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What to do with unsweetened chocolate (besides eating it straight up)?

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  • What to do with unsweetened chocolate (besides eating it straight up)?

    I bought some Bakers Chocolate (so not the BEST quality) a couple months ago and it's been sitting in my cupboard. I find it far too bitter to eat plain; my tolerance is 85%-90%. Is there any recipe where I could integrate it into coconut flour in cookies/muffins or melt it with honey and coconut oil to make candy-type treats? I've been looking online but the majority of recipes use 70-72% chocolate so the unsweetened chocolate wouldn't be a 1:1 substitution. Thanks!

  • #2
    Similar question. I just bought an 8-oz pack of Scharffen Berger Cacao Nibs (on sale for $3.49). I opened the pack and tried it; pretty darned good, but I'd rather use it in a recipe than just eat it straight.

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    • #3
      Unsweetened chocolate (chocolate liquor) can be used like cocoa in recipe but you will need to adjust the amount of fat. Dry cocoa is 12 - 15% fat, where as the unsweetened chocolate is generally 55% fat.

      The substitution of using cocoa for unsweetened chocolate is 3 table spoons of cocoa plus 1 tablespoon of fat (shortening or butter) = 1oz of baking chocolate
      "I am a member of PETA...People Eat Tasty Animals"

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      • #4
        Scharffen Berger Cacao Nibs can be used like "bakers chocolate" in recipes. I bet you could modify the "brownie" recipe in the PB cookbook to use the Nibs. if you follow the substitution above, you have to melt the Nibs in a double boiler, you should be all set
        "I am a member of PETA...People Eat Tasty Animals"

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        • #5
          I was really craving something with the texture of chocolate last night (but not chocolate specifically...) so I grabbed a square of the unsweetened stuff. It actually wasn't too bad! I found I can only have one serving at a time since it really coats your mouth. I'll definitely pick up a higher quality bar like Ghiradelli next time though or maybe a good brand of 99%.

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