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Bittersweet Chocolate

post #1 of 5
1/9/06 at 4:35pm
Thread Starter 
I read you should look for Bittersweet which is 50% or less coco solids but the only i can find is 60%. What is bittersweet chocolate and can coco powder be used instead in recipes? ALso natural or Duch coco powder i have both but see they are not the same, why? A lot of recipes in willams&sonoma best of desserts says to use bittersweet and unsweeten chocolate?

Do you need cream of tarter to make egg whites stiff?

Does Heavy chream come in a powder form like buttermilk?

:chef:
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post #2 of 5
1/9/06 at 5:31pm
Dagger.
I would not substitute cocoa for the chocolate.
Look a little deeper on your chocolate. Sometimes cocoa solids and cocoa butter is added together. Usually the balance is sugar.

example 1 bittersweet
48% cocoa solid
12% cocoa butter
40% sugar

example 2 semisweet
38% cocoa solid
12% cocoa butter
50% sugar higher sugar.

I would not hesitate to use the bittersweet you are finding.
HTH
pan
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post #3 of 5
1/9/06 at 6:11pm
And nope, you don't need cream of tartar to get eggwhites stiff, but it also comes in powder form.

Heavy cream does not come in powder form. Just liquid... thick shiny smooth silky velvety liquid. :)
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post #4 of 5
1/9/06 at 7:19pm
Down boy......heel......:smiles:
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post #5 of 5
1/10/06 at 3:14am
:lol: :lol: :talk: :lol: :beer: :lol:
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