“www.joyofbaking.com/cocoa.html
Substitute 3 tablespoons (18 grams) cocoa plus 1 tablespoon (14 grams) unsalted butter for every 1 ounce (28 grams) of unsweetened chocolate.”
Perhaps you can substitute the unsalted butter for every ounce of chocolate, and then play w/adding flour to compensate for the bulk of the cocoa powder?
Thanks, I saved that info and may give it a try. I was thinking too about trying white carob chips. I find the white chocolate chips often found in the stores to not really taste like chocolate but to be overly sweet.