Chocolate crinkle american recipe calls for unsweetened baking chocolate but can't find any in australia. Is "cooking chocolate" which looks like milk chocolate make much difference? Should I use dark chocolate or just cut the 2 cups of granulated sugar also required in the recipe?:rolleyes:

Would like to stick to a chocolate bar and not use cocoa powder as replacement.:D

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Originally Posted by thesa

chocolate crinkle american recipe calls for unsweetened baking chocolate but can't find any in australia. is "cooking chocolate" which looks like milk chocolate make much difference? should i use dark chocolate or just cut the 2 cups of granulated sugar also required in the recipe?:rolleyes:

would like to stick to a chocolate bar and not use cocoa powder as replacement.:D

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Well, "cooking chocolate" is sometimes referred to as unsweetened chocolate. But if it does not say that it is unsweetened on the package then it probably is not. Yes it looks just like the real stuff, but you can tell whether the sugar is there by tasting it. If it doesn't taste right, it's probably unsweetened. If that is the case just follow your recipe.

If it turns out to be sweetened, cut back on the sugar about a 1/2 to 3/4 of a cup... do not eliminate the whole 2 cups of granulated sugar...

After trying it, if you find that it is too sweet, you will know next time exactly how much sugar to eliminate.

Good luck.

Oh you're welcome.

I hope it worked out for you.