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    You are in: Home / Community Forums / Cooking Q & A / Dark Chocolate Problem
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    Dark Chocolate Problem

    Mon Nov 26, 2001 4:24 am Groupie
    I've tried hunting all over Oman for "dark chocolate". In every supermarket I go to and ask for this, the guys end up giving me "cooking chocolate". Please let me know are these the same? In those recipes which call for "dark chocolate", can I use cooking chocolate??
    Thank You, in advance:)
    If not dark chocolate, can I use cocoa powder? If yes, is there any standard measurement in terms of tbsp , etc?
    Mon Nov 26, 2001 7:12 am
    Forum Host
    Can you get bittersweet chocolate in Oman? Otherwise, I think the cocoa equivalent to 1 ounce of dark chocolate is 3 teaspoons of cocoa and 1 teaspoon on shortening.
    Mon Nov 26, 2001 9:13 am Groupie
    Charishma, can you get chocolate bars ... the kind intended for eating? From Switzerland, maybe? They often come in a dark or bittersweet bar ... just plain chocolate, with no added nuts or anything. I often use those instead of "baker's chocolate" because I like the taste and the quality better.
    Mon Nov 26, 2001 9:31 am Groupie
    THANK YOU SO SO MUCH, Mirj and Lennie, that was indeed so very quick.
    Yes, we do get chocolate bars and we also do get bittersweet chocolate(in some places). Thank God now I can try out all those lovely recipes which required dark chocolate. Thank you for making my dark days bright!!
    Thank you:)
    Samuel Holden
    Mon Nov 26, 2001 12:55 pm Groupie
    cooking chocolate generally has flour added to it to make it thicker when melted, like a sauce. The trouble is that it isnt really dark chocolate. I'd go with lennies suggestion and look for a swis chocolate bar. Or melt the normal chocolate and add 2 Tbsp of cocoa powder, unsweetened.

    I could not get dark chocolate in spain for I can get up to 99% cocoa solids chocolate (WOW!) and its great, but before this I did use chocolate with added cocoa.
    Mon Nov 26, 2001 4:49 pm Groupie
    Samuel, that's very interesting ... is that a European product ... "cooking chocolate" with added flour? I've never heard of such a thing. The "baking chocolate" sold here is 100% chocolate, nothing added.
    Mon Nov 26, 2001 5:18 pm Groupie
    Thanks Sam, that was so interesting and very nice. I've made a note, thanks a zillion! Swiss chocolates are indeed yummy and your info. on the added flour has been very very interesting, never knew anything as such:)
    Samuel Holden
    Mon Nov 26, 2001 10:22 pm Groupie
    yes, in spain they hae this strange idea that anything you cook with should have flour in it...LOL... ergo cooking chocolate has about 10 % flour in it.
    Tue Nov 27, 2001 11:16 am Groupie

    When I can't get a good quality semi or bittersweet chocolate I find Hershey's Special Dark chocolate bar to be a reasonable substitute.
    Tue Nov 27, 2001 3:32 pm Groupie
    Hi Steve .... just jumping in here .... Charishma lives in Oman, so she does have a lot of problems finding ingredients we North Americans all take for granted! icon_smile.gif
    Tue Nov 27, 2001 6:56 pm Groupie
    Hi Steve, its really tough to get dark chocolate bars here:(
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