How do I use chocolate powder in baked goods?
July 4, 2017 8:50 AM Subscribe
I snagged a couple of pounds of Callebaut semi-sweet chocolate powder on the cheap. Now what do I do with it? How do I use it in baked goods?
How do I use this powder? As a direct substitute for cocoa? Or for melted squares of baker's chocolate? Please help me understand how I can incorporate this ingredient into cookies, muffins, brownies, and other chocolate goodies. Recipes welcome, thanks!
How do I use this powder? As a direct substitute for cocoa? Or for melted squares of baker's chocolate? Please help me understand how I can incorporate this ingredient into cookies, muffins, brownies, and other chocolate goodies. Recipes welcome, thanks!
Chocolate powder is usually meant for drinking, so it's not a direct replacement for solid chocolate or for cocoa.
posted by pipeski at 9:18 AM on July 4, 2017
posted by pipeski at 9:18 AM on July 4, 2017
Response by poster: Are you sure you don't have this chocolate mousse powder?
It's this. They describe it as useful for drink mixes and as a seeding product for tempering. My question is whether it can be used for anything else. Like making a chocolate syrup, maybe?
posted by MonkeyToes at 9:52 AM on July 4, 2017
It's this. They describe it as useful for drink mixes and as a seeding product for tempering. My question is whether it can be used for anything else. Like making a chocolate syrup, maybe?
posted by MonkeyToes at 9:52 AM on July 4, 2017
Looks like it's got sugar in it, so if you substitute it for cocoa powder in baking, just decrease the amount of other sweetener you use.
posted by aniola at 11:28 AM on July 4, 2017
posted by aniola at 11:28 AM on July 4, 2017
A few non-drink recipes for you to start with:
Here is a recipe for cupcakes with semisweet powder.
And here are Nutella muffins
I would also use the powder as a mix-in for making buttercream frosting or ice cream, or especially frozen banana "ice cream"
posted by alligatorpear at 1:15 PM on July 4, 2017 [1 favorite]
Here is a recipe for cupcakes with semisweet powder.
And here are Nutella muffins
I would also use the powder as a mix-in for making buttercream frosting or ice cream, or especially frozen banana "ice cream"
posted by alligatorpear at 1:15 PM on July 4, 2017 [1 favorite]
Like making a chocolate syrup, maybe?
I don't see why not. Since it apparently already has sugar in it, it should be a snap to whip-up a bit of syrup. I would expect it to be on the lighter side, though, and not like a dark-chocolate syrup made with regular cocoa powder. Try doing a 1-1 mix of the powder to water and reduce it down over medium heat.
posted by Thorzdad at 3:57 PM on July 4, 2017
I don't see why not. Since it apparently already has sugar in it, it should be a snap to whip-up a bit of syrup. I would expect it to be on the lighter side, though, and not like a dark-chocolate syrup made with regular cocoa powder. Try doing a 1-1 mix of the powder to water and reduce it down over medium heat.
posted by Thorzdad at 3:57 PM on July 4, 2017
On the linked page it specifies the following ingredients: Sugar, Unsweetened Chococlate, Dextrose.
Given that they specify "cocoa" and not "chocolate" as the ingredient in the cocoa powders they sell, it sounds like this is literally ground-up semi-sweet chocolate (with both the cocoa solids and fats in it) with an anti-clumping agent (dextrose) added. This is not just cocoa powder and sugar. In other words, you could theoretically substitute it in any recipe that calls for semi-sweet chocolate, though make sure that it specifies weight rather than volume for the measurement as you're likely to add too much otherwise.
posted by Aleyn at 10:05 PM on July 4, 2017 [2 favorites]
Given that they specify "cocoa" and not "chocolate" as the ingredient in the cocoa powders they sell, it sounds like this is literally ground-up semi-sweet chocolate (with both the cocoa solids and fats in it) with an anti-clumping agent (dextrose) added. This is not just cocoa powder and sugar. In other words, you could theoretically substitute it in any recipe that calls for semi-sweet chocolate, though make sure that it specifies weight rather than volume for the measurement as you're likely to add too much otherwise.
posted by Aleyn at 10:05 PM on July 4, 2017 [2 favorites]
Response by poster: make sure that it specifies weight rather than volume for the measurement
Bingo. Thank you!
posted by MonkeyToes at 10:31 AM on July 5, 2017
Bingo. Thank you!
posted by MonkeyToes at 10:31 AM on July 5, 2017
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posted by quaking fajita at 9:16 AM on July 4, 2017