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 can be mixed with milk once tempered to create a less intense chocolate. You will have to sweeten the chocolate to taste, since it is unsweetened.
Yes, but the tatse will be a bit different.
It depends on what you are baking, but for most recipes, like cookies for example, you can definitely substitute milk chocolate.
Yes it is okay
Yes
no
Chocolate Brownie. You spelled it correctly.
dark with milk i think
There is pure, unsweetened, sweet, milk, white, bloom, dark, and raw chocolate.
While substituting chocolates can usually be done easily it usually by substituting an unsweetened type chocolate for a sweetened chocolate and adding sugar to make up for the sweetness. If you want to substitute in a sweetened chocolate for an unsweetened you will run into the problem of the extra sweetness.
Soy milk can be used instead of milk when baking, but one has to make some adjustments. Regular milk has natural salt; not plain soy milk : minor adjustments may be needed. Then, there are flavored soy milk (e.g. vanilla soy milk).
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.
No it will taste really bad
That is usually done by adding sugar, milk, eggs, and other sweetners.
I've heard add sweetened condensed milk... Never tried but makes sense.
One ounce of unsweetened baking chocolate contains 140 calories. One ounce of milk chocolate contains 150 calories.
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.