Cocoa vs drinking chocolate

[falcon]

I'm planning on making the gooey chocolate pudding from The Dinner Lady book tomorrow and the recipe calls for drinking chocolate.

Now I have Green & Black's cocoa, can I substitute this instead? My only other alternative is a few sachets of Cadbury's hot chocolate.

I would too, but I don't want to make it too bitter.

Do you think I should use a little less of the cocoa than I would the drinking chocolate?

how about 50:50??

50/50 sounds like a plan

I hope Cadbury's drinking chocolate will do, I'm too lazy to go out and buy an alternative.

i'm making a Chocolate Mayonnaise Cake tomorrow...apparently v.delicious!

All the Dinner Lady recipes say 'drinking chocolate' when it seems to definitely mean cocoa - the recipes would just be too sweet otherwise. I think that's just what she calls cocoa - perhaps it's a regional thing or a family thing.

Interestingly, I think the recipes in her second book do call for cocoa, so I wonder if she/her editor had had feedback to that effect!

I would just use all cocoa powder.

Thankyou Eco.

MUM23ASD I loathe mayonnaise but that cake sounds really good, it'd be very moist I imagine.

Let us know what you think of it please.

Bit thick here and not a baker. What is the difference between the 2 please?

Drinking or hot chocolate is generally sweeter often with flavourings and plenty of sugar.

Cococa is less refined with little or no sugar,darker and richer.

Drinking chocolate/hot chocolate always includes sugar and often dried milk powder and other flavourings. To make a drink, you just add it as it is to milk or water.

Cocoa powder always has to be sweetened in a drink, that's why I prefer it so I can control the sweetness.

I would always use cocoa powder in a cake, never hot chocolate.

Thanks for that!