Mexican cinnamon is really Ceylon cinnamon, which is imported to Mexico!), plus a few drops almond extract, if desired OR in mole sauces, cocoa powder -- In mole recipes, substitute one tablespoon cocoa powder for every ounce of Mexican chocolate called for in the recipe. When cocoa powder is the substitute for Mexican chocolate, also do the following: for every tablespoon of cocoa powder, add in 1-1/2 teaspoons oil or butter, plus 1 tablespoon sugar and 1/2 teaspoon cinnamon, or to taste.

	substituting COCOA POWDER
NONALKALIZED (regular or natural) WITH ALKALIZED (dutch-process)	If you substitute nonalkalized with alkalized cocoa, or vice versa, the use of baking soda or baking powder depends on the result being sought. General substitution for 3 tablespoons (18 grams) Dutch-processed cocoa: 3 tablespoons (18 grams) natural cocoa powder plus pinch (1/8 teaspoon) baking soda General substitution for 3 tablespoons (18 grams) natural cocoa: 3 tablespoons (18 grams) Dutch-processed cocoa plus 1/8 teaspoon cream of tartar or 1/8 teaspoon lemon juice or vinegar
COCOA POWDER (1/2 cup)	Carob Powder: has a higher sugar content and a lower fat content than cocoa powder. So when substituting cocoa powder with carob powder, per 1/2 cup, try decreasing the sugar by 2-3 tablespoons or to taste, and increasing the fat content in the recipe by 2-3 tablespoons butter or oil, or to taste. You'll have to experiment because each recipe is different.
COCOA POWDER (1/4 cup)	= 1/2 cup (3 oz) "morsels" (unsweetened) cut sugar by 1/4 cup and shortening by 1 TBSP
CAROB POWDER / CAROB CHIPS	Most cookbooks call for cocoa to be substituted for carob measure for measure, but since cocoa has a stronger flavor, you should use less. Cocoa powder has more fat than carob powder, and some caffeine. Since carob burns more easily than cocoa, the recipe may call for a lower oven temperature than is necessary with cocoa powder. Substitute carob chips with chocolate chips.
CHOCOLATE CHIPS	6 ounces of chocolate chips equal 1 cup = chocolate bars chopped into chunks OR M&M candies (in cookies) OR nuts (in cookies) OR carob chips OR raisins OR chocolate-covered raisins OR butterscotch chips (If you're using these in place of chocolate chips to make fudge, use less fat in the recipe.) OR peanut butter chips (If you're using these in place of chocolate chips to make fudge, use less fat in the recipe.) OR white chocolate chips (If you're using these in place of chocolate chips to make fudge, use less fat in the recipe.)
COMPOUND CHOCOLATE	= couverture chocolate (This has luscious cocoa butter, which makes it tastier but harder to work with.) OR compound coating (other than chocolate) OR chocolate hazelnut spread (This makes a good chocolate dip for strawberries. Thin it with a little cream and warm it in a double boiler before dipping.)
COUVERTURE CHOCOLATE	= compound chocolate coating (Not as rich and tasty, but easier to work with) OR ordinary chocolate
MEXICAN CHOCOLATE (1 ounce)	= 1 ounce semi-sweet chocolate + 1/2 teaspoon ground Mexican cinnamon (Canela - Mexican cinnamon is really Ceylon cinnamon, which is imported to Mexico!), plus a few drops almond extract, if desired OR in mole sauces, cocoa powder -- In mole recipes, substitute one tablespoon cocoa powder for every ounce of Mexican chocolate called for in the recipe. When cocoa powder is the substitute for Mexican chocolate, also do the following: for every tablespoon of cocoa powder, add in 1-1/2 teaspoons oil or butter, plus 1 tablespoon sugar and 1/2 teaspoon cinnamon, or to taste.
CHOCOLATE HAZELNUT SPREAD (Gianduja Paste)	1 for 1 with peanut butter.