Chocolate Recipe Emergency Substitutions and Cooking Tips

Chocolate is made from the bean of the tropical cacao tree. In its purest baking form chocolate comes powdered, is usually sold in tins and is called cocoa.

There are two types of cocoa in this world; regular cocoa and Dutch cocoa. Dutch cocoa, or alkalized cocoa has reduced the natural acidity of the cocoa bean resulting in a darker, mellower, more chocolaty cocoa powder. For the most part, these can be used interchangeably.

Cocoa powder is not to be confused with those packaged hot cocoa drink mixes, which don't work well in recipes.

Sugar and fat are usually added to cocoa powder for sweetening and consistency - and cake! In our kitchens, fat can be in the form of cocoa butter, margarine, butter, vegetable shortening or vegetable oil. Sugars, either powdered or granulated add sweetness and also add to consistency. Powdered sugar will be smoother.

Once we understand the basics of chocolate it makes substituting ingredients much easier. Here are some more definitions and equivalents.

Cocoa: Powdered, chocolate in its most basic form (beyond the bean).

Baking Chocolate: Generally sold in bars and measured in squares of 1 ounce each. Normally has some fat but no sugar content.

Semi-Sweet Chocolate: Sold in chips or bars. Normally has some fat plus a small amount of sugar.

1 square (1 oz) of baking chocolate = 3 tablespoons cocoa + 1 tablespoon butter or margarine

1 cup (or one 6 oz package) of semisweet chocolate = 6 tablespoons cocoa + 7 tablespoons granulated sugar + 1/4 cup shortening

1 cup (or one 6 oz package) of semisweet chocolate = 6 oz or (6 squares) of semi-sweet chocolate

This will also work with cherries or any other fruit with a skin. Use about 18 large fresh strawberries, room temperature and patted dry plus 1 pound semi sweet (or any type) chocolate pieces, coarsely chopped.

1. In a double boiler, melt the chocolate, stirring occasionally until smooth. Or heat the chocolate at 50% power for 30 second intervals in the microwave, carefully checking temperature until it is smooth.

2. Using the berry stem or a toothpick, dip the strawberries into the chocolate.

3. Cool the berries on wax paper, or put the toothpicks into Styrofoam (or a potato).

More Chocolate Cooking Tips: Make sure the berries are completely dry. Even a drop of water in the melted chocolate can cause it to "seize" and make the chocolate grainy.

This recipe will produce tempered chocolate, or chocolate that dries to a hard shine. If the chocolate becomes too thick to work with, add drops of vegetable oil, small amounts of vegetable shortening or cocoa butter (butter and margarine contain water) stirring until it becomes the right consistency.

Good luck and happy cooking!