Dutch-Process Cocoa: 3 tablespoons unsweetened cocoa powder plus a pinch (1/8 teaspoon) baking soda for every 1-ounce Dutch-Process Cocoa. 1 ounce unsweetened chocolate plus 1/8 teaspoon baking soda (reduce fat in recipe by 1 tablespoon). 3 tablespoons carob powder for every 1-ounce Dutch Process Cocoa. Mexican Chocolate: 1 ounce semi-sweet chocolate and 1/2 teaspoon ground Mexican cinnamon for every 1-ounce Mexican Chocolate. In mole sauces, substitute 1 tablespoon cocoa powder for every ounce of Mexican chocolate called for in the recipe. Milk Chocolate: Substitute equal amounts of sweet chocolate OR semi-sweet chocolate for milk chocolate.