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5 Substitutes For German Chocolate In Baking

Chocolate cake next to chocolate

German’s sweet chocolate is a brand of dark, baking chocolate. Its smooth and mild qualities make it excellent for grating or melting into baked goods, especially German chocolate cake.

If a recipe calls for this ingredient and you don’t have any then check out our substitutes for German chocolate. They are easy to find in most grocery stores and will work just as well as the original ingredient.

What can I use as a German chocolate substitute?

To replace German sweet chocolate in your next recipe then use an equal amount of bittersweet chocolate. Add a teaspoon of sugar for every ounce of chocolate you use in the recipe. Other good replacements are semisweet chocolate, raw chocolate, unsweetened cacao powder, or carob powder.

German's Chocolate Substitutes

1. Bittersweet chocolate

Bittersweet chocolate is a type of chocolate that has an excellent balance of flavor intensity and sweetness. Any recipe that calls for German sweet chocolate can be replaced with an equal quantity of bittersweet.

Although it isn’t essential, you can add a teaspoon of sugar to help mimic the original ingredient.   

2. Semi-sweet chocolate

If you’re looking for a comfortable mid-point between bittersweet and German sweet chocolate then semi-sweet should be your go-to option.

You’ll find that semi-sweet has a stronger chocolatey flavor and less sweetness than German baking choc. But the difference is minimal, and you can use them in equal ratios in recipes.

3. Unsweetened Cocoa Powder

If you’ve got no chocolate in the pantry then cocoa powder will work in a pinch. Combine the powder with a tablespoon of sugar and a knob of butter. Keep in mind this option is only suitable for baked goods and not candy making.

4. Raw chocolate

Raw chocolate is intensely bitter – it has 100% cocoa mass with no sugar added. Everyone has different taste preferences and this ingredient can have too much flavor for some people. We suggest adding a tablespoon of granulated sugar for every ounce of chocolate used in baking recipes. 

5. Carob Powder

Carob powder is the perfect substitute for German’s sweet baking chocolate if you’re allergic to dairy. This replacement ingredient is already quite sweet so you may not need to add extra sugar. In baking, we suggest adding a tablespoon of butter or shortening to increase the fat in the recipe.

Carob powder is best suited to baking recipes, but you can use it for confectionery if needed.

Need some ideas for using all that chocolate?

Uses for German sweet chocolate in cooking

German baking chocolate is sold in bars that are perfect for a range of sweet dishes. Its mild chocolate flavor and enhanced sweetness are ideal for chocolate cakes, pies, cupcakes, and cookies.

You’ll want to add a liberal shake of cacao powder if you use German chocolate in sauces and frosting as it doesn’t have a strong enough flavor punch.

Frequently asked questions

Why is it called German chocolate?

German’s chocolate (aka German chocolate) is named after its inventor, Sam German, who created the confectionery bar in 1852. 

What percent of Chocolate is German Chocolate?

German chocolate contains 48% cacao and 14% sugar which results in sweet, mild-tasting chocolate.  

Where can I buy German’s chocolate?

You can find German’s chocolate at Walmart, Target, and many other retail outlets. It is also available from online retailers. 

Fast facts about German’s chocolate

  • The ingredients used to make a bar of this confectionery include sugar, chocolate liquor, cocoa butter, cocoa butter, flavoring, and soy lecithin.
  • The chocolate does not come from Germany, instead, it is the surname of the brand’s inventor, Samuel German.
  • Its most popular use is in baking and it makes a delicious addition to German chocolate cake.
  • Each bar is 4 ounces (113g) and is easy to break into one-ounce pieces, handy for baking recipes.
  • Baker’s have been manufacturing this chocolate since 1780. The brand is now owned by Kraft Heinz. They have a wide range of baking products including white, raw, and milk chocolate.

Summing up

German’s chocolate is one of America’s favorite chocolate brands for baking cakes. It’s also delicious melted with butter or vegetable oil to make frosting for cake decorating.

If you don’t have any then search for bittersweet or semisweet chocolate and try combining it with one or two teaspoons of sugar. These substitutes will offer a similar flavor and your baking should be a success.