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Old 09-21-13, 01:25 AM   #1
RubenX 
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Is it cheaper to get unsweetened chocolate?

I believe that when you buy squares for baking, is the same price for the unsweetened as is for the semi-sweet. I have bought both kinds... now, I just noticed that if you try to sweeten the unsweetened one, you have to add helluvalots of sugar... actually, more sugar than chocolate.

So I wonder... would it be cheaper to keep getting unsweetened chocolate and adding sugar to it?

meh... I'm too sleepy. I'll check the math later.
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Old 09-21-13, 05:20 AM   #2
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It would obviously be cheaper, even adding sugar, because to get good chocolate, it involves a flight to Switzerland. Even then, unsweetened plus sugar will be equally as blah as a certain Swiss brand manufactured "under license" on this side of the pond. All that does is further point out the difference. (Typed as enjoying a nice morsel of Cailler chocolate from my personal supply)
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Old 09-21-13, 05:55 AM   #3
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It would obviously be cheaper, even adding sugar, because to get good chocolate, it involves a flight to Switzerland.
To save money, fly to Belgium instead, and get better chocolate.
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Old 09-21-13, 07:01 AM   #4
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To save money, fly to Belgium instead, and get better chocolate.
Go to the Netherlands and get some chocolate at the coffee shop.

The chocolate won't be better, but you'll think it's better, if you know what I mean.
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Old 09-21-13, 07:05 AM   #5
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Unsweetened chocolate and cinnamon is my secret (not any more I guess) to making mesmerizing, addicting chili.

That and a single ghost pepper. (just typing ghost pepper makes my face start to sweat)
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Old 09-21-13, 07:14 AM   #6
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Part of the reason for unsweetened is baking chemistry. Sugar adds water so switching in a recipe can alter the texture and reaction during baking. It could also be a pH difference too.
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Old 09-21-13, 12:38 PM   #7
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To save money, fly to Belgium instead, and get better chocolate.
Thems fighten words! Actually, I couldn't visit my daughter in Belgium...but I wonder what she is bringing us when she comes home over the Christmas holidays.
Actually, for what is available in the States, I do prefer Godiva over Lindt - which just isn't that same.



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Old 09-21-13, 12:59 PM   #8
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Old 09-21-13, 06:05 PM   #9
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My favorite chocolate stateside is from the Wisteria Candy Cottage in Boulevard, CA.



It's isolated in the mountains about 60 miles east of San Diego. You know it has to be good if they can make such a bad location work. But I've been there in triple digit temps and when there was snow on the ground. It's good.
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Old 09-23-13, 11:35 AM   #10
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But it's always fun to have some unsweetened baking chocolate around for when you've got a kid that's full of sass and needs to be taught a lesson.
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Old 09-23-13, 01:02 PM   #11
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But it's always fun to have some unsweetened baking chocolate around for when you've got a kid that's full of sass and needs to be taught a lesson.

Who want some good chocolate?


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Old 09-23-13, 01:23 PM   #12
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I think there were at least two times in my life (separated by several years) that I ate a square of bakers chocolate on a dare. Some of us are a little bit slower than others.
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Old 09-23-13, 03:54 PM   #13
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I skip baking squares and just go straight for powdered cocoa. There's appropriate equivalents.

3 tablespoons unsweetened cocoa powder, 3 tablespoons sugar and 1 tablespoon butter, margarine or shortening for every 1 ounces of semi-sweet baking chocolate.
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Old 09-23-13, 04:01 PM   #14
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Unsweetened chocolate and cinnamon is my secret (not any more I guess) to making mesmerizing, addicting chili.

That and a single ghost pepper. (just typing ghost pepper makes my face start to sweat)
Wow, I never thought of adding that to chili. I make a great Mole sauce and of course it uses Mexican chocolate... which is something between unsweet and semi-sweet chocolate with some spices in it... I bet adding that to a chili would be killer... that hint that makes you go ummmmmm.
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Old 09-23-13, 04:23 PM   #15
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Wow, I never thought of adding that to chili. I make a great Mole sauce and of course it uses Mexican chocolate... which is something between unsweet and semi-sweet chocolate with some spices in it... I bet adding that to a chili would be killer... that hint that makes you go ummmmmm.
You don't need a whole lot but it adds a depth that is magic. Nice rich color too. The inspiration was Mole.
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Old 09-23-13, 05:25 PM   #16
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You don't need a whole lot but it adds a depth that is magic. Nice rich color too. The inspiration was Mole.
I can totally see it... yeah in the Mole it is a bit more obvious, but I can see just a nice subtle amount in a chili... rounded out with spiciness of a good pepper.
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Old 09-28-13, 09:08 AM   #17
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To save money, fly to Belgium instead, and get better chocolate.
Why fly? I sometimes cycle to Antwerp and buy chocolate there. It is only 125 km from my house.
I also think Belgium chocolate is better than Swiss. However French (especially Valrhona) is even better.
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