Help!!!! I'm confused!

Discussion in 'Food & Cooking' started by gwen, Apr 9, 2002.

  1. gwen

    gwen

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    :chef: Hello!
    I face up to a problem of translation and I need an explanation!!!:confused:
    The french word is "chocolat de ménage" or "chocolat à patissier", and in English I found "unsweetened chocolate", "baking chocolate", "plain chocolate", and "cooking chocolate" and "bitter chocolate".
    So are they synonimous or are they different?
    Which one do you use to make cakes????
    Every iformation will help me!!!!
    Thank you
     
  2. isa

    isa

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    C'est pas la meme chose.



    unsweetened chocolate = chocolat non-sucré

    bitter chocolate = chocolat mi-amer

    plain chocolate", and "cooking chocolate"

    Je crois bien que le chocolat de ménage est l'équivalent de baking chocolate, je vais vérifier demain au marché.
     
  3. anneke

    anneke

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    Non-sucé? Es-tu bien certaine? :lol: :lol: :lol:
     
  4. suzanne

    suzanne

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    Anneke, soyez gentille! Ne riez pas!:mad:
     
  5. anneke

    anneke

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    Isa's French is far better than mine! She knows I'm just teasing!

    ;)
     
  6. w.debord

    w.debord

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    I've never seen "plain chocolate" written in a recipe. What do the French consider plain chocolate?
     
  7. isa

    isa

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    Yup I know. Nice little typo though. ;)
     
  8. jock

    jock

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    In Britain the term "Plain Chocolate" means "Dark Chocolate". Whether it is bittersweet or semisweet I cannot say.

    Jock
     
  9. bouland

    bouland

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    In France where the cocoa solids percentage is stated on the label, it is much easier to specify chocolate in a recipe. In the U.S., and I suspect other English speaking countries, non-commercial chocolate is less well described. Unsweetened chocolate is 99% or better cocoa solids. Bitter-sweet, or semi-sweet, chocolate can have as little as 50% cocoa solids. There are also chocolate compounds sold for baking that have even less cocoa solids plus lots of added ingredients to change the cooking characteristics of the cocolate. Chocolate chips, for example, have been modified so they melt at a higher temperature than normal chocolate so they retain their shape better in the finished product. The Guittard Chocolate Company web site has a lot of information on both consumer and industrial chocolate.

    In France, I prefer the Poulain Dessert 64% chocolate for most baking applications. It can also be used for couvertures. For coating, I use a 70+% chocolate.
     
  10. mezzaluna

    mezzaluna

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    Bienvenue, Gwen. La France me manque!