Dark Chocolate Substitutions

Flavor: Good cocoa powder produces excellent chocolate flavor, but it's more concentrated and one-dimensional compared to the complex, layered flavor of quality dark chocolate. The sugar compensates for the sweetness that dark chocolate provides. For everyday baking, this works well; for special occasion chocolate desserts, use real chocolate.

Texture: Melted dark chocolate provides a smooth, glossy richness that cocoa powder can approximate but not fully replicate. The butter adds back some of the fat content, but the silky mouthfeel of real melted chocolate is unique. Brownies and ganache are the most noticeably affected.