It is not just "sweetness" that changes unsweetened chocolate to Milk Chocolate, it is the percentage of cocoa solids in the chocolate. The percentage of cocoa solids cannot be removed from the chocolate, so to change it to milk chocolate you need to recalibrate the proportions of the other ingredients. So to change it to milk chocolate, you would have to melt it and add cocoa butter, sugar, milk powder and soy lecithin. This readjusts the proportions in the chocolate to achieve a lower percentage of cocoa solids, creating milk chocolate.
You can either split the recipe 1/2 and 1/2 (baker's chocolate and semi-sweet or milk chocolate), or you can add some sugar, brown sugar, or cream.
1. Melt it
2. Add suger.
3. Put it in the freezer
Yes.
Add sugar
I wouldn't I would buy a sweetened bar.
I've heard add sweetened condensed milk... Never tried but makes sense.
Three tablespoons of cocoa and one tablespoon of shortening is equal to one square of unsweetened chocolate. If your recipe calls for unsweetened chocolate it should work. If it calls for semi sweet or milk chocolate, you would not be able to add enough sugar to sweeten unsweetened chocolate. The end product would be too bitter.
Yes. Most packages of cocoa will list the correct amounts of cocoa powder and butter to use for a specific amount of unsweetened chocolate. For most brands of cocoa, three tablespoons cocoa powder plus one tablespoon butter = one ounce unsweetened chocolate.
unsweetened chocolate is chocolate that doesn't have any suger.
It is difficult to actually change the type of chocolate it is. Instead, you can add some cream and a little sugar to lighten and sweeten the taste up.
regular chocolate.
Semisweet chocolate has sugar in, unsweetened has no sugar.
Yes, baker's chocolate and unsweetened chocolate are the same.
no
Most grocers carry unsweetened chocolate in the baking needs area. Baker's is a popular brand in the US.
Baker's chocolate is a variety of unsweetened chocolate used mostly for cooking.