https://bakeschool.com/everything-you-need-to-know-about-the-types-of-chocolate-for-baking/ A website dedicated to baking and the science of baking Sat, 28 Oct 2023 16:56:51 +0000 hourly 1 https://wordpress.org/?v=6.8.3 https://bakeschool.com/everything-you-need-to-know-about-the-types-of-chocolate-for-baking/comment-page-1/#comment-46229 Sun, 12 Feb 2023 15:00:01 +0000 https://bakeschool.com/?p=10876#comment-46229 Hi, I always find my answers on your website! In fact, after years of struggling with my pie crusts, you gave me the answer! After organizing my pantry, I find that I have numerous blocks of Scharffen Berger unsweetened chocolate. Is there a way to use this chocolate as a substitute for bittersweet chocolate, maybe by adding butter and sugar?
Thank you.

]]> https://bakeschool.com/everything-you-need-to-know-about-the-types-of-chocolate-for-baking/comment-page-1/#comment-15580 Wed, 27 Feb 2019 20:29:42 +0000 https://bakeschool.com/?p=10876#comment-15580 Other than making cookies, I'm quite new to baking deserts or sweet treats; in my case, brownies. I've made a couple batches so far, one being fudgy and the other cakey (using whole wheat for the cakey ones). Both turned out tasty, even the one using 100% whole wheat; than again, I'm not brownie critic. After reading this, I'm wondering if I'm shorting changing the quality by not choosing the ideal type of chocolate. I'd been using either Nestle semi-sweet chocolate morsels or Whole Foods semi-sweet chocolate baking chips, both had cacao of 40-50 percent... whatever! Again, they tasted and appeared just fine, that's all I cared about really. That said however and I ask this only because you sound like someone in the know, should whatever chocolate I use for 'fudgy' type brownies be melted prior to baking? Seems that would better distribute the chocolate flavor and fudginess better and create a better mix with the added cacao and espresso powders. Oh yeah, thanks for the chocolate for baking primer, too.

]]>