The Chocolate Life

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I'm interested in hearing whether or not chocolate makers who sell at fairs and festivals have had any success selling unsweetened baking chocolate.  I love using my bean-to-bar chocolate in baking, of course, but would like to hear if vendors at these kinds of events have tried it. My thought is packaging it as four 2-oz bars with about four recipes included......basics like brownies, cookies, cake, etc.

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Willie Harcourt-Cooze first book had recipes only using cocoa liqour, his Uk company runs a line of premium cacao liquors of various origins. I too use my bean to bar liquor in my baking, you cant beat it for flavour control, though i find i have to invent most of my recipes to get the chocolate hit that i am after.

The trick to using liquor instead of cocoa powder is to understand that liquor by weight is +/- 50% fat.  You can't use liquor and not adjust the other fats that the recipe calls for (butter, vegetable oil, etc).


For example if your recipe calls for 1/4 c of cocoa powder, you need to use 1/2 c of liquor and reduce the other fat in your recipe by 1/4 c.  it's really that simple.


I think you'll also find that by reducing other fats, your baked goods will be much lighter and fluffier than using shortenings, or oil.  At least that's been my experience.





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