaves a telltale gray residue on the surface and impairs the taste and texture slightly. Chocolate will scorch if you melt it at too high a temperature, or "seize" and become thick and grainy if you add even a drop of cold liquid to it as it's melting. You can prevent it from seizing by adding hot liquids (like cream) to chopped chocolate in order to melt it, or by making sure that anything you're dipping into the melted chocolate (like a strawberry or whisk) is perfectly dry. If your chocolate has seized, you can still use it in any recipe that calls for chocolate to be blended with a liquid. Just add the liquid to the chocolate and melt it again.

If you plan to melt chocolate, it's best to buy it in bars. Chips contain less cocoa butter so that they can better hold their shape in cookies, but this makes them harder to melt and less tasty. It's easiest to melt chocolate in a microwave oven. Just break the chocolate into small pieces, heat it for 30 seconds at 50% power, stir, then repeat a few times. Take it out of the microwave when the chocolate is almost completely melted, then continue stirring until the melting is complete. If you don't have a microwave, use a double boiler.

Answer 4

Just go buy the sweetened kind (usually bittersweet or semisweet for cooking). It is worth the trip. Mixing unsweetened chocolate with sugar or anything else will likely produce undesireable results.

Answer 5

1 ounce semi-sweet chocolate is equivalent to 1 ounce unsweetened chocolate PLUS 1 Tbsp sugar. Add it in

Answer 6

you usually add sugar to the recipe that you are making so you dont really need to add sugar when you are melting the unsweetened chocolate

Answer 7

it will be the best if you just add a sweet chocolate,
but if you like to fix it you can read more in this link

Answer 8

buy some sweeten condensed milk and mix it together.

Answer 9

return it!