How to Add Sweetener to Melting Chocolate

Sweeten melting chocolate to perfection.

There are a variety of reasons that sweetener is added to melting chocolate. Some fudge recipes, for example, call for adding sweetener after melting the chocolate. Diabetics often add alternative sweeteners to unsweetened chocolate to make healthier chocolate desserts. Sometimes someone is just plain out of sweetened chocolate. Accurate melting techniques, tools and measurements will ensure chocolate that is not burnt or over or under-sweetened.

Things You'll Need

• 2 pots
• Measuring cups

Instructions

1. Fill a pot halfway with water. Set a pot 2 to 3 inches smaller in diameter than the water pot inside to create a double boiler.

2. Place the chocolate in the smaller pot and bring the water to a simmer. Stir chocolate regularly as it starts to melt.

3. Add the amount of sweetener indicated in the recipe directions. If using an alternative sweetener, consult baking guides for measurement equivalencies. For example, 1 tsp. of liquid stevia is equivalent to 1 cup of sugar. When sweetening unsweetened chocolate for general purposes, use 6 tbsp. of sugar for each ounce of chocolate.

4. Add additional ingredients as needed for the recipe, such as butter, vanilla, orange zest or cinnamon.

5. Remove the chocolate the heat, as soon as it is completely melted and the additional ingredients are thoroughly integrated. Make sure any granulated, alternative sweeteners are sufficiently dissolved. Stevia, for example, takes longer to dissolve than sugar.

References

• Baking 911: Prepare a Waterbath (Bain-Marie) & Double Boiler
• Pastry Wiz: Chocolate
• Stevia: Stevia - Sugar Substitute Chart

Resources

• Diabetic Gourmet Magazine: Chocolate Desserts