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Post by princessvaliant on Dec 29, 2011 19:35:55 GMT -5
For those who have sold products at farmers' markets or festivals, have any of you offered unsweetened baking chocolate? I'm thinking of doing it, and just wondered if others have tested the market for this directed at people who want to bake with artisan chocolate.
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Post by deborah on Dec 29, 2011 23:26:55 GMT -5
I'm not sure there's much of a market for it. When I first started making chocolate, I asked a few people I know who bake a lot whether they'd be interested in fine "baking chocolate " and they all frowned. If you do some research, you might conclude (as did I) that recipes simply don't call for it any more; nearly every recipe I find as of late uses bittersweet or semisweet chocolate. I think baking chocolate has become passe, maybe because the choices were extremely limited and consisted of pretty "bleh" stuff.
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Post by mattmarion on Oct 25, 2012 14:22:08 GMT -5
Perhaps having the sugar already pulverized in the chocolate makes for a better overall texture in the baked good?
It's been a long time since I bought unsweetened baking chocolate, it's all semi or bittersweet and that's what recipes call for.
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Post by Brad on Oct 28, 2012 4:58:28 GMT -5
Unsweetened chocolate (100% ground cocoa beans) is the absolute BEST ingredient for baking if you want a good chocolate flavour. You just have to adjust for the fat content in the chocolate (1 oz of liquor = 1/2 oz of solids and 1/2 oz of fat). We ONLY use our own ground cocoa beans in all of our cupcakes and brownies, and can provide dozens of unsolicited testimonials raving about our products. Cocoa powder sucks, and semi-sweet chocolate provides no true indication of the fat content when trying to work with the recipe. Your recipe might end up higher in fat than you want because of it.
...just my opinion for what it's worth.
Brad
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