Bittersweet Chocolate

Discussion in 'Pastries & Baking' started by dagger, Jan 10, 2006.

  1. dagger

    dagger

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    I read you should look for Bittersweet which is 50% or less coco solids but the only i can find is 60%. What is bittersweet chocolate and can coco powder be used instead in recipes? ALso natural or Duch coco powder i have both but see they are not the same, why? A lot of recipes in willams&sonoma best of desserts says to use bittersweet and unsweeten chocolate?

    Do you need cream of tarter to make egg whites stiff?

    Does Heavy chream come in a powder form like buttermilk?

    :chef:
     
  2. panini

    panini

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    Dagger.
    I would not substitute cocoa for the chocolate.
    Look a little deeper on your chocolate. Sometimes cocoa solids and cocoa butter is added together. Usually the balance is sugar.

    example 1 bittersweet
    48% cocoa solid
    12% cocoa butter
    40% sugar

    example 2 semisweet
    38% cocoa solid
    12% cocoa butter
    50% sugar higher sugar.

    I would not hesitate to use the bittersweet you are finding.
    HTH
    pan
     
  3. kuan

    kuan Moderator Staff Member

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    And nope, you don't need cream of tartar to get eggwhites stiff, but it also comes in powder form.

    Heavy cream does not come in powder form. Just liquid... thick shiny smooth silky velvety liquid. :)
     
  4. chrose

    chrose

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    Down boy......heel......:smiles:
     
  5. panini

    panini

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    :lol: :lol: :talk: :lol: :beer: :lol: