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Old 05-01-2006, 04:15 PM   #1
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Substitute for Bakers Chocolate?

I am wondering if I can substitute cocoa powder, in someway, for bakers chocolate in the bar form??? I feel that one might have to add some butter or milk, or something to the cocoa to give you a working consitance. Or maybe you can just use in as is (with the possible addition of sweetener) to a milk based food??? Questions, questions, questions...

If someone has some suggestions they would be much appreciated.

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Old 05-01-2006, 04:19 PM   #2
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Bakers chocolate is unsweetened and cocoa powder is sweet so I do not think one would make a good sub for the other.

What are you making where you would want a substitute?
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Old 05-01-2006, 04:37 PM   #3
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Bakers is also a brand of chocolate.

From Joy of Baking.com

"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) granulated white sugar, 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 unsweetened chocolate. Dissolve the cocoa in at least 2 tablespoons of liquid in the recipe to bring out the cocoa's full flavor."
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Old 05-01-2006, 06:02 PM   #4
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Quote:
Originally Posted by GB
Bakers chocolate is unsweetened and cocoa powder is sweet so I do not think one would make a good sub for the other.

What are you making where you would want a substitute?

Hi GB, I am talking about 100% cocoa, un-sweetened and unadulteraded, right from the cocoa bean. Rosted and ground.
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- "History is the lie commonly agreed upon," - Voltaire
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Old 05-01-2006, 06:04 PM   #5
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Quote:
Originally Posted by jennyema
Bakers is also a brand of chocolate.

From Joy of Baking.com

"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) granulated white sugar, 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 unsweetened chocolate. Dissolve the cocoa in at least 2 tablespoons of liquid in the recipe to bring out the cocoa's full flavor."
Bingo! Thanks a lot...
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- "History is the lie commonly agreed upon," - Voltaire
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Old 05-01-2006, 06:53 PM   #6
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Hi Brain;
use a high quality red cocoa because of it`s high cocoa butter content.
The ratio is three tlbs. cocoa plus one tlbs. butter for a one ounce square
of unsweetened chocolate. Good luck and let me know what you made and how it tuned out.
T.T.F.N
Randall 27.
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Old 05-01-2006, 10:31 PM   #7
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Quote:
Originally Posted by randall27
Hi Brain;
use a high quality red cocoa because of it`s high cocoa butter content.
The ratio is three tlbs. cocoa plus one tlbs. butter for a one ounce square
of unsweetened chocolate. Good luck and let me know what you made and how it tuned out.
T.T.F.N
Randall 27.
Thanks Randall; I'm going to be making chocolate cheese cake with citrus zest (orange, lime and lemon) and a touch of the juice from all three.
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- "History is a set of lies agreed upon" - Napoleon Bonaparte
- "History is the lie commonly agreed upon," - Voltaire
- Quis cusodiet ipsos custodes? - Who will guarde the guards? (Latin expression)
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Old 05-06-2006, 12:48 PM   #8
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Quote:
Originally Posted by jennyema
...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 unsweetened chocolate. Dissolve the cocoa in at least 2 tablespoons of liquid in the recipe to bring out the cocoa's full flavor."

Hi Jennyemma:

I went onto the Karft website to find out how many squares there was in an ounce and could not find the answer. I left them a message, but probably will not recieve an answer till Monday; I am wanting to make a chocolate cheese cake this week-end. If you know the answer, which I'm pretty sure you do, please give my cage a shake.

Thanks :
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- "History is a set of lies agreed upon" - Napoleon Bonaparte
- "History is the lie commonly agreed upon," - Voltaire
- Quis cusodiet ipsos custodes? - Who will guarde the guards? (Latin expression)
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Old 05-06-2006, 01:46 PM   #9
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I'm still not really sure of which direction you are going here, Bri - but generally a "square" of baking chocolate is 1 oz - but read the label to double check.

Since you mention the Kraft website - are you trying to make one of the Kraft Chocolate Cheesecake recipes using cocoa powder instead of bar chocolate?

Jennyema gave you some good advice a couple of days ago ... but here is another "how to sub chocolates" website at Baking 911
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Old 05-06-2006, 03:14 PM   #10
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Bri, I don't know the conversion, but I'll rattle your cage anyway. I wonder if you could use a tsp or so of instant coffee granules. Never tried it myself.

Here are a few recipes for chocolate cheesecake that don't include Baker's Chocolate. Perhaps you can tweak the recipe to your liking. (The coffee liqueur and maple syrup sound interesting.)

http://www1.xe.net/lowfat/recipes/des_0003.htm


http://cheesecake-recipes.kraftfoods...secake_31.html
(I would definitely omit the cookies on the outside here .)


http://cake.allrecipes.com/AZ/Dibtic...ChcltChsck.asp
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