jmcquown wrote:
> Sheryl Rosen wrote:
>
>>in article , Alex Rast at
wrote on 4/25/04 4:38 AM:
>>
>>
>>>at Sat, 24 Apr 2004 23:48:31 GMT in <3d253be0.0404241548.521ed2c6
>, (Steve D.) wrote :
>>>
>>>
>>>>Is it possible to use sweetened chocolate instead of unsweetened, if
>>>>you decrease the sugar? Theoretically, if you use 2 oz. sweetened
>>>>for every 1 oz. unsweetened and just subtracted about 15g of sugar
>
> (snip)
>
>>>Having determined the cocoa butter content, you now need to subtract
>>>that percentage *and* the percentage of sugar from 100%
>
> (snip)
>
>>Wouldn't it just be easier for this guy to use what the recipe calls
>>for, or find a recipe for what he wants to use???
>
>
> I agree wholeheartedly! It's chocolate; find a recipe that works with what
> you have/can buy and go on.
>
> Jill
>
The problem is if the recipe calls for bakers chocolate and you want to
use good chocolate -- which usually has some sugar in it. I have a
large block of fancy bittersweet chocolate, and I don't know how to use
it except for nibbling.
All my recipes call for unsweetened baking chocolate (which sucks) or
semisweet chocolate chips (which also suck). The recipes turn out good
using the sucky chocolate, but they could be much better using good
chocolate. I think the original poster was in the same predicament.
Best regards,
Bob