"I've got to get me one of those things",lol. I've checked a few stores in the mall here in Houston,but no one has the Lindt bars with the %'s of chocolate listed here.Help!!!
I thought I'd revive this thread to ask a question about using one of these high percentage cocoa bars in a recipe.
We have this recipe for a chocolate cake in which the chocolate in the cake batter is provided by Nestle semi-sweet chocolate chips. What would happen if we substituted an 85% cocoa bar for the chocolate chips?
Besides the lack of sugar, I don't know if there's a difference in fat. I would assume that the lower percentages of cocoa have some kind of fat or oil in them? That may make a difference, but I would assume you could make that up by adding more butter? But I'm no chef.
Also, it's funny you revived this thread. I just bought some desert wine and taking a bite of 99% chocolate and a sip of the wine...