Information provided by Cornell Cooperative Extension of Monroe County, N.Y. (585) 461-1000

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Cocoa is a highly concentrated form of chocolate. In its concentration, more than 3/4 of chocolate's natural fat, cocoa butter, has been removed. It may be used in recipes calling for various forms of chocolate, but only after the fat is replaced. The following substitutions are all interchangeable.

A one-ounce square of unsweetened baking chocolate equals 3 tablespoons of cocoa plus 1 tablespoon vegetable shortening or oil. Do not use butter or margarine. This is also the substitution for 1 one-ounce envelope of pre-melted unsweetened chocolate.

6 ounces of semi-sweet chocolate pieces or 6 one-ounce squares of semi-sweet chocolate is equal to 6 tablespoons cocoa, 7 tablespoons sugar and 1/4 cup shortening.

4 ounces of sweet cooking chocolate is equal to 4 tablespoons cocoa, 1/4 cup plus 2 teaspoons sugar and 8 teaspoons of shortening.

Because most vegetable oils are lower in saturated fat than the natural fat found in chocolate, these substitutions will produce a finished product somewhat lower in saturated fat than if the original recipe was followed.

Carob has been used as a chocolate substitute with varying results. It may be substituted for part of the flour in a recipe, using 1/4 cup carob and 3/4 cup flour to equal one cup of flour. It also may be substituted for cocoa on a one-for-one basis. Carob contains a small amount of unsaturated fat, making it healthier to eat than chocolate. However, true chocolate lovers do not find carob to be an adequate substitution for chocolate, due largely to its flavor.