Chocolate Substitution Chart (2023)

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Need a quick substitution for chocolate?

Here are some chocolate substitutions, but remember not always do they work as well as the original recipe ingredient

Chocolate, Bittersweet:

(1-ounce) square semi-sweet baking chocolate for 1 (1-ounce) square bittersweet baking chocolate.

Bittersweet and semisweet chocolate may be used interchangeably in recipes, but there may be slight differences in flavor and texture.

Chocolate, Semi-Sweet:

3 tablespoons chocolate chips for every 1-ounce semi-sweet baking chocolate.

1-ounce bittersweet baking chocolate for every 1-ounce semi-sweet bittersweet baking chocolate.

1-ounce unsweetened baking chocolate and 1 tablespoon granulated sugar for every 1-ounce semi-sweet baking chocolate.

3 tablespoons unsweetened cocoa powder, 3 tablespoons sugar and 1 tablespoon butter, margarine or shortening for every 1 ounces of semi-sweet baking chocolate.

Chocolate Chips, Semi-Sweet:

1 ouncesemi-sweet baking chocolate for every 1 ounce of semi-sweet chocolate chips.

1-ouncesweet baking chocolate for every 1-ounce chocolate chips.

1-ounceunsweetened chocolate plus 1 tablespoons sugar for every 1-ounce chocolate chips

Chocolate, Sweet Baking (German):

3 tablespoons unsweetened cocoa powder, 4 teaspoons sugar, and 1 tablespoon butter, shortening or vegetable oil for every 1-ounce German’s sweet baking chocolate.

1 ounce dark sweet chocolate for every 1 ounce German’s sweet baking chocolate.

Chocolate, Unsweetened:

3 level tablespoons unsweetened cocoa and 1 tablespoon butter, margarine or shortening for every 1-ounce unsweetened baking chocolate.

3 level tablespoons Dutch-process cocoa plus 1 tablespoon shortening, butter, or oil for every 1-ounce unsweetened baking chocolate.

3 ouncessemi-sweetchocolate chips or morsels – plus cut sugar by 1/4 cup and shortening by 1 tablespoon in your recipe.

Chocolate, White:

Substitute 1-ounce milk chocolate or white chocolate chips for every 1-ounce white chocolate. (Color and flavor will vary.)

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Cocoa, Unsweetened:

Substitute equal amounts of Dutch-processed cocoa for unsweetened cocoa. Leave out any baking soda called for in the recipe.

3 tablespoon carob powder plus 2 tablespoons water for every 1-ounce unsweetened cocoa.

Do not substitute instant cocoa mix for unsweetened cocoa in any recipe.

1 1/2 ounces bittersweet or semisweet chocolate, then remove 1 tablespoon sugar from the recipe.

Dutch-Process Cocoa:

3 tablespoons unsweetened cocoa powder plus a pinch (1/8 teaspoon) baking soda for every 1-ounce Dutch-Process Cocoa.

1 ounce unsweetened chocolate plus 1/8 teaspoon baking soda (reduce fat in recipe by 1 tablespoon).

3 tablespoons carob powder for every 1-ounce Dutch Process Cocoa.

Mexican Chocolate:

1 ounce semi-sweet chocolate and 1/2 teaspoon ground Mexican cinnamon for every 1-ounce Mexican Chocolate.

In mole sauces, substitute 1 tablespoon cocoa powder for every ounce of Mexican chocolate called for in the recipe.

Milk Chocolate:

Substitute equal amounts of sweet chocolate OR semi-sweet chocolate for milk chocolate.

Do not substitute chocolate syrup for melted chocolate in any recipe.

More interesting and education chocolate articles to help you use chocolate in your baking:

Chocolate Glossary – Types of Chocolate
All chocolate is not created equal. When shopping for your chocolate look at the label to find the percent of cocoa butter contained in the bar. The cocoa butter is where all the flavor and texture is. The higher the percent, the better the chocolate.

Dark ChocolateDark Chocolate is Healthy Chocolate
It’s The Best Medical News In Ages!Studies in prestigious scientific journals say dark chocolate is healthy chocolate

Learn about theHistory of Hot Chocolate– There is a difference between hot cocoa and hot chocolate. The terms are often used interchangeably, but technically they are as different as white chocolate and bittersweet chocolate.

Hot Chocolate Recipes– These delicious and easy-to-make hot chocolate drinks are a must to serve your family and friends.

Chocolate Recipes– Lots of candy, cookies, cakes, pudding and more chocolate recipes.

How To Melt and Temper Chocolate
Melting chocolate is not the same as Tempering Chocolate. It is not necessary to temper chocolate when it is used as an ingredient in a recipe. Tempering is necessary if the melted chocolate is to be used in a baked items or in a candy center that contain other ingredients.

Learn about the history ofMilk Chocolate– The development of milk chocolate by Daniel Peter changed the flavor of chocolate around the world. In 1887, Daniel Peter adopted the original formula for what was to become the first successful milk chocolate in the entire world.

Chocolate Clay Roses
These delightful chocolate roses can be used as edible decorations for a cake or to create a basket of blooms. So easy to make that even children enjoy making them.

Dutch-Process Cocoa vs. Unsweetened Cocoa
Learn about the differences between different types of cocoa

Related Recipes

Categories:

Chocolate Cooking Lessons - Cooking 101

Comments and Reviews

22 Responses to “Chocolate Substitution Chart”

  1. PAMELA JOY

    I noticed something peculiar in the substitutions listed for semi-sweet and sweet chocolate, and wondered if there was a typo. According to the formulas above:
    To replace 1 oz. of semi-sweet chocolate, you should use 3 tablespoons—the equivalent of 9 teaspoons—of sugar to 3 tablespoons of cocoa powder. (That looks right to me; the 1:1 ratio of unsweetened chocolate or cocoa to sugar seems consistent with the other semi-sweet formulas.)
    But to replace 1 oz. of sweet (German) baking chocolate, you add a mere 4 teaspoons of sugar to 3 tablespoons of cocoa powder. I’m guessing that you’d actually need to add 4 tablespoons—not 4 teaspoons—of sugar to approximate sweet baking chocolate. -pj

    Reply

    • Linda Stradley

      Your chocolate substitution questions prompted me to do some additional research on chocolate substitutions in case I made a mistake on the article. I could find nothing to dispute what I had written on semi-sweet chocolate. If you have some information to share with me, I would definitely welcome it. Unfortunately, I do make mistakes once in a while! Also German baking chocolate is sweeter than semi-sweet chocolate (that’s why less sugar). – Linda Stradley

      Reply

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  2. Kate

    Hi, I’m not sure this makes sense under “Chocolate, unsweetened”: “1/2 cup (3 ounces) unsweetened chocolate chips or morsels – plus cut sugar by 1/4 cup and shortening by 1 tablespoon in your recipe.” Shouldn’t this be instructing us to use 3 oz. semi-sweet chocolate (plus cutting the sugar and shortening), rather than unsweetened? Thanks!

    Reply

    • Linda Stradley

      You are absolutely right! Thank you for making me aware of my error. I made the change on the Chocolate Subsitution Chart.

      Reply

  3. Lauri McClure

    I agree with the other posters about the German sweet chocolate. I found another substitution which said you can use semi-sweet 1 oz and 1/2 tablespoon of sugar for 1 oz German sweet chocolate. I would say that would make it 3 1/2 tablespoons of sugar to 3 tablespoons of cocoa and 1 tablespoon of butter.

    Reply

  4. Kathy

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    I need to know how much semi sweet chocolate squares are equal to 1/2 cup cocoa

    Reply

    • robyn

      Kathy, did you ever get a reply? I need to know also!

      Reply

      • Whats Cooking America

        1 1/2 ounces bittersweet or semisweet chocolate – (remove 1 tablespoon sugar from the recipe)

        Reply

      • Toni Buys

        My mom’s recipe for fudge (not the one with condensed milk) said 2 squares of unsweetened chocolate and for years I bought Hersheys unsweetened chocolate and used the 2 squares. They stopped making that and Baker’s has the squares but it takes 4 squares of Baker’s chocolate for 1 ounce so I had to use 8 squares for 2 oz. which is what I finally figured out was the correct amount (2 oz). The recipe said you could also use 1/2 cup unsweetened cocoa but increase butter from 2 tab to 3. My favorite fudge recipe.

        Reply

  5. Denise

    I need a less expensive option to Hershey’s Special Dark chocolate chips. My recipe calls for 25 pounds (obviously a commercial batch size). Ideas?

    Reply

  6. laura

    this makes no sense to me? I did a search and a lot of places keep sending me back here. I just wanted to see if a recipe called for 1/4 cup cocoa how many chocolate squares would you use. No junk about mixing this stuff. Waste of effort to look.

    Reply

    • Rhonda

      I need similar information. What is the substitution of unsweetened baking squares for 1/2 cup unsweetened Hershey cocoa?

      Reply

  7. Leni

    My recipe calls for 2 oz. (56.70-grams) unsweetened chocolate. I want to use 72% chocolate. How much extra chocolate and how much less sugar should I use?

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    Reply

  8. Janis McDonald

    I grind dark chocolate buttons and sugar, then adding butter and flour, in a processor to make shortbread. I can also swap out the buttons for nuts in this recipe with great results. I would like to make a white chocolate version, but am not sure how or if I can formulate the recipe given its different properties. Any ideas? 4-ingredient recipes?

    Reply

  9. Cheryl Berg

    I need to have some melted dipping chocolate and all I have is semi-sweet chocolate chips will those melted work?

    Reply

  10. Sarah D

    The chart says for unsweetened cocoa “1 1/2 ounces bittersweet or semisweet chocolate, then remove 1 tablespoon sugar from the recipe”. What is the ratio? Is it 1.5 oz bitter or semi per tablespoon of cocoa?

    Reply

  11. Kathleen Garms

    I have a recipe that calls for 4 bars of ambrosia chocolate. How many ounces is that. I am using Ambrosia chocolate chips and need to know how many ounces.
    Thank you

    Reply

  12. Rhonda Ward

    Tony Buys would do you share your recipes? I would love to have your fudge recipe. Also did you ever get a answer

    Reply

  13. Sarah Watson

    Can dark chocolate be substituted for semi-sweet in a mousse recipe ?

    Reply

  14. Valora

    Yes, dark chocolate can be substituted for semi-sweet chocolate any time. Semi-sweet chocolate itself is considered a ‘dark chocolate’.

    Reply

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FAQs

What can I use as a substitute for chocolate? ›

Chocolate replacement for 1 ounce unsweetened baking chocolate: 3 tablespoons natural, unsweetened cocoa powder or carob powder + 1 tablespoon vegetable oil, canola oil, or butter.

Can I substitute chocolate chips for baking chocolate? ›

When a recipe calls for baking chocolate, it is specifically referring to bars of chocolate for baking, not chips. Chocolate chips have less cocoa butter and contain stabilizers to help keep their "chip" shape while baking. They usually can't be used interchangeably with baking chocolate in recipes.

How much cocoa do I use instead of chocolate? ›

In general, a 1-ounce piece of unsweetened chocolate can replace 3 Tbsp. cocoa.

Can I substitute cocoa powder for melted chocolate? ›

To replace one ounce of unsweetened chocolate, use 3 tablespoons cocoa powder plus 1 tablespoon butter, shortening or oil. Dissolve the cocoa in liquid that is already used in the recipe.

What tastes like chocolate but isn't chocolate? ›

Carob might seem just like chocolate when processed into powder or chips and packaged just like our favorite cacao products, but carob and chocolate are completely different in terms of origin, taste, and chemical composition.

What do vegans use instead of chocolate? ›

Cacao nibs may do the trick. You can also skip buying a premade hot chocolate mix and blend your own, using cacao or cocoa powder. There is also carob, which is a legume that has a similar taste profile to chocolate, though it's naturally a bit sweeter.

What is the equivalent of 1 square chocolate? ›

Chocolate measures as follows: 1 square of chocolate is equal to 1 ounce. 6 ounces of chocolate is equal to 1 cup. 6 (1-ounce) squares equal equals 1 cup.

Can you replace cooking chocolate with normal chocolate? ›

Yes, normal eating chocolate can widely be used as a substitute for baking chocolate in almost any recipe. However, due to the fact that eating chocolate already has quite a bit of sugar added to it, you may want to reduce the sugar in your recipe accordingly.

How many chocolate chips equal a square of chocolate? ›

3 tablespoons chocolate chips for every 1-ounce semi-sweet baking chocolate. 1-ounce bittersweet baking chocolate for every 1-ounce semi-sweet bittersweet baking chocolate. 1-ounce unsweetened baking chocolate and 1 tablespoon granulated sugar for every 1-ounce semi-sweet baking chocolate.

Can I replace chocolate powder with cocoa powder? ›

While I don't recommend substituting chocolate for cocoa in a recipe (or vice versa), you can do it if you have to. The trick is to adjust your ratios to compensate for the higher concentration of cocoa solids in cocoa powder and the added fat in unsweetened chocolate.

Can I substitute cocoa for baking chocolate? ›

Caution: If making chocolate cake, brownies, or any other intensely chocolate-flavored baked good, do not replace all of the chocolate with cocoa powder; it will have a drastic effect on the texture.

How do you calculate cocoa in chocolate? ›

The percentage of cocoa you see on a label is the measurement of the chocolate bar's weight that comes from actual cocoa beans (including cocoa liquor and cocoa butter), also known as cocoa mass. So the percentage is a simple calculation of the cocoa mass divided by the total weight of the bar.

Why does cocoa powder not mix? ›

The explanation is pretty simple to this phenomenon. Cocoa powder is hydrophobic which means it does not dissolve easily into water.

Can you use chocolate chips instead of melting chocolate? ›

You can use chocolate chips for quick-and-dirty dipping; they're meant to survive in the oven, after all, so a few gentle zaps in the microwave won't do much damage. Chips don't contain enough cocoa butter to temper, so the melted chocolate will harden with a streaked or swirled appearance.

Is cocoa powder the same as chocolate? ›

Chocolate powder is often confused for cocoa powder, but thankfully we're here to clear all of that up for you! Chocolate powder is originally from cocoa and is processed with other ingredients; in contrary, Cocoa powder is deemed as the more pure and natural form of chocolate, with no other ingredients added.

What's a healthy alternative to chocolate? ›

Unlike most chocolate confections, fruits like grapes, strawberries, blueberries, bananas, oranges, grapefruit and melon are low in fat and calories. Yogurt is another sweet and satisfying substitute for chocolate (not to mention a good source of vitamins, minerals and beneficial live probiotics).

What things taste like chocolate? ›

Cupuacu: Rich in vitamins and minerals, this fruit found mostly in the Amazon forest tastes almost like chocolate!

Are minstrels vegan? ›

Galaxy Minstrels125g

Milk chocolate (75%) in a sugar shell. Pleasure worth sharing. Suitable for vegetarians.

Is Nutella vegan? ›

Nutella contains skim milk powder, an animal-derived ingredient. Therefore, it's not vegan. Still, many brands offer similar spreads that are free of animal-based ingredients. Be sure to choose a product that's labeled “vegan.”

What is plant-based chocolate? ›

Vegan chocolates are definitively chocolate. They are made from the same cacao beans, and they only become “non-vegan” when animal products such as dairy, butter or honey are added. Vegan chocolates are crafted with plant-based ingredients such as soy milk or maple syrup.

How many squares is 20g chocolate? ›

Enjoyed as an occasional treat, 20g of high-cocoa, minimally processed dark chocolate (about six small pieces or two large squares) may be incorporated in a varied, balanced diet.

How many squares is 25g of Cadbury? ›

There are 134 calories in 4 squares (25 g) of Cadbury Dairy Milk Chocolate.

What is 1 square of baking chocolate? ›

The Baking Ingredient Chocolate- 1 formerly wrapped square = 4 new Baker's pieces = 1 oz. of the same great chocolate.

Can Cadbury chocolate be used for baking? ›

Cadbury Cooking Block

Melted block can be used for making ganache, cakes, syrup, etc. Choco block shavings can be used for decorations and crushed block can be used to add the chocolaty flavor to all desserts.

Can I substitute dark chocolate for milk chocolate? ›

You can replace some of the dark chocolate with the equivalent amount of milk chocolate if you like. It won't make it less rich but it will reduce the intensity of the flavour and colour.

Can you use any chocolate for baking? ›

While “baking chocolate” is unsweetened chocolate, you can use other chocolate varieties in baking. It's a little confusing, I know. Chocolate used for baking can also be bittersweet, semi-sweet, milk, and white chocolate varieties– but the term “baking chocolate” typically means unsweetened.

Can I use chocolate chips instead of squares? ›

Chocolate Chip Substitution

If you have semisweet chocolate chips on hand, they can stand in for semisweet baking squares in a pinch. But they might not melt as well and are therefore not good for using in candy recipes.

How many grams is a square of chocolate? ›

There are 23 calories in 1 square (4.3 g) of Cadbury Dairy Milk Chocolate.

How many grams is 2 squares chocolate? ›

There are 119 calories in 2 squares (20 g) of Co-Op 70% Cocoa Dark Chocolate.

What can I add to cocoa to make chocolate substitute? ›

Combine 1 tablespoon cocoa, 3 1/2 tsp sugar, and 2 tsp shortening (butter, margarine, or vegetable oil work, too), mixing well. This will make the equivalent of 1 ounce of semisweet chocolate.

Is Cadburys drinking chocolate the same as cocoa powder? ›

Drinking chocolate is different from hot cocoa in that it's made with full-fat chocolate; none of the cocoa butter is removed.

Can I sub chocolate chips for cocoa powder? ›

This won't change the fat in your recipe, but it will add a bit of sugar. Melted carob chips will also work. Use one ounce of chips for every three Tablespoons of unsweetened cocoa powder called for.

How can I substitute chocolate chips? ›

Use one ounce of semi-sweet baking chocolate, or one ounce of unsweetened baking chocolate, plus one Tablespoon of sugar, in place of one ounce of chocolate chips. Chop the bar into chunks to replicate the look of chips, in cookies, muffins or pastries.

Can I substitute dark chocolate for unsweetened chocolate? ›

Unsweetened chocolate, as its name indicates, contains absolutely no added sugar, while bittersweet chocolate has anywhere from about 10% to 50% sugar. Because of the difference in sugar content, these two types of chocolate are not interchangeable in recipes.

How much is 2 squares unsweetened chocolate? ›

'Chocolate Brownie Pie' recipe from Half a Can of Tomato Paste and Other Culinary Dilemmas by Jean Anderson & Ruth Buchan calls for: 2 squares (1 ounce each) unsweetened chocolate.

What is the ratio of ingredients in chocolate? ›

If we tried this recipe it would be very thick: 45% cocoa nibs. 50% sugar. 5% cocoa butter.

How many cocoa beans make a 250g of chocolate? ›

9. C – 200. A 250g bar of chocolate contains hundreds of cacao beans to achieve that intensely rich taste.

How many squares is 30g chocolate? ›

70% Cacao Dark Chocolate 30g/3 Squares.

What happens if you put cocoa powder in milk? ›

If you add the cocoa powder to a cup of milk, the cocoa powder sits on top of the milk and creates clumps immediately. The cocoa powder separates into mini balls with a tight seal where the milk touches the cocoa powder. It becomes maddening to try to break apart these clumps.

Who should not use cacao? ›

Some individuals are allergic or sensitive to theobromine - it can trigger headaches or migraines in some people. It is best to begin consuming cacao in a smaller quantity (10-20g) if you are hypersensitive or have found that chocolate in the past has triggered a migraine.

What do you call coffee and cocoa mixed together? ›

Caffè mocha, in its most basic formulation, can also be referred to as hot chocolate with (e.g., a shot of) espresso added. Like cappuccino, caffè mochas typically contain the distinctive milk froth on top; as is common with hot chocolate, they are sometimes served with whipped cream instead.

Why is my melted chocolate not hardening? ›

A: It could be that your room temperature is too high. Candies need to be dipped and then left to set in a room that is between 65 and 68 F. It could also be that the chocolate wasn't tempered. Untempered chocolate takes quite a bit longer to set.

Can you melt Cadbury choc chips? ›

Perfect chocolate for melting

I only ever buy cadbury baking chocolate when baking as I just absolutely love it. These melts make it so easy to melt the chocolate. I usually do it in the microwave with these since they are thin and quick to melt.

Why wont my chocolate chips melt? ›

Chocolate chips are made to retain their shape. They don't melt as easily as baking chocolate or other types of melting chocolate because they contain less cocoa butter than those chocolatey items. On the upside, chocolate chips have more surface area than baking bars, which speeds up their melting time.

How much chocolate is equivalent to cocoa powder? ›

In general, a 1-ounce piece of unsweetened chocolate can replace 3 Tbsp. cocoa.

Is Nutella a chocolate? ›

Nutella is not chocolate, nor does it contain chocolate, but it does contain cocoa powder. It's a spreadable confection with a cocoa/chocolate flavour. In the early 19th Century, gianduja was invented in Northern Italy.

How does cocoa powder affect baking? ›

The role of cocoa powder in cakes: When used alone in cakes, cocoa powder imparts a full rich chocolate flavor and dark color. Cocoa powder can also be used in recipes with other chocolates (unsweetened or dark) and this combination produces a cake with a more intense chocolate flavor than if the cocoa wasn't present.

Is there such a thing as fake chocolate? ›

Gayle: The proper term for fake chocolate is "compound chocolate". Compound chocolate is chocolate without cocoa butter. A cheaper source of fat replaces cocoa butter.

How do you stop chocolate cravings? ›

4 easy ways to beat chocolate cravings
  1. Take a 15 minute walk. A new study led by researchers at the University of Innsbruck in Austria found just 15 minutes of exercise can keep you from indulging. ...
  2. Eat chocolate, but smarter. ...
  3. Incorporate chocolate in other ways. ...
  4. Use mindful distraction.
17 Mar 2015

What can I eat to satisfy my chocolate craving? ›

Fill up on healthy fats like olive oil, nuts, and avocados. Eat a well-balanced diet that incorporates lots of lean protein, fruits, vegetables, and whole grains. Eat organic nut butters with no added sugar. Satisfy your sweet tooth with organic fruits, low-fat yogurts, and fruit smoothies.

What is a healthy alternative to chocolate? ›

Unlike most chocolate confections, fruits like grapes, strawberries, blueberries, bananas, oranges, grapefruit and melon are low in fat and calories. Yogurt is another sweet and satisfying substitute for chocolate (not to mention a good source of vitamins, minerals and beneficial live probiotics).

Is Cadbury actually chocolate? ›

Cadbury Dairy Milk is a British brand of milk chocolate manufactured by Cadbury. It was introduced in the United Kingdom in 1905 and now consists of a number of products. Every product in the Dairy Milk line is made with exclusively milk chocolate.

Does Cadbury use real chocolate? ›

We add cocoa butter and mold the milk chocolate into bars for sale in the United States." The only differences are the fat content and the amount of cocoa used in each bar. The US Cadbury bars use only cocoa butter as the "fat," in order to meet FDA standards.

Are Oreos fake chocolate? ›

Are Oreo Cookies "Made With Real Cocoa" if the Cocoa Has Been Processed? Mondelez advertises that its Oreo cookies are "always made with real cocoa." And they are.

What is your body lacking when you crave chocolate? ›

According to health experts, food cravings in some cases may be indicators of nutritional deficiencies. This explains why you crave fatty foods and sugary treats while on a diet. As an example, chocolate cravings are often a sign of magnesium deficiency.

Why can't I stop eating chocolate? ›

“My study says that sugar can momentarily tap into the same pleasure system as addictive drugs.” Momentarily being the key word. When you eat a piece of chocolate, your brain responds, but the response only lasts for a few minutes. Your brain's response to something like morphine would last for hours.

What happens to your body when you stop eating chocolate? ›

You may feel headaches.

Chocolate naturally contains caffeine. And for some people who are used to consuming caffeine regularly, giving it up suddenly can result in a headache. To help reduce the risk of experiencing headaches, make sure you are staying well-hydrated.

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