Do I add milk or sugar?? Or something else.... I need help!?!


Question:

Do I add milk or sugar?? Or something else.... I need help!?

Ok, so, I bought 5 bars of this huge chocolate....... I thought that they were chocolate...... But when I read the tiny print, it said that it was 100% cacao........ Its sooo bitter!!! My cousins are coming by later and I want to know if there is any way that I can make 5 menacing bars of 100% pure cacao sweeter!!!!!! I really need answers!!! Thanks in advance!!

Additional Details

3 weeks ago
I kinda need a bit more answers...... But the first three are a-ok!


Answers:
3 weeks ago
I kinda need a bit more answers...... But the first three are a-ok!

How many pounds are the bars total. if you want semi sweet you would do a 75% to 25% ratio. chocolate to sugar. Or you can always make an excellent mousse out of it.

15 ounces Bittersweet chocolate
9 ounces Unsalted butter
7 Egg yolks, pasteurized
11 Egg whites, pasteurized
2 1/2 ounces Granulated sugar( make it 8oz since you have bitter chocolate)
8 fluid ounces Heavy cream

Directions

1.Melt the chocolate and butter in a double boiler over low heat. Stir until no lumps remain.
2.Allow the mixture to cool slightly, then whisk in the egg yolks a small amount at a time.
3.Beat the egg whites until soft peaks form. Slowly beat in the sugar and continue beating until stiff peaks form. Fold the whipped egg whites into the chocolate mixture.
4.Whip the cream to soft peaks. Allow the mousse to cool, and then fold in the whipped cream. Make sure no streaks of egg white or cream remain.
5.Spoon the mousse into serving bowls or chill completely and pipe into bowls or baked tartlet shells. The mousse may be used as a cake or pastry filling.

if you need more help email me!!! Good luck!!:)

I'd grate it into hot milk with sugar and make the best hot chocolates ever! (and maybe add a marshmallow)

I tried to search the ingredients. Hopefully this helps. Good luck!

http://allrecipes.com/search/ingredients...

Check out this site, it has a few recipes.
http://www.ghirardelli.com/bake/recipe_s...

Melt the bars in a double boiler, or a pot filled with water and a glass bowl. Add sugar, vanilla (very important) and any other mixins for the amount you may want to start with 1 cup of sugar for the lot or if you do one at a time 1/4 cup and 1 table vs 1 tea of vanilla. Keep adding until you reach the desired sweetness. If you add milk be careful to not add so much it turns into a ganache...

i don't know how you would use this to make chocolate bars but if you want to bake with it heres a recipe for that .. good luck ;-)

Devil’s Food Cake with Mocha Buttercream Frosting
4 ounce(s) 100% Cacao Unsweetened Chocolate Baking Bar
1 1/2 cup(s) Sweet Ground Chocolate and Cocoa
2 cup(s) flour
1 cup(s) granulated sugar
1 teaspoon(s) baking soda
1/2 teaspoon(s) cream of tartar
1/2 teaspoon(s) salt (optional)
1 1/2 cup(s) buttermilk
1 2/3 cup(s) butter, softened
4 eggs
2 1/2 teaspoon(s) pure vanilla extract
2 teaspoon(s) granulated instant coffee
2 tablespoon(s) boiling water
2 cup(s) confectioners' sugar
1/3 cup(s) milk

Directions
Cake: Preheat the oven to 350°F. Grease the bottoms of two 8- or 9-inch round cake pans, and line with waxed paper. In a large mixing bowl, combine the flour, ground chocolate, granulated sugar, baking soda, cream of tartar, and salt. Add 1 cup of the buttermilk and 1 cup of butter. Beat on medium for 2 minutes. Add the remaining 1/2 cup of buttermilk, the eggs, and 1 teaspoon vanilla extract. Divide the batter evenly between the two prepared pans. Bake 30 to 45 minutes, or until a tester comes out clean when inserted into the cake’s center. Cool on a wire rack for 10 to 15 minutes. Remove cakes from the pans, discard the waxed paper, and transfer them to the wire rack to cool completely.

Frosting: Melt the chocolate (broken into 1-inch pieces) in a double boiler over hot, but not boiling, water. Stir occasionally until the chocolate is smooth. Dissolve the instant coffee granules in the boiling water. Stir the coffee mixture into the chocolate, remove from the heat, and set aside. In a large mixing bowl, beat the remaining 2/3 cup butter until fluffy. Gradually add the confectioners’ sugar, milk, and vanilla extract, mixing until smooth. Add the melted chocolate and mix until well combined. Frost the cake.




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