The best and easiest thing to use in place of cocoa powder is unsweetened chocolate. For every 3 tablespoons of cocoa powder required, use 1 ounce of unsweetened chocolate. The chocolate should be melted before being added to the recipe.

Create a replacement for the chocolate chips in your recipe by combining three Tablespoons cocoa powder, three Tablespoons sugar and one Tablespoon butter. This will give baked goods an intense chocolate taste, but it will change the appearance and texture of the finished product.

3 level tablespoons unsweetened cocoa and 1 tablespoon butter, margarine or shortening for every 1-ounce unsweetened baking chocolate. 3 level tablespoons Dutch-process cocoa plus 1 tablespoon shortening, butter, or oil for every 1-ounce unsweetened baking chocolate.

Cocoa powder is only 1 ingredient in chocolate. Chocolate has to be at least 11% or more cocoa powder to legally be called chocolate. Drinking chocolate has to have at least 11% cocoa powder to be drinking chocolate. Cocoa powder is pure but hot cocoa will contain other ingredients besides cocoa.

A little really does go a long way and 1-2 tablespoons is enough to give dishes a rich chocolate taste. I’ve also discovered through some extra reading that if you’re cooking with cacao and need a raising agent in your baking, you’ll need to use baking powder as baking soda won’t react properly with alkalised cocoa.

No, you cannot substitute hot chocolate powder for cocoa powder in brownies. Hot chocolate powder is made from powdered milk, chocolate, and sugar. Cocoa powder is made from cocoa beans and does not have any added sugar. Make sure you’re using unsweetened cocoa powder – this is the kind I always use.

Natural Cocoa Powder 190g Baking Bag

1. Chocolate Sugar Cookies. A hefty ¾ cup of cocoa powder sets the stage for chocolatey goodness in this sugar cookie recipe.
2. Classic Fudgy Brownies.
3. Five-Minute Microwave Fudge.
4. Flourless Chocolate Cake.
5. Grandma’s Old Fashioned Chocolate Pudding Recipe.