CHOCOLATES-Substitutions

Substitutions

• This post will help foodies who doesnot have access to chocolate varieties to try out receipes posted from across the world in blogs

• Cocoa can be used as an easy substitute for most forms of baking chocolate and even baking chips called for in recipes. Use the following chart as a guideline for your needs:
  Product
  Cocoa
  Shortening
  Sugar
  Amount
  Unsweetened Baking Chocolate
  3 Tbsp.
  1 Tbsp.
  Equals 1 oz. Scale up accordingly.
  Pre-melted Unsweetened Baking Chocolate
  3 Tbsp.
  1 Tbsp.
  Equals 1 envelope
  Semi-Sweet Baking Chocolate
  6 Tbsp.
  1/4 cup
  7 Tbsp.
  Equals 6 oz. Semi-Sweet Baking Chocolate or 1 cup Semi-Sweet Chocolate Chips
  Sweet Baking Chocolate
  3 Tbsp.
  2-2/3 Tbsp.
  4-1/2 Tbsp.
  Equals 4 oz bar
  Storage
• Cocoa keeps very well when stored at room temperature in the original container. It retains its freshness and quality without refrigeration.
  When storing Cocoa, avoid contact with moisture and/or high heat. Both can cause clumping and gray discoloration, although neither affect cocoa flavor or quality