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Oct 17, 2010 09:50 AM

Seeking basic recipe for turning baker's chocolate into eating chocolate

I just tried this experiment: 1 tsp of water; dissolve 2 T sugar into that; add 1 block of baker's chocolate. Cool. Eat.

This came out OK and I think is on the right track. Might need some additional sugar.

I want to make some kind of edible chocolate for use in a bread recipe I am experimenting with.

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  1. I don't understand why you wouldn't just buy eating chocolate, especially since some brands of baker's chocolate are of a really poor quality? Am I missing something?

    1 Reply
    1. re: LauraGrace

      Mainly, this is a cooking experiment. Of course I'd buy good-quality chocolate for actual eating purposes.

    2. You don't need to dissolve sugar in water, just heat the sugar slowly and it will melt, then add the resulting syrup to the melted chocolate, to taste. Or you can melt the chocolate, add your sugar and stir well. The heat of the melted chocolate will melt the sugar sufficiently. Cool; it will harden and be chopable. About one tablespoon of sugar to a one ounce square of unsweetened chocolate will approximately replicate the taste of semisweet for baking. By adding 2 tablespoons of sugar per ounce, and thinking you might need additional sugar, you may be looking for a sweet baking chocolate.

      Mm, I'm wondering why you don't just purchase bittersweet or semi or whatever, edible chocolate without playing around; unless you have a big supply of unsweetened you need to use up. Save it for brownies. Supermarket brands of unsweetened chocolate is not very good, imo, and I avoid it.

      If what form do you want the chocolate for your bread, chunks, chopped, melted or what?

      6 Replies
      1. re: bushwickgirl

        As I told LauraGrace, above, this is mainly an experiment. I plan to do some experiments involving bread and chocolate; I was curious to see what I could do with baking chocolate. For the actual, final product, I'll probably use some Trader Joe's Dark.

        1. re: Howard_2

          Well, as I outlined, you can modify unsweetened chocolate for baking if you're in a pinch by adding sugar, instead of having to run out to the store. Same goes for cocoa, with sugar and vegetable oil. Thing is, I have bittersweet chocolate around much more often that I have unsweetened.

          Are you doing some sort of bread with a chocolate filling or batons, pain au chocolate type thing, maybe with bread dough, rather than croissant? Just curious.

          1. re: bushwickgirl

            I'm planning on making some items that are, let us say, 3rd cousins to chocolate croissants.

        2. re: bushwickgirl

          bushwickgirl, what an amazing set of options! thank you for putting in so much detail. just learned a lot there, I did.

          1. re: bakersdelight

            Cool, Howard _2 and thanks, bakersdelight.

          2. re: bushwickgirl

            Yes, I was thinking 1 tsp water, melted chocolate is a recipe for seized chocolate. Taste is the easiest way to go w/ sugar and chocolate. And, howard_2, you could try tempering the chocolate to make it more like eating chocolate but it would be unnecessary if you're planning on baking with it.

          3. If you have actual "Baker's Chocolate" then this is chocolate liquor that has been allowed to cool and harden. You probably can add water to this without seizing, I shouldn't wonder, but don't understand why you'd want to. This chocolate does not taste well to eat by itself as is. It lacks both sugar and cocoa butter to make it palatable. My daughter tried some when she was little, thinking it was just chocolate. She described it as tasting like dirt. Bakers use it to control the chocolate flavor in baking, and I suspect also because no one will steal it and eat it when their back is turned.

            Actual "Bittersweet" or "Semisweet" chocolate has at least 35% chocolate liquor, plus cocoa butter and sugar in varying amounts. You can eat this chocolate, and this is the type chocolate commonly used in home kitchens as chocolate morsels for a large variety of purposes. To get this sort of chocolate from baker's chocolate, you'd need to add both sugar and fat. I'd suggest you warm the sugar then add and melt the baker's chocolate in a bain-marie or double boiler. Finally, you'd slowly add in your butter, whisking in a bit at a time.

            Finally, if you mean MILK chocolate, that contains at least 10% chocolate liquor, plus cocoa butter and sugar in varying amounts, and at least 12% milk (milk, cream, milk powder, etc). If you want to make this, you need to heat the milk and add it slowly.

            1. Doubt that it is worth it. You would have to melt the chocolate, add corn syrup and cocoa butter and then temper the chocolate which isn't easy without a machine. then pour the stuff into molds and let it cool.