Hi Tony,

Substitute 3 Tbsp. (18 grams) cocoa plus 1 Tbsp. (14 grams) unsalted butter for every 1 oz. (28 grams) of unsweetened chocolate. Dissolve the cocoa in at least 2 Tbsp. of liquid in the recipe to bring out the cocoa's flavor. Look for a cocoa that says "Dutch" or "Dutch Process(ed)" on the label.

This works well for baked goods. For things like a mousse or pudding where you need the "strength" of the chocolate to give the mousse body, it doesn't work as well. If you can find cocoa butter anywhere, use it instead of the butter.

Karen