Could this be done with any type of chocolate (white, milk, flavored)? I guess it would simply change the taste profile? Thank you!

Question

JBJB · Answer

Great, thank you very much! As I mentioned in a previous post, was looking to do this with Valrhona fruit couvetures which range from 33 to 37% cocoa butter so should be good. Thank you!

JBJB · Answer

Thanks to both of you!I was actually curious to try this recipe with Valrhona fruit couverture which has a good a quantity of cocoa butter.Thanks for your input!

Sophia C. · Answer

Hi there! I just chatted with New, our resident Test Kitchen baker, and she says "Yes you should be able to. Make sure you're using baking chocolate/chocolate bars though and not chips because those often have stabilizers and less cocoa butter and can affect how the recipe turns out"

I hope this helps!

Nancy · Answer

Agree with Wendy. If you want to use another chocolate, maybe look for a recipe with that ingredient already built in.
Also, I would be careful (wary) of using white chocolate, as it doesn't have any chocolate in it. Just cocoa butter. And some use less of that and some other fat. So, if using white "chocolate" check the ingredient list to get one with all/only cocoa butter and avoid the other fats.

Wendy · Answer

I have made this recipe many times with great success. I would definitely not change the chocolate as you would have to change the sugar as well and I think it would be very  bland. It is much easier to change the flavour of extract in the cake and/or whipped cream or ice cream.

Could this be done with any type of chocolate (white, milk, flavored)? I guess it would simply change the taste profile? Thank you!

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