By Marg (CaymanDesigns) on October 03, 2006
Photo by Marg (CaymanDesigns)
Photo by Marg (CaymanDesigns)
"Ever had a recipe that called for unsweetened chocolate and you were out or didn't have enough? Here's the solution! I've used this several times in various recipes and the results were perfect."
Serving Size: 1 (30 g)
Servings Per Recipe: 1
"Love this stuff !! i have used it a couple of times it wrks really well i have also tried sweetened cocoa powder (also known as drnking chocolate) for a semi sweet chocolate relacement and it works great too !!Thank u You are simply amazing :D"
"Perfect. Saves $ too. Great for countries where you can't get unsweetened baking chocolate."
"Wonderful recipe. I used it in recipe#451721 It was perfect. Thanks Marg :) Made for All you can cook buffet"
"Saw this come up in a cooking tag game and thought it like something I need to try as I cannot begin to count the times I have come up short or been out of unsweetened chocolate when it is called for and boy am I glad I did as it has worked out fabulously both times I have used it. I made as written using butter and special dark cocoa. Thanks for the 10 start post that I will be using again :)"
"I've used this many times; it works perfectly. I don't understand the review that calls it "too chocolatey". Surely the idea of adding chocolate is to make the result chocolatey? Anyway, this is something I go to again and again. Thanks for posting!"
"This worked well in a pinch... but I thought it was a little too chocolatey... I increased my whole recipe so the chocolate flavor wouldn't be overwhelming. Still, it was a better solution for me than making a special trip to the store. Next time I would use about 2/3 the amount called for. Thanks for the recipe!"
"Thank you..I used this as a substitute to unsweetened chocolate in a brownie recipe...turned out really chocolaty.....thank you"
"This was great. I was craving brownies and my favourite recipe uses unsweetened chocolate squares but I had none left. Luckily I remembered stumbling across this sub. a while back and it worked wonderfully! I used the melted butter option. Worked perfectly! Thanks for posting!"
"I needed to make a second batch of Chocolate Snowflake Cookies (#15229) for my mother-in-law but didn't have enough unsweetened chocolate squares and didn't really want to go out and buy more. This worked perfectly and the cookies made with the substitution taste exactly the same as the ones that were made with the actual squares. I used the melted shortening option. Thanks so much for posting!!!"
"This really helped me out in a pinch. I used oil as the fat and it worked out perfectly. Thanks so much for this tip."
"Thanks Marg for posting this as I couldn't remember the ratio. I just mix the extra butter or oil in with the the rest of butter or oil and stir the cocoa into the flour. Easy peasy!"
"Outstanding!! Thanks posting, I was in a pinch and needed it!! Worked like a dream!"
"This works great! I cannot tell the difference between this and regular unsweetened baking chocolate. I have been using it in just about everything (brownies, cakes, cookies, fudge sauce, puddings, etc) since I was about 12 years old. It is listed in the front of my mom's old Betty Crocker Cookbook with some other substitutions. I was going to post it, but then I found it here so I reviewed it instead."
"Yep, it really works. Sometimes, too, depending on your recipe (like a stew), you can get away with just using the cocoa and skipping the extra fat altogether."