Can anyone tell me why chocolate conversion charts online are calling for more sugar in semi sweet than german sweet chocolate? They all say 3tblsp unsweetened cocoa powder and 3tblsp sugar for semi sweet, and 3tblsp unsweetened cocoa powder and 4tsp sugar for german sweet? I'm really confused I thought german is supposed to be sweeter?
Why Does German Sweet Chocolate Need Less Sugar than Semi-Sweet?
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