Converting the Measurements

• Most recipes for frosting call for cocoa powder in cups using quarter measurements such as 1/4 cup or 3/4 cup. Solid chocolate, on the other hand, is measured in ounces, such as 1-ounce squares or a 12-ounce bags of chips. To replace melted chocolate for cocoa powder, first do a conversion: every 1/4 cup of powdered cocoa equals 2 ounces, or 4 tablespoons, of solid chocolate, either in bar form or chips. For example, if your frosting recipe calls for 3/4 cup of cocoa powder, you would substitute 6 ounces, or 12 tablespoons, of melted chocolate. The amount of dry chocolate in ounces yields the same amount of melted chocolate.

Subtracting the Fat

• Cocoa powder is chocolate with the butterfat removed, so when substituting melted chocolate in a recipe designed for powder, calculate a reduction of the amount of fat. For every 3 tablespoons of cocoa powder you are replacing with melted chocolate, subtract 1 tablespoon of the fat called for in the recipe. For example, in a recipe calling for 3/4 cup of cocoa powder, substitute 12 tablespoons of melted chocolate, and eliminate 4 tablespoons of the butter, oil or margarine. For measurements that don’t divide up so neatly, err on the side of subtracting too much fat, because you can always add a bit of butter back in if the consistency doesn’t seem right.

Accounting for the Sugar

• Melting chocolate comes in bars or chips, in sweetened or unsweetened form. Check the label on your chocolate to determine whether it’s necessary to reduce the amount of sugar. If your chocolate is sweetened, subtract 1/2 tablespoon of sugar for every 1 ounce of melted sweetened chocolate. For example, when substituting 12 tablespoons, or 6 ounces, of melted chocolate, subtract 3 tablespoons of the sugar called for in your recipe. When estimating, keep in mind that the amount of sugar in a recipe can always be reduced slightly with no negative effects.

Melting No-no's

• Melting chocolate sounds deceptively simple, yet there are several pitfalls to watch for. Always chop your chocolate into small pieces for even melting; chocolate chips are fine as is and don't need chopping. In recipes calling for melted butter or hot cream, put your chocolate bits aside, heat your liquids and then pour that over your solid chocolate, stirring until melted. Chocolate scorches easily when melted over a burner, and even the smallest drop of water causes it to seize up and turn lumpy. Avoid this by using a double-boiler, or place your chocolate in a metal bowl over a pot of boiling water. Chocolate easily melts in microwaves, but oven temperatures and times vary, so start with small amounts and use a microwave-safe bowl.