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kmetzger

Apr 5, 2010, 10:30 AM

Post #1 of 6 (3911 views)

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unsweetened chocolate

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I live in Guadalajara and I'm getting ready to cook some fudge
http://www.foodnetwork.com/recipes/alton-brown/chocolate-fudge-recipe/index.html and need to find some unsweetened chocolate and half and half. What should I look for in the supermarket for unsweetened chocolate? The only cream I have found is the thick crema acificada. Should I just dilute this with regular milk? Thanks for your suggestions. Kim

(This post was edited by kmetzger on Apr 5, 2010, 10:52 AM)

Anonimo

Apr 5, 2010, 1:47 PM

Post #2 of 6 (3885 views)

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Re: [kmetzger] unsweetened chocolate

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For the cream, look for "crema para batir". That's whipping cream.

Can't help you with the chocolate part, other than when we were at Chocolate Mayordomo in Oaxaca, the sold pure, unsweetened chocolate as well as other varieties. But, of course, that's impractical.

Ever make brownies with cocoa powder? They are really not bad at all. I've seen Hershey's Cocoa Powder in various supermarkets, even in Pátzcuaro.

Saludos,
Anonimo

yucatandreamer

Apr 5, 2010, 2:14 PM

Post #3 of 6 (3878 views)

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Re: [kmetzger] unsweetened chocolate

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Use the semi-sweet for baking found in the grocery stores and reduce the amount of sugar in the recipe.

esperanza

Apr 5, 2010, 2:28 PM

Post #4 of 6 (3873 views)

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Re: [kmetzger] unsweetened chocolate

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Kim, look for Turín brand chocolate semi-amargo in your supermarket. If you live near Plaza México, the Wal-Mart there carries it. It's similar to Baker's bittersweet chocolate and will do very well for your fudge.

Crema para batir (whipping cream) is sold in liters and half-liters in the milk section of any supermarket. Use that instead of half and half, as Anónimo suggested. You can thin it a tiny bit with milk, if you want, as whipping cream is usually very thick.

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Maesonna

Apr 5, 2010, 5:22 PM

Post #5 of 6 (3857 views)

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Re: [kmetzger] unsweetened chocolate

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I have always had success applying the conversion forumula from the Joy of Cooking.

First, 28 g. = 1 oz.

Then, for each ounce of unsweetened chocolate called for in the recipe, use 1 2/3 oz. of semi-sweet chocolate and reduce the sugar by 4 teaspoons. (Note 3 teaspoons = 1 tablespoon, and 4 tablespoons = 12 teaspoons = 1/4 cup.)

Sample calculation: If the recipe calls for 100 g. of unsweetened chocolate, that equals about 3.5 oz.
Chocolate: 3.5 × 1 2/3 = 5 5/6, so you need just a bit less than 6 oz. of semi-sweet chocolate to substitute for the 100 g of unsweetened chocolate.
Sugar: 4 × 3.5 = 14 teaspoons. Since 12 teaspoons = 1/4 cup, reduce the sugar in the recipe by 1/4 cup + 2 teaspoons.

kmetzger

Apr 6, 2010, 9:11 PM

Post #6 of 6 (3805 views)

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Re: [Maesonna] unsweetened chocolate

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Thank you very much, everybody. I found chocolate amargo the crema para batir at Goiti (Ave. Mexico). The amargo didn't taste sweet at all, so I didn't have to reduce the sugar by very much. The fudge turned out great except the next time I make it I will thin the crema para batir a little with milk to reduce the cream taste.