Cocoa Powder in baking.

[flump1]

is it possible to use drinking chocolate in place of cocoa when making cakes ? My OH has wondered this and I just know you people on here will tell us yeah or nay.

[rockyracoon]

I suppose you could be the chocolatey flavour will be a lot weaker I'd imagine and remember that there's loads of sugar and maybe dried milk in drinking chocolate.

[mazie]

I wouldn't use drinking chocolate flump. Here's a link that explains the difference

http://coffeetea.abou...rinking-chocolate.htm

[vakayu]

Not the same flump1 as there is sugar in dc better to use cocoa!!

[flump1]

Thank you, I knew I could count on you !

[magsmay]

mazie that's an american link and their idea of drinking chocolate is not the same as ours. Cocoa is the best for cooking as its more chocolatey and has no sugar. I once started making brownies then realised I'd ran out of cocoa -made then with good quality hot chocolate granules but was not the same texture or taste.

[chris1957au]

Well Ive been cooking for some 40 years and have used drinking choc on many occassions, you do need to a just up the quantity DC and ajust down sugar and you will not get such a dark rich flavour it is slightly richer than using Milo, you can also if you want to go lighter still us Bournvita or ovaltine in cakeS, choclate ice topping can also be used.

Drinking choc makes a great creamy choc sauce too.