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Converting dark chocolate to semi-sweet?

Discussion in 'Pastries & Baking' started by s0l0n, Dec 13, 2010.

  1. s0l0n

    s0l0n

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    I'm a newbie at baking and recently made the mistake of buying a lot of dark chocolate (Lindt 70% cocoa) for recipes calling for semi-sweet chocolate which I understand is 40 - 60% cocoa . As I just bought it in a random shop I was passing and can't easily return it I was wordering if it's possible to convert it to semi-sweet with sugar/butter without losing flavour and if so what ratio should I use?

    Thanks in advance for any help.
     
  2. chrisbelgium

    chrisbelgium

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    Buying 70% cacao chocolate for recipes can never, ever be a mistake!

    Using 40% cacao chocolate in a recipe is a mistake, always, no dought.

    Simply follow the recipe and enjoy a much better result with the 70%.
     
  3. s0l0n

    s0l0n

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    Really? But won't the result be less sweet? Personally I'm not that much of a fan of dark chocolate and one of the recipes is for truffles so I'd rather not have too much of that flavour.