Depends. Cocoa powder may be for hot chocolate, it has sugar in it and not very much flavor. Baking cocoa is just chocolate and bitter.
Baking cocoa has no sweetner in it. It's extremely bitter. Chocolate cocoa is generally in a mix and already has sugar and the like. It's meant for drinking and not baking. Also Baking chocolate has more of the cocoa fat in it. Drinking cocoa has been processed to remove much of the fat.
Chocolate baking squares can be substituted by cocoa powder but you have to add in shortening or butter to the conversion.
3 Tablespoons of Cocoa + 1 tablespoon melted butter or oil = 1 1 oz square of baking chocolate
cocoa powder,flour,baking soda, salt & sugar
There is no butter in baking chocolate; the fat is "cocoa butter", which is very different to dairy butter. The amount of cocoa solids in baking chocolate varies between brands, but it is usually listed as a percentage on the packaging of the bar.
Yes, as the wrapper of the baking squares will explain.
No, cocoa mix can be used either as a cooking ingredient or as a mix (like for chocolate milk) but baking cocoa is strictly for baking, for things like cookies or cakes.
It would really depend on what you're using the chocolate for. If the chocolate is to be hardened, then no, you can't subsitute it for baking squares (ie: coating on squares, cookies, etc.).
Not generally -- because there is unsweetened (baking chocolate). The best thing to substitute is cocoa powder and butter/oil/shortening. For each ounce of baking chocolate substitute 3 tablespoons of cocoa powder and 1 tablespoon of butter (or oil/shortening).
Another brand of unsweetened baking chocolate. You can get by with unsweetened cocoa and butter or oil, or Dutch process cocoa and butter or oil, but if you don't have unsweetened baking chocolate you probably don't have those either. Just go to the store and buy some.
1 square (1oz) of baking chocolate = 3 tablespoons cocoa + 1 tablespoon butter
A chocolate-colored rock.
Dutch Process Cocoa is the same as Alkalized unsweetened Cocoa Powder that has been treated with an alkali to neutralize its natural acidity. Because it is neutral and does not react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficients quantities used. Unsweetened cocoa has complex chocolate flavor while dutch process is darker and more mellow. Its intense flavor makes it well suited for use in brownies, cookies and some chocolate cakes. When natural cocoa is ued in recipes calling for baking soda, it creates a leavening action that casused the batter to rise when placed in the oven. To substitute Dutch Process with Unsweetened Cocoa: 3 tablespoons unsweetened cocoa powder plus a pinch (1/8) teaspoon baking soda for every 1-ounce of Dutch Process Cocoa called for in the recipe. To Substitue Unsweetened Cocoa with Dutch Process Substiture equal amounts of Dutch Process for the Unsweetened and leave out any baking soda that is called for in the recipe.
None specifically. The kind of chocolate used for baking should be high in cocoa solids - percentages are usually listed on both baking and eating chocolate. As long as you buy an eating chocolate high in cocoa solids (65% or higher), it will be fine to bake with (assuming no weird "fondant centres" or "caramel chunks" etc...). I think 'baking chocolate' is primarily sold to people who do not bake often, so do not know what to look for when choosing a chocolate variety with which to bake.
Baking chocolate generally contains more cocoa than chocolate produced for eating. Lindt does, however, make baking chunks, and some of their other bars are ideal for baking, like Lindt Excellent 70%
Three level Tablespoons of cocoa powder, plus one Tablespoon of butter (marked on the butter stick wrapper) is the standard substitute for a single one-ounce square of unsweetened baking chocolate according to my vintage Better Homes & Gardens Cookbook. This isn't an exact substitution, you understand, because the fat in baking chocolate is cocoa butter; but it's a perfectly acceptable (and delicious) substitute.
Baking chocolate, or rich-flavored powdered hot-chocolate mix.
I have seen some recipes using sweet baking chocolate and some that use cocoa powder.
It takes several, but my favorite is hot chocolate!
Semisweet baking chocolate: 1 oz = 1 oz unsweetened baking chocolate plus 1 Tbsp sugar Semisweet chocolate chips: 1 cup = 6 oz semisweet baking chocolate, chopped Unsweetened baking chocolate: 1 oz = 3 Tbsp baking cocoa plus 1 Tbsp vegetable oil or melted shortening or margarine ALTERNATIVELY, 6 tablespoons unsweetened cocoa powder 7 tablespoons sugar 1/4 cup fat (butter or oil) can be substituted for 6 ounces semi-sweet chocolate. (6 oz is about 1 cup chips.)
Yes you could, you would have to mix it with water or milk to make the powder a liquid. This would not be as good as baking chocolate, but it will substitute okay.
1 teaspoon cocoa 2 teaspoons sugar, boiling milk and stir like crazy, it is delicious!
Chocolate candies often have a lot of sugar added. Some chocolate candies are sweetened with artificial sweetener. Unsweetened chocolate for baking and unsweetened cocoa powder has NO sugar.