On Fri, 6 Jan 2017 08:09:24 -0800 (PST), wrote:

> On Friday, January 6, 2017 at 2:19:07 AM UTC-5, sf wrote:
>
> >
> >
> > Did you know you need cornstarch to make Spanish chocolate?
> > Seriously! Here's a good example.
> > http://www.epicurious.com/recipes/fo...ocolate-230547
>
> Thanks for that. The four comments are worthwhile too. Since Luker does not include cocoa butter and I don't have any, I wonder if I could/should use plain butter?
>
The recipe calls for bittersweet chocolate (not unsweetened). Bitter
chocolate is unsweetened chocolate, and the difference between the two
is sugar not the amount of cocoa butter - so you'll need to add 1
tablespoon granulated sugar per ounce of bitter chocolate to simulate
bitter/semi-sweet.

Not sure why you think Luker doesn't have cocoa butter or why it
matters. In any case, I think adding cow butter would ruin the
flavor. Add heavy cream if you must, but Spanish chocolate is a very
dark chocolate and you'd be turning it into milk chocolate if you do.

As far as cornstarch.... you want it a lot thicker than hot chocolate,
but not as thick as pudding. It's a dipping chocolate. Dip your
churros in it (Trader Joe's has them in their freezer section) My
biggest problem with the Spanish chocolate I had in Spain was they
added so much cornstarch I could taste it. Weird but true. I make
cornstarch pudding and don't taste the cornstarch, so I'm not sure
what the difference is. It's a mystery to me.

As far as what's the difference between bittersweet and semisweet
chocolate... nobody agrees, but I think there's a bit more "chocolate
mass" in bittersweet. IOW, it's more chocolatey tasting - so Luker +
sugar should work.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.