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One ounce of unsweetened baking chocolate equals 3 tbsps. cocoa powder. Youâll also need to reduce any fat in the recipe by 1 tbsp. Three tbsps. of carob powder equals 3 tbsps. of cocoa powder. Carob is a chocolate substitute made from the roasted pods of the carob tree. The Cookâs Thesaurus recommends using slightly less carob powder because its flavor is stronger than the flavor of cocoa.
Makers of PGPR (see source link below) such as Danisco and Palsgaard indicate that PGPR can be used to replace the more expensive cocoa butter as an ingredient in chocolate. Palsgaardâs website asserts, â Cocoa butter is an expensive raw material for chocolate manufacturers.GPR is an additive used in place of cocoa butter, as cocoa butter is EXPENSIVE and a KEY ingredient of chocolate (thereâs REALLY ONLY 4)!! And companies want to make MASS amounts of chocolate at a low cost so that they can make $$$â¦ So, think of PGPR as a âfillerâ of sorts.