is always a good time to
something with chocolate. But discovering you haven't got a
crucial recipe ingredient
can ruin the mood. Knowing a chocolate ingredient
save the day and your favorite dish!
Emergency Recipe Substitutions to
Today, Mom helps cooks and chocoholics with tips on
chocolate and includes the world's easiest dipped strawberry recipe.
Chocolate is made
bean of the tropical cacao tree. In
its purest baking form chocolate comes powdered, is usually sold in
tins and is called cocoa.
are two types of
cocoa; regular cocoa and
Dutch cocoa. Dutch cocoa, or alkalized
cocoa has reduced the natural acidity of the cocoa bean resulting in a
darker, mellower, more chocolaty cocoa powder.
Sometimes you shouldn't substitute cocoa:
cocoa is more alkaline, substituting it with regular cocoa may effect
how your baked goods (especially cakes or souffles) rise. Be
careful and take notes for next time.
If you just need cocoa for flavoring your recipe like making frosting
or something else not reliant on science to produce results, you should
be able to get away with substituting regular cocoa for Dutch Process
Cocoa powder is not to be
confused with those packaged hot cocoa drink mixes, which don't work
well in recipes.
Sugar and fat are usually added to cocoa
consistency. In our kitchens, fat can be in the form
of cocoa butter, margarine, butter, vegetable shortening or vegetable
oil. Sugars, either powdered or granulated add sweetness and
add to consistency to recipes. Powdered sugar will be
Substitutions Page for more info about powdered vs. granulated sugars...
Types of Chocolate
Choclate comes in
many shapes and sizes, and can be liquid, powdered or solid. Once
we understand the basics of chocolate it makes substituting ingredients
much easier. Here are some more definitions and equivalents.
most basic form (beyond the bean).
Generally sold in
and measured in squares of 1 ounce each. Normally has some
but no sugar content.
Sold in chips or
bars. Normally semi-sweet chocolate has some fat plus a small
amount of sugar.
1 square (1 oz) of baking chocolate = 3 tablespoons cocoa + 1
butter or margarine.
1 cup (or one 6 oz package) of semisweet chocolate = 6
+ 7 tablespoons granulated sugar + 1/4 cup shortening.
1 cup (or one 6 oz package) of semisweet chocolate = 6 oz or
squares) of semi-sweet chocolate.
This will also
cherries or any other fruit with a skin.
Use about 18 large fresh strawberries, room temperature and patted dry
plus 1 pound semi sweet (or any type) chocolate pieces, coarsely
1. In a double boiler, melt the chocolate,
stirring occasionally until smooth. Or heat the chocolate at
power for 30 second intervals in the microwave, carefully checking
temperature until it is smooth.
2. Using the berry stem or a toothpick, dip the strawberries
3. Cool the berries on wax paper, or put the toothpicks into
Styrofoam (or a potato).
The above recipe
tempered chocolate, or chocolate that dries to
a hard shine. If the chocolate becomes too thick to work
drops of vegetable oil, small amounts of vegetable shortening or cocoa
until it becomes
the right consistency.
not use butter or margarine because they both contain water.
savory tidbits into chocolate, make
they are completely dry. Even ONE drop of water in
chocolate can cause it to "seize" and make the chocolate