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using cocoanot baking chocolate?

Last post 11-01-2009 3:34 PM by Callie123. 2 replies.
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  • 11-01-2009 12:44 PM

    using cocoanot baking chocolate?

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    I need to use cocoa instead of baking chocolate because of an allergy. What is the proportion of cocoa to butter in this substitution? My Mother always knew but I can't ask her and I can't remember.

    Thanks in advance

    dollykat

  • 11-01-2009 1:38 PM In reply to

    Re: using cocoanot baking chocolate?

    Reply Contact

    I answered you on the ingredients board as well--

     

    3 level tablespoons of cocoa

    +

    1 tablespoon melted shortening or oil

    =

    1 square unsweetened baker's chocolate. 

    I don't trust anyone who needs a recipe to make tossed salad.

  • 11-01-2009 3:34 PM In reply to

    Re: using cocoanot baking chocolate?

    Reply Contact

    I always use cocoa in place of baking chocolate--we like the taste better, and cocoa stores better/longer than chocolate

     

     The above substitution is the correct 'official' one.  But I just sub 3 tablespoons cocoa for each square called for, and skip adding extra fat to the recipe.  Usually, the amount of fat already in the recipe is adequate.  Haven't had one yet that failed doing that.
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