I am making this new gluten free brownie mix and am wondering if I can substitute the Baker's chocolate squares called for in the recipe, with 70% or higher cocoa bars that I keep on hand. Are there any characteristics that the Baker's chocolate has that a bar wouldn't or couldn't be worked around?
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Best Answer
I would say yes. However, depending on what kind of squares it calls for it may change the taste of the brownie or how rich the chocolate flavor is. 70% cocoa bars would be more similar to what Baker's Chocolate sells as Bittersweet (67% cacao) so if the recipe is calling for Unsweetened squares (100% cacao) then you'll have less chocolate flavor (and perhaps a slightly sweeter brownie). If the recipe is calling for Semi-Sweet squares (54% cacao) then you'll have more chocolate flavor (and perhaps a slightly less sweet brownie).