Content

• Ingredients
• Unsweetened baking chocolate
• Dark chocolate
• Sweet baking chocolate
• To step
• Part 1 of 2: Making your replacement
• Part 2 of 2: Using cocoa in your recipes

Whether you're missing the right chocolate for your recipe or you need a substitute that doesn't contain milk or carbohydrates, cocoa is your only option (and it's easy to work with, too). It may not be the taste Julia Child had in mind, but it will curb your cravings for chocolate and maybe even make you crave more.

Ingredients

Unsweetened baking chocolate

Makes 30 grams

• 3 tbsp cocoa powder
• 1 tbsp butter, margarine or vegetable oil

Dark chocolate

Makes 30 grams

• 1 tbsp cocoa
• 3 1/2 tsp sugar
• 2 tsp butter, margarine or vegetable oil

Sweet baking chocolate

Makes 30 grams

• 4 tsp sugar
• 3 tbsp cocoa
• 1 tbsp butter, margarine or vegetable oil

To step

Part 1 of 2: Making your replacement

1. Weigh your ingredients. Each substitution is slightly different - make sure you know what type of chocolate your recipe calls for. To be clear: bitter and dark chocolate are interchangeable. Because they are roughly the same and only differ in name.
   • If you are looking for a substitute for chocolate drops, you may be in an uneven battle. It won't taste like you might envision, but technically it is possible. Backwards: a bag of 360 grams of chocolate drops is 2 cups. 30 grams of baking chocolate is usually 1 or 2 cubes.
   • If you use butter or margarine, soften it before you start.
2. Make a substitute for unsweetened baking chocolate. Mix 3 tablespoons of cocoa powder with 1 tablespoon of butter, margarine or vegetable oil. Stir well until it has a smooth texture. This will make the equivalent of 30 grams of unsweetened baking chocolate.
   • This will make onsweetened baking chocolate. If you use sweetened cocoa, the taste will be different - much, much sweeter.
3. Or make a substitute for dark chocolate. Mix 1 tablespoon cocoa, 3 1/2 teaspoons sugar and 2 teaspoons shortening (butter, margarine or vegetable oil is also allowed) and stir well. This will make the equivalent of 30 grams of dark chocolate. You can do this to attempt instead of chocolate drops, but it will look more like a dark chocolate chip cookie than anything else.
   • This recipe also works for bitter chocolate.
4. If necessary, use cocoa as a substitute for sweet baking chocolate. Mix 4 tsp sugar, 3 tbsp cocoa and 1 tbsp vegetable shortening. This will make the equivalent of 30 grams of sweet baking chocolate, provided it is stirred well.
   • Again, this cannot really be used as an ingredient for a chocolate chip cookie, as this is not in the form of chocolate droplets.
5. Stir it into the liquid you have for a particular recipe. If you're not sure what to do with your cocoa, sugar, and fat mixture, just add it to your bowl full of wet ingredients. It goes well with it, no problem, it cannot fail.
   • You can also sprinkle it on top and place it in the oven. However, don't use it as a dipping sauce.

Part 2 of 2: Using cocoa in your recipes

1. Make a chocolate ganache. Who would have thought that a fancy word like "ganache" is really nothing but chocolate with cream? Don't let this fool you - this is not a tricky recipe.
   • For this recipe you will have to multiply the above by 12 (for 360 grams of chocolate). Just remember that there are 3 teaspoons in a tablespoon; no more calculations are needed.
2. Make whipped cream with chocolate. If you're skeptical about substituting cocoa for chocolate in a real recipe, why not try it in a topping? That way, your dessert won't suffer if it's not what you want. And let's be honest, how dirty can whipped cream with chocolate, cocoa or not, really be?
   • And the best thing about this substitution is that the cocoa is already a powder - the food processor doesn't have to go into action; it has already been done for you.
3. Make chocolate icing. Okay, you don't have this recipe necessarily chocolate - in principle only cocoa is needed. But with this recipe, it's easy to see that cocoa is delicious and that you don't need chocolate to give something proper and convincing a chocolate flavor.
   • The above article shows four see different chocolate variations. There is even a version without milk (cocoa contains no milk at all). Another point scored.
4. Make vegan chocolate icing. Okay, so the milk-free version wasn't enough? Do you want a chocolate glaze that is also healthier? Challenge accepted with the following recipe. Grapeseed oil and agave syrup instead of vegetable oil and sugar, and bitter chocolate instead of regular chocolate. And yes, cocoa powder (100%) for making bitter chocolate is what you need.
   • Cocoa is great for use in most diets. There are practically no carbohydrates in it and no milk at all - how can you not love them?