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Jan 3, 2006 04:12 PM

Baking to dipping chocolate

  • k

I have a bit of a dilema. I bought a bar of bakers chocolate on accident and I am in need of some dipping action. Is there anything I can add to avoid another trip to the market?

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  1. Can you give us a little more information? Is is unsweetened chocolate or bitter-sweet or semi-sweet? What do you want to dip and do you want it to forma hard shell or be more like a chocolate fondue?

    2 Replies
    1. re: Candy

      The label reads "Baking chocolate with 72% cocoa, content including extra cocoa butter for easier melting"
      I tasted the chocolate and it was pretty bitter.
      I am dipping biscotti.

      1. re: kjblacks

        You can melt it slowly and add a bit more sugar to it, just keep stirring and tasting until you get it where you want. If you don't have super fine sugar on hand you can make some by whirling regular sugar in your food processor. Super fine is preferred because is dissolves more readily. You may also want to add a bit of vanilla to the chocolate too.

    2. What Candy (appropriate name!) suggested will work, but I doubt you'll be very happy with the results. Baker's chocolate isn't very good quality -- it's okay for baking, where it's basically flavoring, but for dipping you ideally want something higher quality intended for eating as-is (since that's basically what you're doing).

      4 Replies
      1. re: Ruth Lafler

        I made a lot of fudge (13 lbs.) for gifts at Christmastime with "Baker's Chocolate". It was smooth, rich and delicious. It elicited moans of delight my husband reported when his staff go into it. I also did some creative flavoring Kahlua, Chambord, and bourbon. It did not last long at all.

        1. re: Candy

          I've always made fudge with Baker's chocolate, but considering you add sugar and milk and then cook it to change its consistency, that's not a comparable situation. Dipping chocolate is basically pure chocolate, so the quality -- both taste and texture --is paramount. Adding sugar will help it not be bitter, but it still won't be as good as chocolate that was professionally blended and sweetened to be eaten as is.

          1. re: Ruth Lafler

            My point was that it might not be the best chocolate for what she wanted but if she wanted to avoid a trip to the store, what she could do to make an okay (but great) substitute.

            1. re: Candy

              And I agree -- but although it's up to her, I'd rather make a trip to the store than spend a lot of time dipping stuff and ending up with a mediocre product.

              I keep forgetting to mention that it also depends on what she's dipping -- if she's just playing around with something cheap like pretzels that's one thing, but if she's going to be using a lot of relatively expensive ingredients (like high-quality dried fruit), it's worth getting the right chocolate.