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Substituting Cocoa and Chocolate

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Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

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Because cocoa is the same as bitter chocolate, only with less cocoa butter, it is often possible to substitute one product for the other. Shortening is usually used to take the place of the missing fat. However, different fats behave differently in baking. Regular shortening, for example, has about twice the shortening power of cocoa butter, so only half as much is needed in many products, such as cakes. The procedures below take this difference into account.

Because of these varying factors as well as the different baking properties of cakes, cookies, and other products, it is recommended that you test-bake a small batch when making a substitution in a formula. You can then make additional adjustments, if necessary. No single substitution ratio is adequate for all purposes.

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