Unsweetened chocolate

Dixie Chick

I have a receipe for a low carb chcolate cake that is looking for unsweetened chocolate. Can anyone advise where id get this, any particular brand? Any research i do throws up american websites. Is this common to get in a health store?

EileenG

Lindt do a 99% chocolate which is unsweetened. Most of the bigger supermarkets who stock Lindt will carry this, or can order it quickly for you. If you are in Swords, JCs supermarket always has it in stock.

You can also get cylinders of 100% chocolate made by Willie's, in different flavours, which are great. www.ciao.co.uk/Willie_s_Supreme_Venezuelan_Blak_Rio_Caribe_Superior_100_pure_Cacao_Chocolate__7238246 I've found them in Superquinn in Blackrock and Listons of Aungier Street and Fallon & Byrne in Wicklow Street.

If you are really stuck, then some 85% chocolate and reduce the sweetener would work. Or if you brave, you could use cocoa powder.

Dixie Chick

Hi Eileen

I am in Cork so my sources to get my hands on health type food can be limited at times. I have seen 99% and 95% chocolate so i think ill run with that. Im the sh1ttiest cook ever so this could be a once off try at the receipe

Khannie

Is 100% chocolate not just pure cocoa?

EileenG

Khannie wrote: »

Is 100% chocolate not just pure cocoa?

But in chocolate form.

Sapsorrow

Dixie Chick wrote: »

Hi Eileen

I am in Cork so my sources to get my hands on health type food can be limited at times. I have seen 99% and 95% chocolate so i think ill run with that. Im the sh1ttiest cook ever so this could be a once off try at the receipe

As much as I dislike their chocolate, O Chonnails (sp?) do 99% chocolate by the bar in their cafe. Sh*te chocolate though I'd go for lindt myself. Have you checked out the chocolate shop in the English market? He's got a great selection.

EileenG

Oh yeah, forgot about them. They're cheap too, half the price of the others. Not particularly nice, but for cooking, it would be fine.

Mr Marri

What's the difference between "eatin" chocolate and cooking chocolate, is there more or less sugar in cooking chocolate, it's been years since I've had any.

Dixie Chick

Sapsorrow wrote: »

As much as I dislike their chocolate, O Chonnails (sp?) do 99% chocolate by the bar in their cafe. Sh*te chocolate though I'd go for lindt myself. Have you checked out the chocolate shop in the English market? He's got a great selection.

No, i must get in there at the weekend and see. I always end up bankrupt after the English Market though, i lose all my sense and end up carting around town hunks of impulse food!

Susie_Q

Mr Marri wrote: »

What's the difference between "eatin" chocolate and cooking chocolate, is there more or less sugar in cooking chocolate, it's been years since I've had any.

Cooking chocolate isn't actually chocolate - if you look at the packet you will see it usually says something like 'chocolate flavoured cake covering'. The stuff is pure muck, I would stay well away.

Khannie

Mr Marri wrote: »

What's the difference between "eatin" chocolate and cooking chocolate, is there more or less sugar in cooking chocolate, it's been years since I've had any.

The normal one you get (can't remember the name...but the one that's in every supermarket) is full of hydrogenated fats too. Absolutely dreadful gear.

metamorphosis

I think its an insult when i see something advertised as 'dark bitter cooking chocolate' only then to see the 1st ingredient as sugar and the 3rd as hydrogenated fats. that's just the chocolate snob in me though!

Lindt 90% and green and blacks with espresso. Yummmmmm

FTGFOP

The Chocolate Shop in the English Market stocks Willie's Cocao. You can get 180g-cylinders of pure unsweetened chocolate there. The difference between the 100% stuff and the 99% stuff is just vanilla and lecithin.

Khannie wrote: »

Is 100% chocolate not just pure cocoa?

It needs cocoa butter to be chocolate or you could look on cocoa powder as de-fatted chocolate. Good chocolate tempering ensures the cocoa butter crystallises 'just so' in the cocoa solids/butter mixture and you get a chocolate that snaps and melts at the right temperature.

The cheap cooking chocolate uses hydrogenated oils which have a higher melting point than cocoa butter and feel waxy. Cocoa butter has a melting point around body temperature so it's literally melt-in-the-mouth.