at Sat, 29 Nov 2003 21:35:04 GMT in
,
(Doug Weller) wrote :

On Tue, 18 Nov 2003 15:21:37 GMT, JMF wrote:

It's really hard to get unsweetened chocolate over here in Europe. Is
there someway to use, say, 70% or even 85% chocolate (e.g. by Lindt)
and somehow adjust the recipe?

So what happens if you use cocoa and butter -- in this case I'd use 9 oz
cocoa, 3 oz butter. I do this all the time with brownies since
unsweetened chocolate isn't easily available in the UK.


See my very detailed explanation for substituting cocoa and butter for
straight chocolate posted to rec.food.baking: "Re : Need exchange of
chocolate to cocoa powder". It contains probably more information than
you'd want to know about substitution.

In the case of the brownies, I think the cocoa/butter substitution would
make them more "cakey", at least to some degree and certainly crisper
around the edges. It'd also be somewhat more temperature-sensitive in the
oven. But I haven't experimented with this approach on the brownies so I
can't give you a definitive answer. Why don't you try it (following my
substitution calculations) and tell us how they turned out? I don't think
they'll come out *really* wrong or awful.

--
Alex Rast

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