Chocolate Popsicles - why extra cocoa ?

Discussion in 'Food & Cooking' started by kbarb, Apr 27, 2012.

  1. kbarb


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    Cook At Home
    I know this isn't exactly fine dining, but I thought some of the experts would know the answer . . .

    I'm trying to make the best chocolate popsicle, otherwise known as a fudgsicle I guess.

    All the recipes seem to call for semisweet chocolate, and a bit of cocoa.

    What's the reason for the cocoa - anyone know ?

    I'm asking because the texture always seems to be a bit chalky, and I'm thinking, that's because of the cocoa.

    Couldn't you just add more semisweet ?

    If it's a problem of the fat quotient, then just leave out the butter or use nonfat milk, no ?

    Here's a typical recipe :

    2 1/2 tablespoons (approx 25 grams) semi-sweet chocolate chips
    1/3 cup sugar
    1 1/2 tablespoons unsweetened cocoa powder
    1 1/4 cups whole milk
    pinch of salt
    1/2 teaspoon vanilla
    1/2 tablespoon unsalted butter

    ( I never understood the need for butter either - it doesn't seem to emulsify well in recipes like this)

    Last edited: Apr 27, 2012
  2. foodpump


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    Professional Pastry Chef
    Probably to boost the chocolate flavour,  When you freeze, you mute flavours.

    According the USDA, "Bittersweet" chocolate must conain a min. of 35% cocoa content, "Semisweet" the same, "sweet" the same.  The Europeans use pecentages, not names, so you know a 55% chocolate has 55% cocoa content, a 70% has 70% cocoa etc.

    Hope this helps..