/ Register

Converting Recipe with Chocolate to Cocoa, Help!

Discussion in 'Professional Pastry Chefs' started by tkellyvt, Jan 14, 2011.

  1. Jan 14, 2011 #1
    tkellyvt

    tkellyvt

    Messages:
    20
    Likes Received:
    10
    Exp:
    Owner/Operator
    I have a recipie for a great brownie that uses only bittersweet chocolate, no cocoa powder. I want to lower my costs by substituing in some cocoa powder. Does any know the proper conversion for replacing bittersweet chocolate with dutched processed cocoa powder?
     
  3. Jan 16, 2011 #2
    chefpeon

    chefpeon Kitchen Dork

    Messages:
    670
    Likes Received:
    134
    Exp:
    Professional Pastry Chef 27 years
    To convert a cake recipe that uses bittersweet or semisweet chocolate to one using cocoa:(information taken from Rose Levy Beranbaum's Cake Bible)

    Substitute 1 tablespoon plus 1 3/4 teaspoons (9.5 grams) of cocoa, 1 tablespoon plus 1/2 teaspoon (14.5 grams) granulatedwhitesugar, 1 1/2 teaspoons (7 grams) unsalted butter for every ounce (28 grams) of bittersweet or semisweet chocolate.  Also, dissolve the cocoa in at least 1/4 cup (60 ml) hot liquid to bring out the cocoa's full flavor.

    To convert a cake recipes that uses unsweetened chocolate to one using cocoa:  (information taken from Rose Levy Beranbaum's Cake Bible)

    Substitute 3 tablespoons (18 grams) cocoa plus 1 tablespoon (14 grams) unsalted butter for every 1 ounce (28 grams) of unsweetenedchocolate.  Dissolve the cocoa in at least 2 tablespoons of liquid in the recipe to bring out the cocoa's full flavor.



    Read more:http://www.joyofbaking.com/cocoa.html#ixzz1B9WJRDXB