On Friday, January 6, 2017 at 7:57:29 PM UTC-5, sf wrote:
> On Fri, 6 Jan 2017 08:09:24 -0800 (PST), lenona 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.

Because the epicurious recipe you linked to called for bittersweet, and one comment said:

"Any bittersweet chocolate can be used as long as it has cocoa butter in it."

And Luker says nothing but "chocolate mass."

So I wondered.