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All chocolate products contain 0.5% of lecithin (E322) or ammonium phosphatide (E 442). These emulsifiers are added to provide the right consistency of the chocolate, so it can be moulded into plates of chocolate, chocolate bars etc. If the chocolate has been stored at too high temperatures, its surface may appear dull or white. This is called bloom' which makes the product less attractive to the customer.
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.