Home Cooking 4

Is "pure" Mexican chocolate acidic? How to bake with it...

semolinafan | Feb 3, 201010:10 AM

I recently purchased Mayordomo puro chocolate in Oaxaca, thinking to bake with it. Most recipes that include Mexican chocolate seem to refer to the kind for making hot chocolate--containing sugar, nuts and either cinnamon or vanilla, but this is unsweetened, with cacao beans listed as the only ingredient. No cocoa butter, no sugar. Nada. Question: I made Mark Bittmans' tofu chocolate dessert, adding a portion of sugar to the melted chocolate to replicate the proportion of sugar (4 oz to 8 oz chocolate) in good Scharffenburger bittersweet (what I thought he was using). It was good....but very different. And when I left a silver spoon in the ramekin of chocolate pudding it turned black! Is this chocolate acid?? Should I correct the acidity with something like baking soda? Is cocoa powder treated with alkali for this reason? Suggestions are welcome.

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended From CH