Semisweet Choc Vs Chips Question

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Discussion Overview

This thread discusses the use of semi-sweet chocolate squares versus chocolate chips in a Turtle Fudge Skillet Cake recipe. Participants share their experiences and preferences regarding the substitution and preparation methods.

Discussion Character

  • Anecdotal

Main Points Raised

  • One participant mentions they are making the Turtle Fudge Skillet Cake for the first time and inquires about substituting chocolate chips for chocolate squares.
  • Another participant shares that as long as the recipe does not specify semi-sweet baking chocolate, using chips instead of squares should be fine.
  • A different participant expresses confidence in having made the same substitution successfully in the past.
  • One participant frequently uses chocolate chips for this recipe and notes that many hosts opt for chips they already have on hand.
  • Another participant states that they typically use about a cup of chocolate chips to achieve a more impressive presentation and discusses the impact of different types of caramel on the recipe.
  • One participant confirms they will use chocolate chips next time and appreciates the suggestion of using a squeezy bottle for caramel, sharing their positive experience with the cake.

Areas of Agreement / Disagreement

Participants generally agree that chocolate chips can be used as a substitute for chocolate squares, with several sharing positive experiences regarding this substitution. No clear consensus emerges on the exact amount of chocolate to use.

Contextual Notes

Participants are sharing personal experiences related to a specific recipe, focusing on ease of preparation and presentation at cooking shows.

Who May Find This Useful

Consultants looking for insights on recipe adaptations and presentation techniques for cooking demonstrations may find this discussion helpful.

kam
kam
Staff member
Messages
3,655
OK, all you cooks out there...

I am making the Turtle Fudge Skillet Cake tonight to "test" it. (BTW this will me my very first skillet cake - I have been dying to try one but no hosts have chosen one - so I am "forced" to make it for us at home!:) )

My question has to do with the chocolate melted with the caramel.

The recipe calls for 4 1-oz squares of semi-sweet chocolate. Can 4 oz of semi-sweet choc chips be used instead? Or are these different?

Just thinking that the chips would be so much easier to deal with instead of the squares of chocolate. I was not very graceful chopping the chocolate and wouldn't want to do it at a show.

Thanks!
 
As long as the recipe doesn't say semi-sweet BAKING chocolate, you should be fine substituting the chips for the squares.

Have fun, and let us know how it turns out! :)
 
I am pretty sure that I have made the same substitution...it turned out fine!!

Hope you like it!
 
I almost always use chips for this recipe - I tell my host that chips are fine, or they can also buy a Ghiradelli Bar - most just use the chips they already have on hand.

I also usually make extra (like 50% more) of this, because I like it running down the sides of the cake.....:chef: YUM!
 
YES! I make this all the time at shows, but I find that if I use the amount of chocolate called for it's never enough to impressively spread over the edges of the cake like the picture shows. Use about a cup of chocolate chips.

I ALSO found that the type of caramel makes a difference - the type in the squeezy bottle is looser than the type in the glass jar - and there's more of it. So it's easier to spread. I have my hosts get the 20 oz squeezy bottle of caramel - I melt about 8-12 oz of it with the chocolate, and then spread. Then I use most of the rest of the bottle of caramel for the drizzling over the top. Everyone LOVES this cake, and it's a pretty quick demo!

Hope that helps!

=) Jen
 
  • Thread starter
  • #6
Thanks! I will definitely use semi-sweet choc chips next time. That is also a good idea about the squeezy bottle of caramel. DH wanted caramel drizzled over his and it was a little messy trying to drizzle nicely out of the jar.

Oh, and BTW: the cake turned out wonderful!! It was VERY good. And very easy. I can see that this would be good to do at a show - as an extra recipe. Easy to make and stick in oven before guests arrive and simple enough to micro the chips and caramel while guests are there. Oh, and I used my new green nylon knife to cut the cake and it worked nicely. I have never had a "plastic" knife as such and am trying to use it for things and I have found it really does work!
 

Frequently Asked Questions

What is the difference between semisweet chocolate and chocolate chips?

Semisweet chocolate is a type of chocolate that contains a higher percentage of cocoa solids and sugar, making it rich and slightly sweet. Chocolate chips, on the other hand, are specifically formulated to hold their shape when baked, often containing stabilizers that make them less sweet than semisweet chocolate bars.

Can I substitute semisweet chocolate for chocolate chips in a recipe?

Yes, you can substitute semisweet chocolate for chocolate chips in most recipes. However, keep in mind that chocolate chips are designed to maintain their shape, so if you use a chocolate bar, the texture of your final product may be slightly different.

Are semisweet chocolate chips the same as semisweet chocolate?

While semisweet chocolate chips and semisweet chocolate are similar in flavor, they are not exactly the same. Semisweet chocolate chips have added stabilizers to help them retain their shape during baking, while semisweet chocolate bars do not contain these additives and may melt more easily.

How do I melt semisweet chocolate for recipes?

To melt semisweet chocolate, you can use a double boiler or microwave. If using a microwave, heat in short bursts of 15-30 seconds, stirring in between, until fully melted. Be careful not to overheat, as chocolate can seize up if it gets too hot.

Can I use dark chocolate instead of semisweet chocolate in recipes?

Yes, you can use dark chocolate instead of semisweet chocolate, but keep in mind that dark chocolate has a higher cocoa content and is less sweet. This may alter the flavor and sweetness of your final dish, so you might want to adjust the sugar content in the recipe accordingly.

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