Unsweetened chocolate comes in scored bars, individually wrapped squares or chip form, and is useful in creating desserts such as cakes, cookies and pies. Although unsweetened chocolate is bitter and rarely eaten plain, many cooks prefer it to sweet or semisweet chocolate for baking because it allows them more control over the sweetness and chocolate flavor in a recipe. Keep in mind that although chocolate substitutions are useful in a pinch, they may change the flavor and consistency of your dish.
Difference Between Chocolate and Cocoa Powder
Unsweetened chocolate is made of cocoa butter and cocoa solids. Cocoa powder begins as unsweetened chocolate, but the cocoa butter -- which makes up as much as 55 percent of the chocolate -- is forcibly removed before the remaining solids are ground to a powder. Because the fat has been removed from cocoa powder, you must add butter, oil or shortening if you substitute it for unsweetened chocolate.
Cocoa as Substitute
If your recipe calls for unsweetened chocolate but you have only unsweetened cocoa, you can mix the cocoa with butter or shortening to make a substitute. Melt 1 tbsp. of butter, margarine or shortening, then stir in 3 tbsp. unsweetened cocoa until it dissolves. You can also use 1 tbsp. of vegetable oil in place of the butter, margarine or shortening. Use this mixture as a substitute for 1 oz. of unsweetened chocolate in any baking recipe. The cocoa may impart a powdery taste, but it can also make the finished product more moist and flavorful, according to the Cook's Thesaurus.
Semisweet Chocolate as Substitute
You can also use semisweet chocolate in place of unsweetened chocolate. One ounce of semisweet chocolate is equivalent to 1 oz. of unsweetened chocolate plus 1 tbsp. of sugar, so if you are using semisweet chocolate as a substitute, decrease the amount of sugar in your recipe accordingly.
Carob Powder as Substitute
You can mix 3 tbsp. of carob powder with 2 tbsp. of water and 1 tbsp. of melted butter, margarine or vegetable oil as a substitute for 1 oz. of unsweetened chocolate. Lower your oven temperature by 25 degrees when using carob powder.
Unsweetened Chocolate Chips as Substitute
The What's Cooking America website suggests that you can also use unsweetened chocolate chips as a substitute for unsweetened chocolate. Replace 3 oz. of unsweetened chocolate with 3 oz. of unsweetened chocolate chips or morsels, being sure to cut your recipe's sugar by 1/4 cup, and shortening or oil by 1 tbsp.
Precautions
Melted chocolate and cocoa may exhibit different blending properties, warns the OChef website. Depending on the temperature of the ingredients you are mixing, you may have to make some adjustments in your blending techniques.
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