If you're missing the right chocolate for your recipe or need a non-dairy, low-carb substitute, cocoa should be your answer. You will not get an effect identical to that of the recipe, but it will satisfy your craving for chocolate and maybe you will find new inspirations.
Ingrediants
Bitter Chocolate
For 30 g.
- 3 tablespoons of cocoa powder.
- 1 tablespoon of butter, margarine or vegetable oil
Dark chocolate
For 30 g.
- 1 tablespoon of cocoa
- 3 and a half teaspoons of sugar
- 2 tablespoons of butter, margarine or vegetable oil
Sweet Chocolate
For 30 g.
- 4 teaspoons of sugar
- 3 tablespoons of cocoa
- 1 tablespoon of butter, margarine or vegetable oil
Steps
Part 1 of 2: Create Your Substitute
Step 1. Measure your ingredients
Each substitute is slightly different - make sure you know what kind of chocolate your recipe needs.
- If you're trying to replace some chocolate chips, the challenge can be daunting. You won't get the flavor you imagine, but technically it's possible. Going backwards, a 350g bag of chocolate chips is two cups. 30g of chocolate is usually one or two squares.
- If you're using butter or margarine, soften them before you start.
Step 2. Try substituting bitter chocolate
Mix 3 tablespoons of cocoa powder with 1 tablespoon of butter or oil. Stir until you get a uniform consistency. You will get the equivalent of 30g of bitter chocolate.
This recipe is used to prepare bitter chocolate. If you are using sweet cocoa, the flavor will not be what you are looking for, but it will be much, much sweeter
Step 3. Try substituting dark chocolate
Mix well 1 tablespoon of cocoa, 3 and a half teaspoons of sugar and 2 tablespoons of fat (butter, margarine or vegetable oil). You will get the equivalent of 30g of dark chocolate. You could "try" it instead of the chocolate picks, but you will probably not get the desired result.
Step 4. Alternatively, use cocoa as a substitute for sweet chocolate
Mix 4 teaspoons of sugar, 3 teaspoons of cocoa and 1 tablespoon of vegetable shortening. You will prepare the equivalent of 30g of sweet chocolate once mixed well.
Again, be careful if you decide to use this substitute for chocolate chip cookies, as it is not in the form of flakes
Step 5. Mix the substitute with the recipe liquid
If you're not sure what to do with your cocoa, sugar, and fat blend, add it to a bowl full of moist ingredients. It will mix smoothly.
You can also use it as a garnish and put the product in the oven. It is best to avoid using it as a sauce though
Part 2 of 2: Using Cocoa in Recipes
Step 1. Make a chocolate ganache
Did you know that the sought-after word "ganache" just means chocolate and cream? Don't be fooled - this is not a demanding recipe.
For this recipe, you will need to multiply the previous doses by 10 (to get 300 g of chocolate). Just remember that one tablespoon contains three teaspoons; you won't need any more calculations
Step 2. Prepare chocolate whipped cream
If you don't want to substitute cocoa for chocolate in a real recipe, why not try it in the garnish? This way you won't compromise the whole dessert if the result isn't what you wanted. And indeed, how bad can a chocolate cream be, with or without cocoa?
The best thing about this solution is that the cocoa is already powdered - you won't need to use the mixer, the job has already been done for you
Step 3. Make a chocolate glaze
This recipe does not require chocolate - the use of cocoa is already foreseen. This is an easy recipe that will let you know that cocoa is delicious and you don't need chocolate for all of your recipes.
The previous article mentions four types of chocolate. There is also a version without dairy products (ie cocoa)
Step 4. Make a vegan chocolate glaze
Dairy-free isn't enough for you? Do you want a chocolate glaze that is healthier? This recipe welcomes the challenge. Use grape seed oil and agave nectar instead of vegetable oil and sugar, and bitter chocolate instead of regular chocolate. And yes, bitter cocoa powder exists.
