01
Chocolate
5.0best for dressing1 tbsp : 3 tbsp
Grate or chop bar chocolate; 1 oz chocolate equals 3 tbsp cocoa + 1 tbsp fat, richer result
5.0
cocoa powder substitute
for dressing.
Dressings using cocoa are unusual but work: a mole vinaigrette for grain bowls, a Oaxacan-style coffee-cocoa vinaigrette, a cocoa-balsamic for roasted beet salads. The powder must bloom in warm oil at 100 degrees Fahrenheit for 5 minutes before vinegar arrives or it clumps. Room-temperature service at 65 to 72 degrees Fahrenheit reads the roast-bitter note more sharply than warm applications; balance with a touch of maple or honey.
top substitutes
adjustment for dressing
Finely grated chocolate at 1:3 tablespoons in a mole-style vinaigrette: melt 1 ounce per 3 tablespoons cocoa in warm oil at 100 degrees Fahrenheit for 5 minutes, then whisk in vinegar. Use 85 percent cacao so the vinaigrette doesn't tip sweet. Emulsion holds 60 minutes at 65-degree Fahrenheit service.
02
Baking Chocolate
5.01 tbsp : 3 tbsp
Use 3 tbsp cocoa + 1 tbsp butter per 1 oz baking chocolate; adjust sweetness as cocoa is unsweetened
5.0
adjustment for dressing
Baking chocolate at 1:3 tablespoons in a cocoa-forward vinaigrette: melt 1 ounce in warm oil at 100 degrees Fahrenheit for 5 minutes along with 1 tablespoon butter, then add vinegar off-heat. Unsweetened keeps the dressing savory. Works on bitter greens and mole-inspired chopped salads; emulsion stays stable 90 minutes at 65 degrees.