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Old 06-10-2010, 09:00 AM   #1
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Unsweetened baking chocolate substitute

I'm looking for a substitute for unsweetened baking chocolate for when I want to make a chocolate mousse. One web site said to combine 1 tablespoon shortening with 3 tablespoons unsweetened cocoa powder, then heat until the powder melts. That didn't work for me. The mousse was definitely not smooth. They don't sell unsweetened chocolate here where I live, but they do have the cocoa. Thanks.

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Old 06-10-2010, 09:12 AM   #2
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Are you talking about the bars or the powder??? Perhaps you could post the recipe so we can see how you are making it...
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Old 06-10-2010, 09:17 AM   #3
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If you have whisked the melted shortening and the cocoa together, it should be smooth. Cocoa can have lumps. I usually put the dry cocoa trough a sifter, then mix the shortening (or butter, or oil) together well. If that mixture is smooth before you add it to the rest of the recipe, it should be fine.
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Old 06-10-2010, 01:53 PM   #4
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I'm talking about the unsweetened chocolate bars. I may need to change my process some. What I did was melt the shortening then added the cocoa powder and maybe I didn't stir it until it was really smooth, maybe I just stirred it until the powder was combined with the chocolate. Anyway, then I added milk and marshmallows and stirred that mixture until all the marshmallows were melted and the mixture was smooth. When the mixture had chilled enough, I folded in whipped cream. I'll have to try it again and make sure that the shortening/cocoa mixture is really smooth. Thanks.
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Old 06-10-2010, 02:06 PM   #5
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Quote:
Originally Posted by DMerry View Post
I'm looking for a substitute for unsweetened baking chocolate for when I want to make a chocolate mousse. One web site said to combine 1 tablespoon shortening with 3 tablespoons unsweetened cocoa powder, then heat until the powder melts. That didn't work for me. The mousse was definitely not smooth. They don't sell unsweetened chocolate here where I live, but they do have the cocoa. Thanks.
I would choose a good bittersweet chocolate. It will work just fine.
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Old 06-10-2010, 04:57 PM   #6
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I agree with Chef June about substituting a bittersweet chocolate, but cut down the sugar a little. How much chocolate and how much sugar is in the recipe?
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