01
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
cocoa powder substitute
for frying.
Frying with cocoa is rare but real: in chocolate beignets, spiced fried dough, and mole-inflected fried masa. Cocoa in batter at more than 2 tablespoons per cup of flour burns to black specks above 365 degrees Fahrenheit because of its 22 percent fat fraction scorching fast. For reliable fried results, cocoa usually goes in the dry dredge that hits the hot pastry at 140 degrees rather than into the hot oil itself.
top substitutes
adjustment for frying
Chopped baking chocolate at 1:3 tablespoons works only in post-fry drizzle or fillings, not in batter that hits 365-degree Fahrenheit oil; the 50 percent cocoa butter scorches within 90 seconds of fry contact. Melt 1 ounce plus 1 tablespoon butter and drizzle over fried churros or beignets once they've cooled to 140 degrees.
02
Chocolate
5.01 tbsp : 3 tbsp
Grate or chop bar chocolate; 1 oz chocolate equals 3 tbsp cocoa + 1 tbsp fat, richer result
5.0
adjustment for frying
Grated bar chocolate at 1:3 tablespoons belongs in a post-fry dusting or filling piped into a fried pastry at 140 degrees Fahrenheit after the fry. Chopping it fine before use prevents clumping; melt if the filling calls for it. Never include in batter since the chocolate's cocoa butter seizes and burns below 90 seconds at 365-degree oil.