Chocolate liquor, bittersweet chocolate is made by adding sugar, more cocoa butter, lecithin, and vanilla in the chocolate. In comparison to semisweet chocolate, bittersweet chocolate has less sugar and more liquor but in baking the two are interchangeable. They are produced as couverture and this is the best quality about bittersweet and semisweet chocolates. On the package, the percentage of cocoa contained is printed by many brands. The higher the percentage of cocoa, the less sweet the chocolate will be, that is the rule. |
Generally containing about 40 percent cocoa butter, callebaut chocolate is a lightly sweetened eating or baking chocolate. Look for bittersweet chocolate with at least 50 percent cocoa butter for superior quality. This chocolate must be wrapped with great care in a cool, dry place for up to 4 months. Various recipes can be made using bittersweet chocolates, like
Alice's Luscious Chocolate Mousse
If one is not concerned about eating raw eggs, this recipe is quite easy. The flavor of the chocolate is the star in this recipe and the resultant mousse is luscious and intense. Best quality guittard chocolate must be used. As a filling for cakes or tortes as well (enough for 2 thick layers of mousse for a 9" cake) one may use this.
1. 6 ounces bittersweet chocolate or semisweet chocolate, finely chopped
2. 3 eggs, at room temperature
3. ¼ cup water or coffee or milk or ½ cup heavy cream (if you want a creamier, not-too-intense mousse)
4. 1½ tablespoons brandy or rum or liquor, of choice (optional)
5. 3 tablespoons water
6. 3 tablespoons sugar
1. In a medium microwave-safe bowl, place chocolate and ¼ cup of water (or liquid of your choice).
2. For 30 sec on high Melt chocolate in the microwave and stir.
3. Until chocolate mixture is smooth and completely melted repeat the zapping and stirring. 4. If using and set aside stir in brandy (or other liquor).
5. In a medium heatproof bowl, until well-blended, whisk eggs with the 3 tbsp water and sugar.
6. Set bowl in a skillet of barely simmering water, stir it constantly, until it registers 160°F on instant-read thermometer (remove bowl from the skillet to check temp), cook egg mixture.
7. Once the temp has been reached, remove bowl from skillet and until eggs have a texture similar to softly whipped cream, beat with an electric mixer at high speed for at least 3-4 minutes.
8. Into the melted chocolate, fold about ¼ of the egg mixture.
9. Into the remaining beaten eggs and fold gently, until evenly incorporated scrape the lightened chocolate mixture.
10. Omit the heating step- whip the eggs with the sugar (omit the water, as it's added just to prevent eggs from scrambling) and proceed accordingly if egg safety is not an issue.
11. Now divide mousse into individual glasses, chill for at least 1 hour until set; if you're not serving within a few hours, cover with plastic wrap.
12. Mousse can be used as a cake filling.
13. One may want to increase sugar to 4½ tbsp, if one is using very high percentage chocolate (70% and above).
This way bittersweet chocolate can be used to make a variety of recipes.
Russ Murray is the owner of this website and writes articles for his own website. For further Details about e guittard and cacao barry please visit the website.
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