The trick to using liquor instead of cocoa powder is to understand that liquor by weight is +/- 50% fat. You can't use liquor and not adjust the other fats that the recipe calls for (butter, vegetable oil, etc).

For example if your recipe calls for 1/4 c of cocoa powder, you need to use 1/2 c of liquor and reduce the other fat in your recipe by 1/4 c. it's really that simple.

I think you'll also find that by reducing other fats, your baked goods will be much lighter and fluffier than using shortenings, or oil. At least that's been my experience.

Cheers

Brad.

Willie Harcourt-Cooze first book had recipes only using cocoa liqour, his Uk company runs a line of premium cacao liquors of various origins. I too use my bean to bar liquor in my baking, you cant beat it for flavour control, though i find i have to invent most of my recipes to get the chocolate hit that i am after.

I'm interested in hearing whether or not chocolate makers who sell at fairs and festivals have had any success selling unsweetened baking chocolate. I love using my bean-to-bar chocolate in baking, of course, but would like to hear if vendors at these kinds of events have tried it. My thought is packaging it as four 2-oz bars with about four recipes included......basics like brownies, cookies, cake, etc.

updated by @denise-brennan: 04/11/25 09:27:36