Can cocoa substitute for dark chocolate?

Answer 1

Sometimes, but it is always best just to use that the recipe calls for.

This can be used if absolutely necessary.

5.5 fl oz cocoa

3 fl oz sugar

1.5 fl shortening oz shortening (although unsalted butter tastes better in my opinion).

This will make the equivalent of 8 ounces of "melted dark chocolate" though it is actually only about 7 ounces in volume in its liquid form.

Answer 2

It is generally agreed that carob powder can be used 1-to-1 in place of cocoa. Note that it will taste different (It has a somewhat nutty flavor). Carob is naturally a little sweet, because it contains a large percentage of sugar, so you may need to adjust the amount of sugar in your recipe.

Also, carob has binding properties that will change the texture of the foods you bake. It absorbs moisture, so more moisture needs to be added to any recipe for baked goods where carob is substituted for cocoa.