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Dutch Chocolate

My son has had issues eating chocolate of late due to the nasty stuff that gets added. Dutch Coco is higher in coco oil due to the way it is processed and I am going to seek it out this week. I was hoping for some good recipes on making baking chocolate from the powder. He has not had his favorite cookies in a year and his birthday is next month any suggestions out there?

Chocolate Dutch

A cool site on how to make chocolate.

Source 9

Apparently the Dutch found a way along with the Swedish to keep more of the coca oil in the finial product thus reducing bitterness and increasing the healthy aspect of Coca.

edited

This is untried but might work.

How to make chocolate from cocoa powder at home.

I always buy cooking chocolate from shops, and I have noticed that all of them have "hydrogenated vegetable oil" or their equivalents mentioned in the ingredient list. Now, I'm not a big fan of using products that contain fully/partially hydrogenated vegetable oils, so I've long been on the look out for chocolates that do not contain these ingredients. However, on searching, I haven't been able to find any with just a few basic ingredients. The ones that don't contain hydrogenated oils are too expensive because of the high cost of cocoa butter. Also, being in India, where the climate is generally about 33°C - 36°C, manufacturers use Hydrogenated Vegetable Oils to keep the chocolate from melting at room temperature(which is why "foreign" chocolates are generally deformed when we buy them in India).

I have been experimenting, and have found that the following procedure produces good quality bitter chocolate, which I enjoy eating.

Ingredients:


* 1 unit Melted Unsalted Butter

* 1 unit powdered/pulverised sugar(not Icing sugar), or to taste

* 3 units good quality cocoa powder(I use Cadbury or Hershey's), or to taste



Procedure:


1. Melt the Butter, and add all the sugar to it.

2. Simmer the butter with the sugar for some time so that sugar is completely melted in the butter and some of the water has vaporised. Keep stirring with a thin wire whisk.

3. Remove from the heat.

4. Add the cocoa powder a little at a time(preferably in 4~5 batches), stirring all the time with a thin wire whisk, to ensure that no lumps form.

5. Add as much cocoa powder as is required(to taste) or to adjust the consistency of the mixture to be like a thick syrup, which can be poured into molds when it is hot/warm.

6. You may optionally add vanilla extract for extra flavor. Add only about 1/4tsp for every 100g of butter(or 500g chocolate) or to taste.

7. Pour into molds and chill in a refrigerator for about 2 hrs. Or till completely solidified.

8. Eat directly or use as cooking chocolate or make a hot cup of hot chocolate. Enjoy!



Note: If you want to add more cocoa powder or you find that you are not getting a shiny pourable liquid, you may want to try adding an emulsifier such as "soya lecithin" or "egg yolk" in a proportionate amount, a little at a time, stirring constantly till you get a liquid with a smooth consistency.


Edited: krakyn on 26th Jan, 2009 - 9:28pm