Chocolate and Cocoa Substitutes
January 28, 2011
Have you ever discovered you were out of an ingredient? Of course that always seems to happen right in the middle of making something!
When the recipe calls for chocolate, cocoa powder, or unsweetened baking chocolate, using the correct substitution can mean your crisis is avoided. And no emergency trip to the grocery store!
Here is a list of worthy substitutions when working with certain chocolate ingredients in a recipe:
| Recipe Calls For |
Substitute |
| 1 oz. Bittersweet or Semi-Sweet Chocolate | ½ oz. unsweetened baking chocolate + 1 tbsp white sugar |
| 1 oz. Milk Chocolate | 1 oz. semi-sweet chocolate + 1 tbsp white sugar OR 1 oz. sweet chocolate |
| 1 oz. Baking Chocolate (Unsweetened) | 3 tbsp natural cocoa powder + 1 tbsp melted butter or vegetable oil |
| 3 tbsp Dutch-Processed Cocoa Powder | 3 tbsp natural cocoa powder + 1/8 tsp. baking soda OR 1 oz. unsweetened baking chocolate + 1/8 tsp. baking soda and reduce other fat by 1 tbsp |
| 3 tbsp Natural Processed Cocoa Powder | 3 tbsp Dutch-processed cocoa powder + 1/8 tsp. cream of tartar, lemon juice, or vinegar OR 1 oz. unsweetened baking chocolate and reduce other fat by 1 tbsp |
Course Facilitator at Chocolate University Online
Bryn worked for nearly 10 years in a research and product development for Ambrosia Chocolate Company in Milwaukee, Wisconsin. Now she develops all of the CUO lessons and coaches the members of the Primal Chocolate Club.
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