# How many oz is 2 squares unsweetened chocolate?

2 squares of unsweetened chocolate is approximately 1 ounce (28 grams). Unsweetened baking chocolate typically comes in boxes containing eight 1-ounce squares. So two squares would be 1/4 of that box, or around 1 ounce. The exact weight can vary slightly depending on the brand. But in general, two squares of unsweetened chocolate weighs right around 1 ounce or 28 grams.

## Calculating Ounces in Unsweetened Chocolate Squares

Unsweetened baking chocolate, also called bitter or baking chocolate, is frequently called for in recipes that require chocolate for baking purposes but not for direct eating. It provides the pure chocolate flavor without any added sugar.

Unsweetened chocolate comes in bar form, scored into small, evenly sized squares that are easy to measure out. A full size chocolate bar contains 8 of these squares. And each square is approximately 1 ounce or 28 grams.

Here’s a quick rundown of how to calculate ounces from unsweetened chocolate squares:

 1 square = 1 ounce 2 squares = 2 ounces 4 squares = 4 ounces 8 squares (full bar) = 8 ounces

So when a recipe calls for 2 squares of unsweetened chocolate, you can expect that to weigh around 1 ounce total. This approximation may vary slightly between brands, but will be close enough for most baking purposes.

## Why Unsweetened Chocolate Comes in Squares

Unsweetened baking chocolate is produced in bar form and scored into 1-ounce squares to make it easy to portion out for recipes. This is convenient when baking since many recipes will call for chocolate by the ounce or in squares.

The squares allow bakers to precisely measure out just the amount of chocolate needed, without having to break up a bar or try to guess amounts. Having pre-determined squares helps ensure consistent results and prevents waste.

In fact, the distinct square shape and scoring pattern makes it easy to identify unsweetened baking chocolate and distinguish it from other chocolate products. You know as soon as you see those squares that it’s the unsweetened kind meant for baking.

The square sizes are also standardized so that 1 ounce squares from different brands are generally interchangeable. So you don’t have to worry if you substitute one brand for another in a recipe. The squares help simplify the process of measuring chocolate for both home bakers and food manufactures.

## Weight of 2 Squares Can Vary By Brand

While in general 2 squares of unsweetened chocolate weighs around 1 ounce, there can be slight variation depending on the exact brand and product.

For example, here are the weights for 2 squares from a few common supermarket brands:

 Baker’s Unsweetened Chocolate 1.0 ounce Hershey’s Unsweetened Baking Bar 1.0 ounce Nestle Baking Bar 1.05 ounces Valrhona Cacao Pate Extra 1.1 ounces Ghirardelli 100% Cacao Baking Bar 1.0 ounce

As you can see, weights range from 1.0 to 1.1 ounces for two squares, but are fairly consistent around 1 ounce. The minor variation won’t make a significant difference in most recipes.

However, for recipes where chocolate amounts are very precise or in large quantities, you may want to weigh your squares to determine their exact weight. Or adjust the number of squares slightly if changing between brands. But in general, 2 squares can be considered 1 ounce for baking purposes.

## Weight Equivalents for Unsweetened Chocolate

In addition to ounces, unsweetened chocolate weights can also be provided in grams.

Here are some common weight equivalents to know when working with unsweetened chocolate:

 1 square = 28 grams 2 squares = 55-60 grams 4 squares = 110-115 grams 8 squares (1 bar) = 220-225 grams

So if a recipe calls for 30 grams unsweetened chocolate, you would use approximately 1 square. For 60 grams, use 2 squares. The gram amounts may vary slightly but this chart provides a general guideline for conversion.

Knowing these common unsweetened chocolate equivalents can help when adapting international recipes or those using the metric system. With a little math, you can easily substitute the square or ounce amounts.

## When to Use Unsweetened Chocolate

Unsweetened chocolate is used primarily for baking purposes where the chocolate needs to be melted and incorporated into batter and doughs. Common recipes made with unsweetened chocolate include:

– Brownies
– Chocolate cake
– Cookies like chocolate crinkle and chocolate chip
– Fudge
– Chocolate frosting and ganache
– Chocolate mousse
– Mole sauce
– Biscotti and dipped biscotti
– Tiramisu

The intensity of the pure chocolate flavor pairs well with the added sugars and ingredients in these recipes. And the lack of cocoa butter makes unsweetened chocolate easy to melt smoothly.

You generally don’t eat unsweetened chocolate directly as the 100% cacao content gives it a very bitter, harsh taste. It’s meant to be baked into recipes to allow the other ingredients to balance the strong chocolate flavor.

So anytime a recipe calls for just “chocolate” for baking, you can safely assume it means unsweetened baking chocolate. It’s the go-to choice for chocolate in baked goods.

## Substituting Semisweet or Bittersweet Chocolate

In a pinch, you can substitute semisweet or bittersweet chocolate for unsweetened. The results won’t be quite the same but can work in some recipes.

When substituting, you’ll typically need to reduce the amount of sugar in the recipe slightly since semisweet and bittersweet chocolates contain some added sugar.

You may also need to adjust the liquid amounts in a recipe as semisweet and bittersweet chocolates contain more cocoa butter. Cocoa butter is a fat that can change the moisture balance in a recipe.

Here is a simple substitution ratio to try when replacing unsweetened chocolate with semisweet or bittersweet:

– 1 square (1 ounce) unsweetened chocolate = 3/4 ounce semisweet or bittersweet chocolate
– 2 tablespoons unsweetened cocoa powder = 1 ounce semisweet or bittersweet chocolate

The baked good may end up slightly sweeter and moister when using this substitution. So you’ll need to experiment to get the ratios just right. But in many recipes, it can work in a pinch.

Just keep in mind that swapping in milk chocolate is not recommended, as it contains milk solids and significantly more sugar than dark baking chocolates. Using milk chocolate is likely to throw off the texture, flavor, and chemistry of a recipe.

## Storing Unsweetened Chocolate

Like all chocolate products, unsweetened baking chocolate is sensitive to heat and humidity. For best quality and texture, it should be stored properly and used by the expiry date. Here are some storage tips:

– Keep unsweetened chocolate in a cool, dry place around 65°F. Avoid temperature extremes.

– Store in an airtight container to prevent moisture absorption. You can rewrap the original package in foil or plastic wrap if needed.

– Avoid exposure to light, which can cause chocolate discoloration. Store in a dark cupboard or drawer, not on the countertop.

– Refrigeration can cause unsweetened chocolate to sweat or develop grey patches called chocolate bloom. Only refrigerate in hot climates for a short term if needed.

– Freeze for longer term storage of 6-12 months. Let thaw overnight before using. May experience some bloom after thawing.

– Optimal shelf life is about 10-12 months when properly stored at cool room temperatures.

– Check for expiry dates and don’t use chocolate past its prime. Expired unsweetened chocolate may appear dried out, develop white spots, or not melt smoothly.

With proper storage methods, unsweetened chocolate can keep well in your pantry for when that baking itch strikes!

## Tips for Melting Unsweetened Chocolate

Unsweetened chocolate needs to be melted slowly and carefully to avoid scorching the chocolate or causing it to seize up. Here are some tips:

– Chop chocolate into small even pieces first to help it melt smoothly.

– Use a double boiler or create one by placing a heatproof bowl over a pot of barely simmering water.

– Alternatively, melt in the microwave in 15 second increments, stirring well after each interval.

– Heat gently, aiming for 115°F-120°F if using a chocolate thermometer. Don’t let the temperature exceed 130°F.

– Stir melted chocolate frequently to regulate the temperature.

– Always melt unsweetened chocolate gently and patiently. High heat can cause the proteins to bind together and turn thick and grainy.

– For thin sauces, stir in up to 1-2 tablespoons neutral oil or cocoa butter to help emulsify the chocolate.

– Let cool slightly before incorporating into a recipe to prevent cooking other ingredients.

With this careful melting method, unsweetened chocolate will become perfectly smooth and silky for baking. Just avoid high heat and impatience!

## Common Baking Chocolate Substitutions

In a pinch, know what chocolates and chocolate-like products can be substituted for unsweetened baking chocolate:

 3 tablespoons unsweetened cocoa powder + 1 tablespoon oil 1 ounce semisweet or bittersweet chocolate 3 ounces chocolate syrup 1-2 ounces dark chocolate-flavored compound coating

While these substitutions won’t replicate unsweetened chocolate exactly, they can work well enough in some baked goods recipes where chocolate is not the star ingredient.

Just avoid substituting milk chocolate or chocolate chips which have very different properties. And know that carob can mimic some chocolate flavor but gives a different end result.

When possible, using actual unsweetened chocolate is best for authentic chocolate taste and texture. But when you’re out, try one of these handy ingredient swaps.

## Common Questions

### Why is it called unsweetened chocolate if all chocolate starts unsweetened?

Unsweetened chocolate is made from 100% cacao beans and contains no added sugars. All chocolate begins as unsweetened, but most chocolate contains added sugar, milk, and other ingredients. The term “unsweetened chocolate” helps differentiate the pure chocolate product from other chocolate varieties.

### Is unsweetened chocolate the same as baking chocolate?

Yes, unsweetened chocolate and baking chocolate are names for the same product. It contains no sugar and is intended specifically for cooking and baking purposes.

### What exactly is unsweetened chocolate made of?

Unsweetened chocolate contains just two ingredients: cacao beans and a small amount of emulsifier like soy lecithin. Cacao beans provide the pure chocolate flavor and are ground into chocolate liquor, then molded into bars.

### Why is unsweetened chocolate used for baking?

The intense chocolate taste and ease of melting make unsweetened chocolate ideal for baking. It mixes into batters smoothly and allows other ingredients like sugar to balance the flavor. Eaten alone, the bitterness is overpowering.

### Can you replace unsweetened chocolate with cocoa powder?

In some recipes, cocoa powder can be substituted for unsweetened chocolate in a 1:3 ratio (1 tablespoon cocoa for 3 squares chocolate). But results may vary depending on the recipe.

## In Conclusion

Unsweetened chocolate, while bitter tasting on its own, provides the pure essence of chocolate flavor for all your baking needs. Keep a stock on hand for whenever that chocolate craving strikes!

Know that 2 squares, or about 1 ounce, is the typical amount used in recipes. And with proper storage methods and melting techniques, you can enjoy delicious unsweetened chocolate for all your cookies, cakes, and confections.