What can I substitute for dark chocolate?
Running low on dark chocolate? Here are the best verified substitutes, including how to adjust your measurements.
About dark chocolate
Dark chocolate is a confection made from cocoa solids, cocoa butter, and sugar, typically containing 50–85% cocoa with little to no added milk solids. It contributes a deep, complex, bittersweet flavour and rich colour to both baked goods and desserts. Its high cocoa butter content gives it smooth melting properties, making it essential for ganaches, mousses, tempering, and chocolate coatings.
Best substitute
cocoa powder plus butter or coconut oil
Combining unsweetened cocoa powder with fat closely replicates the cocoa solids and cocoa butter found in dark chocolate. Use Dutch-process cocoa for a smoother, less acidic result, and adjust sugar in the recipe to compensate for the missing sweetness.
For every 30g dark chocolate, use 3 tsp (9g) unsweetened cocoa powder + 1 tbsp (14g) butter or coconut oil, plus 1–2 tsp sugar
bakingsaucesbrowniescakesNot suitable for: temperingNot suitable for: chocolate coatingsNot suitable for: moulding
Alternative
semi-sweet chocolate chips
Semi-sweet chocolate chips (typically 45–60% cocoa) can substitute for dark chocolate in most recipes, though they are slightly sweeter and contain stabilisers that can affect melting smoothness. Reduce any added sugar in the recipe slightly to balance.
Use 1:1 by weight; reduce added sugar by 1–2 tsp per 100g used
bakingcookiesganachesaucestempering
What is dark chocolate called in other countries?
| Country | Name |
|---|---|
| Australia | dark chocolate |
| Canada | dark chocolate |
| New Zealand | dark chocolate |
| United Kingdom | plain chocolate |
| United States | bittersweet or semisweet chocolate |
Common names for dark chocolate
bittersweet chocolateplain chocolatesemisweet chocolatecooking chocolatecacao