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Chocolate Popsicles - why extra cocoa ?

post #1 of 2
Thread Starter 

I know this isn't exactly fine dining, but I thought some of the experts would know the answer . . .

 

I'm trying to make the best chocolate popsicle, otherwise known as a fudgsicle I guess.

 

All the recipes seem to call for semisweet chocolate, and a bit of cocoa.

What's the reason for the cocoa - anyone know ?

 

I'm asking because the texture always seems to be a bit chalky, and I'm thinking, that's because of the cocoa.

 

Couldn't you just add more semisweet ?

If it's a problem of the fat quotient, then just leave out the butter or use nonfat milk, no ?

 

Here's a typical recipe :

 

2 1/2 tablespoons (approx 25 grams) semi-sweet chocolate chips
1/3 cup sugar
1 1/2 tablespoons unsweetened cocoa powder
1 1/4 cups whole milk
pinch of salt
1/2 teaspoon vanilla
1/2 tablespoon unsalted butter

 

( I never understood the need for butter either - it doesn't seem to emulsify well in recipes like this)

 

Thanks

post #2 of 2

Probably to boost the chocolate flavour,  When you freeze, you mute flavours.

 

According the USDA, "Bittersweet" chocolate must conain a min. of 35% cocoa content, "Semisweet" the same, "sweet" the same.  The Europeans use pecentages, not names, so you know a 55% chocolate has 55% cocoa content, a 70% has 70% cocoa etc.

 

Hope this helps.. 

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