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Cocoamass to bittersweet

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I'm in a bit of a bind. I have a recipe calling for bittersweet chocolate but all I have is a block of Callebaut cocoamass (lists 100% cocoamass - no sugar). Can anyone recommend a technique for blending with sugar and/or fat to get something resembling bittersweet?

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  1. I actually just did this, and did some research after I had a hard time getting the chocolate sweet enough (using my very scientific "keep tasting until it tastes good" method). I found some ideas on this page useful: http://ask.metafilter.com/146214/Unsw... (ironically enough, they point to CH as a possible resource).

    One very rough idea is to think that if bittersweet chocolate is 60-70% cocoa mass, then taking the amount of bittersweet chocolate called for and dividing that amount into unsweetened chocolate and sugar should yield a close substitute. So 10 oz of bittersweet chocolate could be made by mixing 6 oz cocoamass and 4 oz sugar. But I haven't experimented this carefully, so don't take my word for it . . .

    Oh, and as for technique, the melt & stir method seems to be OK for me. You can always let it cool if you need the chocolate to be hard.