Nope! You need the real solid chocolate, or else it will just be nothingness, I guess. Try chocolate bars, or even make hot cocoa and freeze it! VOILA! Anything but plain cocoa will work!
You can't unless they are melted. If you need to melt chocolate chips, you need to use cocoa powder, butter and sugar. Every ounce of chocolate can be replaced by 3 TBLS of Cocoa Powder (unsweetened) and 1 TBL of Butter and 3 TBLS of Sugar
A good substitute for Mexican chocolate in recipes is a combination of unsweetened cocoa powder and sugar, along with a pinch of cinnamon and a dash of cayenne pepper to mimic the flavors of Mexican chocolate.
Whether chocolate chips can be used in place of a chocolate bar depends entirely on the recipe. If the chocolate bar is broken or chopped up, and the chips are the same type of chocolate - milk, semi-sweet or bittersweet - then the chips probably would be a good substitute.
I know that chocolate is not good but cocoa is.
Some good substitutes for cacao nibs in recipes include chopped dark chocolate, cocoa powder, or chocolate chips.
Yes they are really good. There are many different kinds like dark chocolate chips, white chocolate chips, or even mint chocolate chips!!
Good substitute options for Mexican chocolate in recipes include dark chocolate with added cinnamon and a pinch of cayenne pepper, or a combination of unsweetened cocoa powder with sugar, cinnamon, and a touch of almond extract. These alternatives can help replicate the unique flavor profile of Mexican chocolate in your dishes.
Actually, none. Chocolate powder (whether cocoa powder or drinking chocolate) is not a good substitute for chocolate, because both powders have had the cocoa butter removed. Cocoa butter is a key ingredient in chocolate (it gives chocolate the melting at body temperature quality, which is pretty much the basis of chocolate) - it is a fat, so it adds moistness and enhances the crumbly texture of cakes. Since chocolate powder contains no cocoa butter, the end result (if it is used as a replacement) is that of a very dry and slightly bitter cake.
yes
Chocolate chips (usually) have added stabilisers, to ensure that they remain in "chip" form when they are baked. Quality is often poorer in chocolate chips compared to semi-sweet chocolate; more sugar, fewer cocoa solids etc... Usually cocoa solid content is not listed on chcolate chips (because it's very low). I personally prefer to use semi-sweet or dark choclate, chopped roughly whenever "chocolate chips" are required. (That way you're also more likely to be able to find the chcolate when it's been cooked - chocolate chips seem to disappear). Dark chocolate buttons, if they're a good quality, also work just fine.
You cannot; they are very different things. Cocoa butter is a pure solid fat, not unlike unfractionated coconut oil. It is the primary constituent of (good) white chocolate (along with sugar). Cocoa butter is not at all chocolatey in taste; it's white in colour and commonly used in moisturisers. Cocoa powder is the chocolate part of the cocoa bean, usually used for baking. Cocoa powder and cocoa butter both have very different properties and uses; they are not interchangeable.
because chocolate is good