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Substituting Baking Chocolate for Cocoa
When you substitute cocoa for unsweetened chocolate, you generally use 3 tablespoons of cocoa and 1 tablespoon of butter, oil, or shortening to replace 1 ounce of chocolate. Since you want to go in the opposite direction, you need to find a way to remove from your recipe the extra fat you are adding. For each ounce of unsweetened chocolate you use, omit 1 tablespoon of whatever fat is called for elsewhere in your recipe, if possible. Depending on your recipe, you may also have to manage blending and mixing issues, as melted chocolate and cocoa do not necessarily have the same mixing properties at all ranges of temperature, but we're sure you can master that challenge. |
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Related Articles:
Substituting One Form of Semisweet Chocolate for Another Substituting Semisweet Chocolate for Bittersweet Substituting Unsweetened Chocolate for Semi-Sweet Can You Substitute Milk Chocolate for Semisweet? Substitute for Chocolate Extract |
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