For Baking Chocolate: 3 tablespoons cocoa plus 1 tablespoon shortening or oil equals 1 square (1 ounce) baking chocolate.
For Pre-melted Unsweetened Chocolate: 3 tablespoons cocoa plus 1 tablespoon oil or melted shortening equals 1 envelope (1 ounce) pre-melted unsweetened chocolate.
For Semi-sweet Chocolate: 6 tablespoons cocoa plus 7 tablespoons sugar plus ¼ cup shortening equals 1- 6-ounce package (1 cup) semi-sweet chocolate chips or 6 squares (1 ounce each) semi-sweet chocolate.
For Sweet Cooking Chocolate: 3 tablespoons cocoa plus 4 ½ tablespoons sugar plus 2 2/3 tablespoons shortening equals 1- 4-ounce bar sweet cooking chocolate.
When using these substitutions do not use butter or margarine; they contain a slight amount of water which could cause separation of ingredients.
There are three easy ways to use cocoa in recipes that call for other forms of chocolate:
- Combine cocoa (and sugar) with the dry ingredients. Add the extra shortening with the shortening called for in the recipe.
- Melt the extra shortening. Remove from heat and blend cocoa. If using oil, simply blend cocoa and oil together. Add into mixture to the recipe as you would pre-melted unsweetened chocolate.
- For extra cocoa flavor and color, add the extra shortening with the shortening called for in the recipe. Mix cocoa and part of the water called for in the recipe into smooth paste then add to the creamed mixture.