Out of cocoa powder, but have a delicious chocolate recipe that calls for it? Sephra chocolate is not only the best chocolate for fountains, it's also the best baking chocolate! I mean - it is absolutely delicious!

No cocoa, use Sephra chocolate chips in your recipes calling for cocoa. Sephra chocolate is the best baking chocolate, so all of your chocolate recipes will taste even more chocolaty.

Pros and Cons of Cocoa 

Cocoa powder gives a recipe an intense chocolate flavor, and it also significantly darkens the final product. Cocoa also dries out and stiffens baked goods, so recipes using cocoa usually require extra fat. The cocoa’s exact flavor contribution depends on the type of cocoa called for in your recipe.

Natural and Dutch-processed cocoa are unsweetened, but Dutch-processed cocoa is less bitter than natural cocoa powder because it has added alkali. Most recipes use natural cocoa, and these recipes often also call for baking soda which reacts with the acidic natural cocoa.

If you’re out of cocoa, you can use Sephra Dark Chocolate chips instead. We actually recommend it. The enhanced flavor and moistness is a real plus in all your chocolate recipes. 

How to Substitute Chocolate Chips Instead of Cocoa

Here’s how:

For every 6 tablespoons of cocoa your recipe calls for, use 6 ounces of semi-sweet Sephra chocolate chips. In other words, one tablespoon of cocoa equals one ounce of melted Sephra chocolate chips.

The math: 

¼ cup cocoa = 2 ounces or 4 tablespoons
½ cup cocoa = 4 ounces or 8 tablespoons
2/3 cup cocoa = 5 1/3 ounces (give or take) about 11 tablespoons
¾ cup cocoa = 6 ounces or 12 tablespoons
1 cup cocoa = 8 ounces or 16 tablespoons


Katherine Harder of LeafTV, suggests you reduce the sugar in the recipe by 7 tablespoons for every 6 ounces of chocolate chips. Since Sephra chocolate chips are sweeter than cocoa, your recipe will require less sugar. 

Also, because Sephra Chocolate chips already contain fat, you won’t need as much butter or oil. The article says to reduce the fat by ¼ cup for every 6 ounces of Sephra chocolate chips used.

if you are substituting for Dutch processed cocoa in your recipe, add 1/8 teaspoon baking soda for every ounce of Sephra chocolate chips. 

Lastly, microwave the Sephra chocolate chips at 50% power in 10-15 second increments. After each “blast” of microwave heat, check the chips for softness and stir. Once the chocolate is liquefied, it’s ready to use in your recipe.

National Chocolate Day


Today is National Chocolate Day, so it’s a good time to start baking with Sephra Dark Chocolate Chips and celebrate the day with some chocolatey goodness…rich, chewy and delicious. Here’s a recipe to get you started.

This is one of the best chocolate cookie recipes - ever. My family insisted we turn this into a Christmas Cookie tradition, but make it all year round, too. It is super easy and yum, yum, yummy! 

Chocolate Cookies

Ingredients: 

1 can Eagle Brand Condensed Milk

12 oz Sephra Dark Chocolate Chips

1/4 cup butter

1 cup flour 

Directions:

Preheat oven to 350 degrees

Melt chocolate chips on half power in microwave. (I ususally do 45 second bursts; check; repeat)

Stir in Eagle Brand Milk

Add 1 cup flour to chocolate mixture. 

Add extra chocolate chips if desired - we added white chocolate to this batch. A handful of dark chocolate chips is amazing, too! 

Drop by Tablespoons onto ungreased cookie sheet. 

Bake 9-10 minutes. 

Do not overbake. 

These cookies look a little undersdone at first, but are meant to be chocolately and chewy. 

Cool on rack. You can sprinkle with powdered sugar when cool. They are delicious either way!