All questions

Question about Alice Medrich's temper-free chocolate bark: I have unsweetened chocolate and want to use it up. How do I incorporate sugar into it?

Callebaut unsweetened chocolate slab (but old and needs to be used up). Large-grain "raw" sugar. Can I just mix the sugar into the melting chocolate and the grains remain intact; or does the sugar need to be melted first? I don't need much; I plan to fold in crispy rice cereal, which is sweetened. Thanks!

asked by sydney almost 2 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

3 answers 937 views
Lindsay-Jean Hard
Lindsay-Jean Hard

former Community Editor

added almost 2 years ago

I would melt the sugar and the chocolate together — did you already make your bark sydney? How did it turn out?

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

sydney
added almost 2 years ago

Thanks, Lindsay-Jean!

I waited and waited but never got any answer :-( and my kids were getting annoyed and annoying me, so I went hunting and found a fabulous answer on this site where a lot of pro chefs answer questions. The answer was so smart and 'duh, face-palm' common sense:

http://cooking.stackexchange...

You melt much sweeter chocolate together with the unsweetened chocolate. Isn't that clever? Made the temper-free bark (dead-easy recipe; people need to do it for the holidays) and it's great!

Plus, the answer gives a fabulous explanation of how chocolate is made, so you understand why you wouldn't want to throw sugar in. I'm so happy and can now use up the unsweetened chocolate I should never have bought.

Cheers! :-)

Lindsay-Jean Hard
Lindsay-Jean Hard

former Community Editor

added almost 2 years ago

I'm sorry you never got an answer here :( but happy you found one all the same and that your bark turned out well!