Confusion about cocoa to chocolate conversion should not be a conundrum for cooks. Cocoa powder is not artificial chocolate, it contains the pure chocolate solids without the cocoa butter which is found in unsweetened chocolate. This lack of fat makes baked goods too dry when cocoa replaces chocolate without compensating for the missing fat. To able to convert cocoa to unsweetened chocolate can be done easily, if a few key steps are taken. Cocoa will only replace melted, unsweetened chocolate in recipes such as baked goods and sauces.
Replace each 1 oz. of melted, unsweetened chocolate with 3 tbsp. of cocoa powder and 1 tbsp. of vegetable oil or melted, unsalted butter. For instance, if a recipe for brownies requires 2 oz. of unsweetened chocolate to be melted, use 6 tbsp. of cocoa powder and 2 tbsp. of vegetable oil.
Whisk the cocoa powder into the vegetable oil or melted butter to to create a smooth, thick syrup.
Add the oil or butter and cocoa mixture to the recipe when required to add the melted, unsweetened chocolate.