Unsweetened baking chocolate substitutes

← Unsweetened baking chocolate converter

• 1 oz unsweetened baking chocolate = 3 tbsp cocoa powder + 1 tbsp butter^A (King Arthur Baking)
  The classic baker's substitution. Use unsalted butter; sift the cocoa to avoid lumps, then stir it into the melted butter. Works wherever the chocolate is being melted into a batter — brownies, cakes, ganaches, frostings.

  ← Cocoa powder converter

  ← Butter converter

• 1 oz unsweetened baking chocolate = 3 tbsp cocoa powder + 1 tbsp vegetable oil (America's Test Kitchen)
  Dairy-free version of the same swap. Any neutral oil works (canola, sunflower, light olive); the texture is slightly different from the butter version but holds up well in most baked goods.

  ← Cocoa powder converter

  ← Vegetable oil converter

• 1 oz unsweetened baking chocolate = 1 oz semisweet chocolate − 1 tbsp sugar from the recipe (King Arthur Baking)
  Semisweet contains added sugar, so subtract about 1 tbsp from the recipe's other sugar per ounce of chocolate. Use only when the chocolate is being melted into the batter, not when chunks need to stay distinct.