How to Substitute Unsweetened Chocolate & Cocoa

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Even the most careful cook may find herself missing an ingredient in a recipe occasionally. Emergency substitutions can save a situation from becoming a disaster, particularly when the missing ingredient is a form of chocolate. Most forms of chocolate keep well for up to a year in a cool, dry place, according to Hershey’s.

Chocolate Substitutions

Substitute unsweetened chocolate for cocoa powder at a ratio of one square of unsweetened chocolate for each 3 Tbsps. of cocoa and 1 Tbsp. of shortening called for in the recipe.

Substitute cocoa powder for unsweetened chocolate by adding 3 Tbsps. of cocoa and 1 Tbsp. of shortening for each square of unsweetened chocolate specified in the recipe.

Substitute a 1 oz. square of unsweetened baking chocolate and 1 Tbsp. of sugar for a 1 oz. square of semisweet baking chocolate.

Replace 1 oz. of sweet baking chocolate with 3 Tbsps. cocoa powder, 4 tsps. sugar and 1 Tbsp. shortening.

Substitute cocoa by melting the shortening and stirring in the cocoa--1 Tbsp. shortening and 3 Tbsps. cocoa for each 1 oz. of chocolate or 1 cup of chips in a recipes calling for melted unsweetened baking chocolate or chips. Add 4 tsps. sugar if the recipe calls for melted sweetened baking chocolate or chips, 1 Tbsp. sugar for semi-sweet.

Replace 1 cup of semisweet chips with 6 oz. of semisweet baking chocolate chopped well with a serrated knife. Baker’s Chocolate suggests the pieces be about ¼ inch each to prevent uneven baking.