Baking Chocolate

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

Substitute for One Ounce Unsweetened Chocolate

If yo are baking cookies, chocolate cakes or whatever

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!


Heating Tip for Baking Chocolate

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.

Like This Page!

New! Comments

Have your say about what you just read! Leave me a comment in the box below.
Middle Of Page< > Top Of Page

Return from here to Types Of Chocolate

Return from here to Sweet Chocolate

Return from Baking Chocolate to the Home Page

How You Can Help

Do you like Chocolates-Made-Easy.com?
You can help keep the site active with a small donation! Thank you for helping support this site!


Like This Article!


What Others Are Saying About Us
_________________
"...you are really so kind to share all of this information...
Holly" Read More
_________________

"...LB you make amazing candies that are nothing short of divine... Nichol, Elma WA" Read More
_________________

Add Your Comment

LB's Fine Line Samples "Talk about delicious, and delightful! I wanted to savor every bite... Store help is superb. Don't miss out!
Barb, Elma WA"
Read More
_________________

Add Your Comment

"excellent site with explanations of  tempering chocolate
קדמת עדן" Read More
_________________

Add Your Comment

"Thank you so much for your tips to keep it warm,it was very helpful...Kuala" Read More

What's Your Like? Say it Here!













A HUGE
THANK YOU!
Especially for You!

We survive because of you and the ads on the pages here at Chocolates Made Easy!

Many of you wonderful folks have donated by clicking the Donate link at the bottom of the page. You need to know your generosity helps us make these great pages that everyone can read for free!

THANK YOU SO MUCH!







Trying to find out how to package your chocolate candies?
Stay fresh on your candy making technology with this comprehensive and accessible discussion of food packaging principles and their applications.
Food Packaging and Shelf Life: A Practical Guide
Brought right to your door!