Why Your Recipe Uses Cocoa Powder Instead of Chocolate
Since chocolate and cocoa powder are both made from the same plant, you might be tempted to substitute one for the other in a recipe, especially if you only have one in your pantry. But the concentration of fat and flavor in cocoa powder compared to regular chocolate can make a huge difference.
When you bake with cocoa powder, you are using a relatively low fat ingredient as it is mostly made from cocoa solids. Unsweetened chocolate, on the other hand, is made up of the same cocoa and cocoa butter solids, making it much fattier. The lower fat content of cocoa powder intensifies the chocolate flavor and may even change the texture of your baked goods (the less fat, the less moisture). This is why you can’t just crush chocolate and hope to use it instead of cocoa powder in something like cake or other baked goods, even if moisture isn’t an issue. For more information click the link below.
This Is Why Cocoa Powder Is Used In Your Recipe Instead Of Chocolate | Kitchen