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Stupid Chocolate Question

Juniper Apr 3, 2007 05:27 PM

So I had the good fortune of spending almost a month in France recently. Of course, I simply couldn't return without a boatload of goodies, including chocolates from La Maison du Chocolat. Out of curiosity about what unsweetened chocolate is like, I purchased a bar of 100% pure cocoa. And after finding out what unsweetened chocolate is like, I've decided it's inedible as is. LOL.

So not really knowing what to do with the remainder of the bar (about 75 grams-worth), I'm turning to you my fellow hounds for some guidance. Can I use this just like one would use unsweetened baking chocolate? Is there a difference between baking chocolate and confectionary chocolate?

Thanks in advance for your sage advice!

  1. d
    dixieday2 Apr 3, 2007 05:39 PM

    You've got straight-up unsweetened chocolate there; use like you'd use any other unsweetened baking chocolate, since that's what it is. Enjoy!

    1. Quine Apr 3, 2007 05:44 PM

      Well the difference is how much stuff is added, as in sugar, milk, vanilla etc. I woudl suggest that you embark on a sorta research project. Find some high grade high % chocolate( start with low % and move up) and see what you like, them add stuff to your import to make a confection.

      1. Non Cognomina Apr 3, 2007 06:09 PM

        First I must say that I worked for LMDC for a year and the thing I miss the most is their 100% bar. It is certainly not popular with American palates, though. I liken it to drinking black coffee, where you can actually taste the coffee itself, rather than the altered flavor with milk and sugar.

        As for what you can do with it now that you realize you don't care for it, there are several option. One that always appeals to me is chocolate fondue. Heat heavy cream (approximately half the weight of the chocolate) to almost boiling. Remove from heat. Add approximately 20% by weight of sugar (more or less to taste) and stir to dissolve completely. Pour over the chocolate (broken into very small bits) and stir gently with a whisk until a smooth texture is acheived. Use immediately to dip fruit, chunks of break, corners of croissant...

        1. maria lorraine Apr 4, 2007 01:39 AM

          That 100% could make some rockin' brownies or chocolate souffles.

          2 Replies
          1. re: maria lorraine
            TorontoJo Apr 4, 2007 07:21 AM

            Yum. Or a bittersweet chocolate mousse. Or molten chocolate cakes. Or a flourless chocolate cake. Or... the list goes on! :)

            1. re: maria lorraine
              maria lorraine Apr 12, 2007 03:54 PM

              Here's a recipe for Supernatural Brownies you can use from the New York Times (may
              require you to register but it's free)...
              http://www.nytimes.com/2007/04/11/din...

            2. Juniper Apr 4, 2007 07:25 AM

              So it looks like I can use this just like any baking chocolate. Excellent. Thanks everyone!

              1. PseudoNerd Apr 5, 2007 02:46 AM

                hot chocolate: melt it in some milk or cream, and add spices, vanilla, extracts, alcohol, salt, sugar, etc. if you want.

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