Unlike cocoa powder, chocolate chips have lots of cocoa butter; it helps small chunks of chocolate keep their shape during baking, which is probably why they are called for in recipes that call for chewy cookies.
To two tablespoons cocoa butter, add three tablespoons cocoa powder, and you could also add one tablespoon sugar, but I prefer my chocolate chips with no sugar. For an unsweetened version, you will need to omit the sugar in the prep step; the rest stays the same. You can substitute 6 ounces of semi-sweet chocolate chips for each 6 teaspoons of cocoa called for in the recipe. For example, if your recipe calls for 3/4 cup or 12 tbsps of cocoa, you could substitute 12 ounces of semi-sweet chocolate chips.
While I would not suggest substituting chocolate for cocoa (or vice versa) in recipes, it is something that can be done if necessary. Use this substitution in recipes calling for smaller amounts of chocolate, or substitute plain chocolate for unsweetened chocolate in recipes calling for both plain chocolate and bittersweet or semisweet chocolate.
One thing to keep in mind is if you are looking to substitute cacao powder with dark chocolate, you are going to need to adjust your fats (maybe adding less butter to your recipe) and may need to cut back on sugar as well, depending on which chocolate you are using. Your best bet for using chocolate in place of cocoa powder is going to be unsweetened chocolate ($2, Target) because all the other chocolates are going to have some sugar and therefore require more adjustment to work into your recipe. When baking with melted chocolate instead of cocoa powder, you might need to cut back on how much butter or oil you use in the recipe. You will need to decrease the amount of butter, vegetable oil, or any other fats in the recipe.
|Melting Butter||1/2 tsp|
|Unsweetened cocoa powder||1 tsp|
For each ounce of chocolate in the recipe, cut out 1 tablespoon of the fat or butter in the recipe, as chocolate has already had some fats. Since chocolate contains more fat than cacao powder, reduce 1 tbsp of fat, like shortening or oil, in your recipe (via HuffPost). If you prefer a sweeter baking chocolate, use the ratio 1 tablespoon unsweetened cocoa powder, 1 tablespoon sugar, and 1 teaspoon melting butter or shortening (or oil).
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Unsweetened cocoa powder gives recipes an intense chocolatey taste, without adding tons of sugar and fat. This means cocoa powder is more concentrated in cacao flavors, so in order to achieve the same end chocolate flavor in your recipes, you need less cocoa powder compared to unsweetened chocolate. Its deeper flavors are intense, as there is no milk or butter that will dull the clean chocolate flavors from the cacao solids.
Because unsweetened chocolate is made with the entire beans, ground up, it contains naturally both cacao solids and fats (it is approximately 55% cocoa butter). Cocoa butter has very little taste on its own, but adds considerable richness and depth to chocolates flavour. The point is, cocoa butter makes a satisfyingly dense pie, particularly if the recipe calls for a minimum of 4 ounces of unsweetened chocolate–think a dense, springy bundt with rich crust. By comparison, a chocolate-plus-butter cake is usually a solid, nearly gooey mess, since cocoa butter is harder at room temperature than butter.
Because of the lower cacao butter content of chocolate chips, they might not melt as well as baking chocolate in a semisweet form; they may even have a slight difference in texture and sweetness of the end product. Some bakers think that the semisweet chocolate chips are tastier than semisweet baking chocolate, so you might need to adjust other ingredients in your recipe. Avoid dark chocolate that is too sweet, and avoid using semisweet melted baking chips that have lots of added sugars and lots of added fat.
If you do want to use either dark or semi-sweet chocolate, I strongly suggest adding around 1 tbsp powdered sugar per cup. Even if you are careful about choosing chocolate that is not overly sweet, just know you are still adding a little bit of sugar into the recipe, so you might have to adjust how much sugar is in the recipe and cut back to make up for any sugar from the chocolate.
This means if you are looking to substitute cacao powder with dark chocolate, you should use the best quality dark chocolate to bake with as it provides both flavor, structure, and texture to your recipe. It is true, using the best ingredients that you can find is always best, but if you are thinking great chocolate is key to a deeply-flavored chocolate dessert, think again.
As we saw with different types of chocolate to bake with, there are A LOT of chocolate and cacao products out there, and each has their own characteristics, pros and cons depending on your application. Frosting is a very specific application, and chances are that your recipe will base their techniques around powdered rather than melted chocolate.
You can use whatever chocolate type you like for hot chocolate, however, you will want to chop the chocolate up small to make melting easier. You can double, triple, or quadruple the recipe however you will have to work fast to keep your chocolate from setting before it is piped out on parchment paper. For non-sweetened baking chocolate, I recommend either Ghirardelli bars or Bakers. If your chocolate is set in a zip-top bag before you are done, allow it to completely cool. All you have to do is melt the unsweetened chocolate, mix the sugars together, and use the corner cut-off from a zipper-top bag to pipe out small dots.
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If the chocolate is still not fully melted, microwave on HIGH 5 seconds; then stir for another 2 minutes. Unsweetened baking chocolate: use one ounce of unsweetened baking chocolate for every three tablespoons of unsweetened cocoa powder called for in the recipe. If you choose to use Dutch-Processed Cocoa Powder for making your recipes, then add 1/8 tsp baking soda per ounce of chocolate chips that you incorporate into the recipe.
Carob powder or carob chips: If you are looking for a non-sweetened cocoa powder replacement because you are allergic to chocolate or are sensitive to caffeine, use equal amounts of carob powder.
One batch followed recipe instructions for using cocoa powder, which was sifted into dry ingredients; the second batch, I replaced the amount of cocoa powder with unsweetened chocolate, which was melted and added to creamed butter and sugar. This Chocolate Chip recipe calls for a fair amount of sweetener; I suggest honey for those who dislike processed sugar.
Why do you add coconut oil to chocolate?
The secret to a super-shiny chocolate coating is coconut oil. It adds a little radiance to melted chocolate, which can become matte when dry on its own. Not only does coconut oil make your chocolate coating shine, but it also aids in the hardening process.
how to make chocolate chips from chocolate bar?
Preheat oven to 350 degrees F. Then break the chocolate bar into small pieces. In a bowl, mix together the chocolate pieces, vegetable oil, sugar, flour, baking powder, salt, and vanilla extract. Place the mixture in a baking dish and bake for about 25 minutes. Enjoy your homemade chocolate chips from chocolate bar!
How to make chocolate chips without coconut oil?
One way to make chocolate chips without coconut oil is to substitute another type of oil, such as vegetable or olive oil. Another way is to use a chocolate chip mold, which you can find at many kitchen stores. You can easily make chocolate chips without coconut oil.