A Shot of Chocolate Liquor Anyone!
So, what exactly is baking chocolate?
I remember biting into what looked like a yummy piece of chocolate..., the dry, cocoa powdery taste..., I couldn't have thrown it farther!
At the time, I wasn't aware that it's not a candy making chocolate per se, but literally the first chocolate to come from the cocoa bean..., after a lengthy process of drying, roasting, and grinding cocoa nibs.
The beans slowly transform into a thick paste called chocolate liquor or cocoa mass.
It's far from a chocolate alcohol though. "Liquor" translates to liquide in French, so chocolate liquor, is actually referring to a chocolate liquid.
It's probably the healthiest aspect of chocolate there is available, aside from the bean itself. Getting use to the direct taste might take some time, if at all. Add this unsweetened chocolate to recipes though, and it instantly becomes a nice little naughty chocolate!
You might know it by the popular brand of Baker's Unsweetened Chocolate.
This type of chocolate can easily contain 100% cocoa solids with about fifty-plus percent cocoa butter.
There's nothing else added, so having no sugar content allows for more chocolate flavor control in baking your favorite chocolate recipes
You can substitute three (3) tablespoons cocoa cocoa powder and one (1) tablespoon butter, coconut oil, or shortening. for one ounce of unsweetened baking chocolate square.
If you are Making Candy Chocolate Do not use butter! save the head ache for the morning after a good time. I highly recommend coconut oil. The reason is that butter contains water and will cause you chocolate to seize up! Coconut oil is more like the natural cocoa butter and will return to solid once it is cooled.
Butter... good for baking..., but for making chocolate candies not so good
So when grandmas homemade recipe calls for chocolate, unsweetened chocolate, bitter chocolate, cooking chocolate, chocolate coating, or unsweetened chocolate coating, it's referring to the chocolate liquor that has no added ingredients.
The straight taste or flavor may be undesirable, but you won't hear about me turning down chocolate goodies that are made with unsweetened delight.
...yeah, chocolate and me..., we're friends again!
Melt unsweetened chocolate-types by bringing the temperature of the
chocolate to about 115-118 °F (46-47 °C). It's delicate so be mindful of
the temperature to avoid seizing.
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