Can i substitute unsweetened chocolate for cocoa powder

Now that the science is out of the way, let's get to how to substitute chocolate for cocoa powder. In general, a 1-ounce piece of unsweetened chocolate can replace 3 Tbsp. Though because your chocolate piece will have oil in it, you might want to try leaving out some of the oil; take out 1 Tbsp. What if you only have milk chocolate or sweetened chocolate on hand? The chocolate liquor we mentioned in the science lesson earlier is what goes into the chocolate bars and chips you buy at the store along with sugar and dry milk for milk chocolate.

Unfortunately, sweetened chocolate is not a reliable exchange for unsweetened chocolate in your recipes. Unsweetened Baking Chocolate — Use one ounce of melted unsweetened baking chocolate for every three Tablespoons of unsweetened cocoa powder called for in your recipe. For the best results, add the melted chocolate when you add your sugar and butter. To adjust for this, omit one Tablespoon of butter, oil or shortening.

Melted carob chips will also work. Use one ounce of chips for every three Tablespoons of unsweetened cocoa powder called for. This will add both sugar and fat to your recipe. To adjust for the extra fat, omit one Tablespoon of butter, oil or shortening from the recipe. Consider making additional adjustments to compensate for the added sugar. For the best results, incorporate the melted chips when you cream the butter and sugar.

Chocolate syrup and cocoa mix are not good substitutes for unsweetened cocoa powder. Chocolate syrup contains water, while cocoa mix contains sugar, powdered milk and other additives. Notes Nutrition facts are based on using cocoa powder and canola oil.

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Visit the Forum Join us over on the forum to discuss money-saving ideas and participate in monthly challenges. Printable Budget Worksheet. How to Make Tick Tubes. Printable Family Recipe Book. Free Printable Pantry Master List. Printable Monthly Spending Worksheet. Also, the semi-sweet chips do contain added sugar.

Compensate for this by reducing the amount of granulated sugar or other sweeteners you add. It is also a good idea to slightly reduce the butter or shortening to compensate for any cocoa butter in the chocolate via Spiceography. Carob is the best non-cocoa substitute. The flavor isn't quite the same, but it's close enough that it works as an alternative, and it does have a similar appearance to chocolate.