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Too-dark chocolate transformation?

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Too-dark chocolate transformation?

greygarious | | Mar 13, 2014 11:41 AM

I decided to get a few of TJ's dark chocolate choices to compare based on price and flavor. The 85% cocoa solids one is just too bitter for me, with too much of a fermented fruit undertone. I would like to use it up
in blondies or choc chip cookies. Would it work if I melted it down, sweetened it, and allowed it to cool, then chopped it up? Ideally, I'd use a combination of sugar and splenda, but was also wondering if brown sugar would work.

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