Best Chocolate Substitutes: A Comprehensive Guide

When a chocolate craving strikes, it can be a real dilemma if your pantry is devoid of cocoa powder, chocolate chips, or chocolate bars. Fear not, as we have compiled a list of chocolate substitutes for all your chocolate recipe needs. These alternatives will help you dodge a trip to the store or save money on a special grocery delivery, ensuring you can satisfy your craving in mere minutes.

Substitutes for Unsweetened Chocolate

These substitutes should work in most recipes that call for unsweetened chocolate, but for super chocolatey treats, it's recommended to replace no more than half with the cocoa powder mixture, as these substitutes can affect the texture.

Chocolate replacement for 1 ounce unsweetened chocolate:

- 3 tablespoons cocoa powder + 1 tablespoon vegetable oil or melted shortening - 1.5 ounces bittersweet or semisweet chocolate (you may want to omit 1 tablespoon of sugar from the rest of the recipe)

Substitutes for Semisweet or Milk Chocolate

Both semisweet and milk chocolate consist of chocolate plus sugar, vanilla, and emulsifiers to keep them in bar or block form. Any solid chocolate (bittersweet, semisweet, or milk) can generally be swapped in and out in equal quantities, though a slight difference in flavor may be noticeable.

Chocolate replacement for 1 ounce bittersweet chocolate, semisweet chocolate, or milk chocolate:

- 3/4 ounce unsweetened chocolate + 2 teaspoons sugar - 3 tablespoons chocolate chips - 3 tablespoons unsweetened or Dutch-process cocoa powder + 3 tablespoons sugar + 1 tablespoon melted butter or shortening

Substitutes for Chocolate Chips

Chocolate chips include stabilizers to help them maintain their shape at high temperatures, making them ideal for cookies, cakes, brownies, and other desserts. However, they may not be the best choice for smooth chocolate sauces, custards, or puddings. When substituting chocolate chips, keep in mind that they may melt more into the final product if it's heated.

Chocolate replacement for 1 ounce chocolate chips:

- 1 ounce chopped sweet baking chocolate, dark chocolate, or milk chocolate - 1 ounce chopped unsweetened chocolate + 1 tablespoon sugar

Mexican Chocolate Substitutes

If you don't have a block of Mexican chocolate, it's easy to mix up an alternative from other baking staples, especially popular in mole sauces and some spiced desserts.

Chocolate replacement for 1 ounce Mexican chocolate:

- 1 ounce semisweet chocolate or cocoa powder + 1/2 teaspoon ground cinnamon + 1 drop almond extract

White Chocolate Substitutes

White chocolate can be replaced with other shapes and sizes of white chocolate, as little else can act as an effective substitute.

Chocolate replacement for 1 ounce white chocolate:

- 1 ounce white chocolate chips - 1 ounce milk chocolate, chopped or chips (note that the flavor will change substantially, but still be delicious)

Chocolate Substitutes for Cocoa or Dutch-Process Cocoa

Hot cocoa mix is different from cocoa powder, so it's best to save that for your mug. Standard cocoa is ground unsweetened chocolate in a powdered form, with most of the cocoa butter removed, while Dutch-process cocoa is treated with an alkalizing agent, making it less acidic, smoother, and darker in hue. For a recipe that calls for 3 tablespoons or less of either type of cocoa powder, they can be used interchangeably. Otherwise, refer to the chocolate substitute ideas below.

Chocolate replacement for 1 ounce cocoa powder:

- 1 ounce Dutch-process cocoa powder. If the recipe calls for baking soda, replace that with twice as much baking powder to make up for the loss of acidity. If the recipe already calls for both soda and powder, no need to make any alterations. - 3 tablespoons carob powder

Chocolate replacement for 1 ounce Dutch-process cocoa powder:

- 1 ounce regular cocoa powder. If the recipe calls for baking powder, replace that with half as much baking soda to neutralize the acidity of your standard cocoa powder. If the recipe already calls for both soda and powder, no need to make any alterations. - 3 tablespoons carob powder

The One Chocolate Replacement to Avoid

Do not substitute chocolate syrup for melted chocolate in any recipe. The consistency is different, and the results will be less than optimal. Your best bet for a substitute for melted chocolate is to melt down chips or chopped pieces of any similar chocolate style. Learn the best way to melt chocolate and try a homemade chocolate sauce recipe that tops anything you can buy in a squeeze bottle.

Health-Conscious Substitutes for Chocolate

Our Test Kitchen suggests using fewer mini chocolate chips in any recipe that calls for standard-size chocolate chips or chocolate chunks mixed into the batter, such as a cake or cookie. As a substitute for chocolate chips, mini chocolate chips go further so it doesn't seem as though there are fewer of them.

Chocolate is high in heart-healthy antioxidants, specifically a type of antioxidants called flavonoids. Flavonoids are plant-based compounds that are found in various foods, including cocoa beans used to make chocolate. Chocolate, particularly dark chocolate, has been shown to contain high levels of flavonoids, which have been linked to numerous health benefits, including preventing cardiovascular disease, diabetes, cancer, and cognitive diseases like Alzheimer's and dementia.

Chocolate replacement for 1 ounce unsweetened baking chocolate:

- 3 tablespoons natural, unsweetened cocoa powder or carob powder + 1 tablespoon vegetable oil, canola oil, or butter

Next time you're in a pinch, use one of these substitutions to ensure the dessert course can still be part of the menu.