14 Substitutes For Cocoa Powder You Should Know About

Don't let it spoil your day if you realize you're out of cocoa powder while making a recipe. Although it might appear that cocoa powder is challenging to replace, several alternatives are available, and some are probably in your refrigerator or pantry. First, there are different types of cocoa powder, such as black cocoa or Dutch process cocoa. Then, there is natural cocoa powder, which is the most popular one that you find in the average grocery store.

If your recipe doesn't specify which type, then natural cocoa powder is likely the one you need because it's the go-to product for simple baking and cooking. When natural cocoa powder is out of the picture, so is some of the acidity in the recipe. Therefore, you either need to include another acidic component, like buttermilk or vinegar, or simply change the leavening agent from baking soda to a better-fitting option.

Meanwhile, you don't need to worry about the acidity if you are replacing Dutch process or black cocoa since they usually work with baking powder instead of soda. These replacements may not be identical to cocoa powder, but they help you to successfully continue your cooking project when you are in a bind. With these options, you have the ability to weigh the pros and cons of each substitute and determine which is most suitable for your specific dish.

Carob powder isn't a chocolate product, though it acts as a substitute for cocoa powder without the need to modify the ratio in your recipe. To create this powder, manufacturers dry and roast carob pods, which they then pulverize until it has a similar feel to cocoa powder. Nevertheless, it is sweeter than cocoa powder, so you can decrease the sugar in your recipe if you don't want the sweetness to be overpowering.

When you use this product, it doesn't give your recipe a chocolaty flavor. Instead, it has earthy and nutty notes reminiscent of vanilla or caramel, so the lack of chocolate isn't a big deal. As a matter of fact, many people use it as a natural sweetener for both foods and drinks because of its pleasant taste. Depending on the brand, its color can range from light to dark brown. Ultimately, you can utilize carob powder in any recipe. It works in various foods, ranging from smoothies to banana bread to pudding.

People often use cacao nibs in milkshakes, overnight oats, or salads. But what exactly are cacao nibs? They are tiny crushed bits of cacao beans with a bitter taste and a nice crunch. Since cocoa powder is essentially ground-up nibs, — you can transform cacao nibs into homemade powder with the help of some kitchen gadgets. First, roast the nibs in the oven until they turn toasty, which gives them a deeper flavor. While there are different ways to turn them into dust, the best route is to use a two-step process. First, use the pulse setting on a food processor to break down the chunks.

Then, transfer the granules to a coffee grinder, transforming them into a fine powder. One downside to this cocoa powder substitute is that it takes time, effort, and equipment, which you might not have. Moreover, if your recipe calls for a large amount of cocoa powder, it might not be worth grinding multiple small batches of cacao nibs until you get as much powder as you need. On the other hand, if you only need a small amount, this is a top-tier option since it's a pure form of cocoa without any added sugar or fat.

Although hot chocolate mix isn't the easiest replacement, you can use it in a pinch in certain circumstances. For recipes that require multiple cups of cocoa powder, you are better off using something else. On the other hand, this works in small amounts where the chocolate isn't the central ingredient in the dish. Most hot cocoa blends contain sweeteners and added ingredients, which can make it tricky to use since it changes the consistency of the food. It doesn't mean it's a no-go, though. You just need to read the label and determine how much sugar the mix has.

A good practice is to add the hot cocoa mix to your recipe first and then determine if you need to add any sugar. Additionally, some hot cocoa packets are milk-chocolate flavored, which means they likely contain dried milk. This ingredient isn't too much to worry about, though; it just means that the final product has a creamy, candy-like taste rather than a bittersweet one. If you have a dark chocolate mix, it is undoubtedly the best kind to use since its flavor is closer to cocoa powder.

The high cacao content in a dark chocolate bar makes it a suitable alternative to cocoa powder. In fact, some baking recipes, like brownies, use melted dark chocolate instead of cocoa powder to begin with because it has a decadent flavor. With this substitute, you want as high of a cacao percentage as possible because it tastes closer to cocoa powder.

To incorporate it into your recipe, start with 25% less dark chocolate to get the texture and flavor right. So, if the recipe needs 1 cup of the powder, use ¾ cup of melted dark chocolate in its place. Unfortunately, one drawback to this choice is that you must break it up before you melt it. Otherwise, it doesn't heat evenly, and it might burn. Use a chef's knife to rough chop it into small chunks as a preventative, and you'll be fine. Also, it's wise to gradually mix it into the wet ingredients rather than throwing it in with the dry.

If you want to use a chocolaty powder, white chocolate-flavored powder is always available. Although, everyone knows white chocolate tastes entirely different than milk or dark chocolate. However, when you don't mind a slight change in flavor, it is a fantastic option since you don't have to spend time chopping or melting anything. And white chocolate pairs with all sorts of ingredients, such as raspberries, peppermint, strawberries, and assorted citrus fruits.

One thing to be aware of is how this powder acts as a sweetener and doesn't taste bitter. It is best when you want to make drinks such as flavored coffee, smoothies, or sweetened teas. But, depending on the brand, you can also use it in baked goods. For example, Ghiradelli's white chocolate powder can work in cookies, cakes, and other sweet treats. In the end, the white chocolate powder shouldn't make up most of the dry ingredient volume, but it can help when you want chocolaty undertones. As you can likely guess, it keeps your food and drink light-colored.

If you have chocolate protein powder in your pantry, it can act as a makeshift cocoa powder substitute for certain recipes. Although it depends on the brand, some protein powders have an unpleasant aftertaste or are more artificial than others, so it's crucial to use a product that you like the taste of. If you plan to use it in a baking recipe, your best bet is a whey protein product since it comes from milk and works fairly well in baked goods. Nevertheless, with any type of protein powder, you run the chance of making the food dry or dense.

So, to combat this issue, add more eggs and liquid to your recipe, which loosens the batter and makes it moist. You can also run the powder through a sieve before you use it because it tends to get clumpy. It's not the best choice for complex recipes like souffles or macaroons where the slightest change in ingredients or measurements can destroy the whole dessert — think crepes, mug cakes, or muffins. And yes, it even works in frostings, too.

You can use chocolate syrup when you want a replacement with a deep color and chocolaty taste. Bear in mind that the chocolate flavor is sweet and doesn't have the earthy undertones that cocoa powder has. Some chocolate syrups have higher amounts of cocoa than other brands, so how you approach this substitute depends on what the label says.

For example, Hershey's chocolate syrup contains cocoa powder, but its primary ingredient is high fructose corn syrup, and it also has sugar. In turn, you must reduce the sweetener in the recipe. Another thing to consider is that chocolate syrup is liquid. So, don't swap it using a one-to-one ratio because you might end up with a mixture that's too runny. Instead, omit a portion of the wet ingredients, such as water or milk, and make up for the remaining amount with the syrup. Taking these steps ensures that the food's taste and texture turn out just right.