Fill the bottom of the double boiler about halfway with water and place on high heat. Bring to a boil. Break or cut chocolate into chunks or squares. Place upper pot inside lower pot, on top of the boiling water. Add unsweetened chocolate. Stir frequently to ensure even distribution of sugar. You should also add any additional spices at this time.
If a hard chocolate is desired, pour semisweet chocolate into a mold to harden. Otherwise it is ready for use.
Chocolate will harden quickly after it is removed from heat. You may want to add additional cocoa butter to your mixture. Cocoa butter is especially good for chocolate that will be used for dipping and melting. Quality of cocoa beans and processing does make a difference. Chocolate is hard to replace. We recommend replacing it with other chocolate.
Use this substitution in recipes that call for small quantities of chocolate or to replace the unsweetened chocolate in a recipe that calls for both unsweetened and bittersweet or semi-sweet chocolate. Caution: If making chocolate cake, brownies, or any other intensely chocolate-flavored baked good, do not replace all of the chocolate with cocoa powder; it will have a drastic effect on the texture.
These are pure chocolates to which sugar, vanilla, and emulsifiers have been added. Chocolate Brown Sugar Pots de Creme recipe uses brown sugar and dark chocolate combined to make this lighter pot de creme.
Ingredients include, 4 egg yolks, vanilla, and half and half rather than cream. Chocolate Chile Pots de Creme recipe. Recipe uses New Mexico chiles, cream, eggs, honey and half and half. This recipe is no-bake recipe; all done on the stove top. Use those pot de creme cups that you prefer not to place in the oven.
You May Also Like. Chocolate chips. Unsweetened Chocolate. Unsweetened cocoa powder. Chocolate Syrup. Gourmetsleuth is supported by minimal ads and reader support. When you buy through links on our site, we may earn a small affiliate commission. Learn more.
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