Sweetened Chocolate: If you only have sweetened chocolate on hand, you can still use it as a substitute for unsweetened chocolate, but you will need to adjust the sugar in your recipe. For every ounce (28 grams) of unsweetened chocolate, use 1 ounce (28 grams) of sweetened chocolate and reduce the sugar in the recipe by one tablespoon. The bold and fruity notes of the Guittard Minuit 100% Cacao pairs perfectly with the cinnamon and cherry that have been added to this classic dessert, to give it a unique and modern twist. From sourcing the best ingredients to carefully crafting each piece of chocolate, every step of the process is meticulously managed to ensure the highest quality. Rostami, A., et al. (2015). High-cocoa polyphenol-rich chocolate improves blood pressure in patients with diabetes and hypertension. Dark chocolate contains compounds with anti-inflammatory properties that may help reduce inflammation in the body.

Add the powdered sweetener of your choice (sifting it in to avoid grittiness), and mix once more until smooth and combined. Turn off the heat and remove the bowl from the pan. At Hotel Chocolat, our motto is ‘less sugar, more cocoa’, so we have loads of low sugar options you can use as baking chocolate substitutes.

Vegan dessert recipes using vegan chocolate chips 

The beauty of chocolate is that it makes almost everything taste better, even if it’s sugar free chocolate! In this sorbet, the Guittard Minuit 100% Cacao offers the refreshing, clean taste of chocolate without the interruption of any dairy. Leave to cool for a few minutes, not too much, or else the chocolate will begin to solidify – just enough to cool down slightly. Give one final stir. (Optional) Step 3: Grind The Chocolate Remember to adjust your recipe as needed when using a substitute, as the sweetness and flavour intensity may vary. It’s more a matter of what cocoa doesn’t have. The best cocoa powder has a little less than half the fat of unsweetened chocolate; as such, it is dry and light with a very concentrated flavor, so a little goes a long way. This makes cocoa powder quite versatile.

Now, pour the melted chocolate into a pastry bag fitted with a small round tip. Pipe tiny portions of the chocolate into a chocolate chip shape onto a plate or tray lined with parchment paper. Let the chocolate chips cool to room temperature, before peeling off the parchment paper and using as you would traditional chocolate chips! The offset spatula on the top was dipped into chocolate that was melted and cooled; it’s dull and not properly tempered. The spatula on the bottom was dipped into tempered chocolate, so it remains shiny even once cool. Once melted, should you temper your chocolate? It is made purely from cacao solids and cocoa butter, without any added sugar, resulting in a chocolate with a robust and intense cacao flavour. Bring the heavy cream to a simmer, add the Guittard minuit 100% cacao and whisk until smooth. Gradually add the other 2 milks to the chocolate mixture.

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Optional) Sweetener– Use your favorite powdered sugar/sugar-free sweetener: coconut sugar, cane sugar, monk fruit powder, erythritol, etc. AVOID liquid sweetener, though, like maple, as they can cause the chocolate to seize. If you only have granulated sugar, you can make your own powdered sugar. The addition of dried cherry in the nougat pairs well with the premium blend of the Guittard Minuit 100% Cacao. Unsweetened chocolate is often used in baking because you only need a small amount of it to achieve a rich cocoa taste. Plus, it can come in handy for cakes and bakes that already require lots of sugar as an ingredient. Opting for unsweetened is a handy way to ensure you’re not adding more sugar than necessary.