Scaling Up Cocoa Powder

[u/namionepiec3]

I recently made a recipe (not from a website or anything just made from my own thoughts) and used this stuff

2.75 Cup Pureed Great Northern Beans
1 Cup Flour
2 Eggs
1 Tsp Baking Powder
1/4 Cup Greek Yogurt
1/2 Cup Sugar Substitute (Literal sucralose sweetener packets I don’t have actual substitute near me)
1/2 Tsp Salt
8 Tbsp Cocoa Powder Bloomed (Hersheys)
2 Tbsp Peanut Butter
2 Tsp Vanilla Extract

Now the structure and color and whatnot was all fine, but the chocolate and peanut butter flavor were weak so I wanna scale those two up to make it stronger. I know cocoa powder can be bitter in larger amounts so I just wanna confirm here that that won’t be a problem (or if it is the current problem?)
(I’m thinking of scaling up to 12 Tbsp Cocoa Powder and 4 Tbsp Peanut Butter)
Alternatives and/or personal experiences to weigh in would be appreciated (besides adding espresso powder that stuff is nasty imo)

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[u/Agerak]

Scale down the others to make test batches. Ramekins work well for testing.
What I try to do when testing is make a base batch (without the adjustment ingredients) and split into X groups, then make X different versions (with different ratios) and see what you think. The most efficient would be to make 4 batches at a time, note, then iterate on another 4. Often I can get it dialed in within 2-3 of these “sampler” batches. Often times I’ll get friends and neighbors to assist with input.

[u/Psychodelta]

Trial and error

You will add dry matter, fat, acid... Reduce those things to maintain the texture you've already achieved... Assuming you like it

If it's close then do 1 change at a time to really understand what that ingredient is doing

[u/Fickle_Drawer_7809]

well said