🔕 🔔
Loading…

My Basket ()

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 over 1 year ago

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

012d983c ea5a 4b9f a942 a8f5dfcef8d7  ljh6675 web
Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

added over 1 year 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.)

159fa81e df11 417f b133 59c3df6008c7  food53
added over 1 year 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! :-)

012d983c ea5a 4b9f a942 a8f5dfcef8d7  ljh6675 web
Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

added over 1 year 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!

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.