Could I use powdered cocoa to make up the difference? If so, how much cocoa to yield 8 ounces of chocolate chips? What else would I have to add because the properties are different?
2007-01-20 12:07:02 · 3 answers · asked by Barefoot Chick 4 in Food & Drink ➔ Cooking & Recipes
I am wanting to make fudge. The recipe calls for 24 ounces of chocolate chips. I have 16 ounces of baking squares and a can of cocoa!
Duh, why didn't I think of halving the recipe? Thanks for the idea!
2007-01-20 12:19:28 · update #1
You all gave me wonderful answers! Thank you so much, I really appreciate it, but I made cake instead until I get to the store. I just didn't want to alter such a perfect recipe that I have. But this info definitely will go into my recipe box!
2007-01-21 18:44:52 · update #2
Yes, you can use powdered cocoa to make up the difference. I've used this substitute several times and it works fine.
One ounce of solid chocolate square or chips = 3 tablespoons plus 1 tablespoon of butter. Yes, you can use margarine.
So, for 8 ounces needed, you would combine 1 1/2 cups of dry cocoa powder with 1/2 cup (1 stick butter or margarine, softened). Do this slowly and carefully if you don't want a "cloud" of chocolate powder sprinkled everywhere.
You need the butter/margarine (fat) element added to the dry cocoa powder to produce the equivalent of solid chocolate squares or chips that have a solidified fat form within their chemistry.
2007-01-20 18:31:11 · answer #1 · answered by pinky 3 · 1⤊ 0⤋
Barefoot - I just posted an equivalency at your other question about this. With the combination of chips, and bakers chocolate and sugar you can make a full batch. You'll have to do a little math, but I think it will work for making fudge.
Hope this helps feed your sweet tooth.
2007-01-20 12:24:31 · answer #2 · answered by sandyblondegirl 7 · 1⤊ 0⤋
It really depends upon the recipe.... if it is brownies, you could sift in a half cup or so of cocoa w/ the flour w/o any noticeable difference, probably, assuming the recipe called for 8 oz. unsweetened chocoalte and contained sugar ample enough to sweeten it or the cocoa. If you are melting choc. for dipping or a fondue, it probably won't work.
What are you making? Since I dont' know, I'd suggest just halving the recipe and making a half-batch of whatever it is.
2007-01-20 12:12:15 · answer #3 · answered by Sugar Pie 7 · 1⤊ 0⤋