"zxcvbob" <[email hidden]> wrote in message
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Quoted message said:I've asked this here before in a little different context, but I've never received an answer.
I have a couple of kilos of dark bittersweet chocolate, and I've been just nibbling on it for a
year or two and have only managed to dent it. I have recipes that use Baker's cooking chocolate,
and I wonder what the conversion is to use bittersweet chocolate in place of unsweetened bitter
choocolate? I'd like to use some of this good chocolate to make fudge. Thanks.
Best regards, Bob
Don't take this the wrong way, but, wouldn't it be simpler to just use a recipe calling for
bittersweet chocolate to begin with? This is the best fudge I've ever made and it uses enough
bittersweet chocolate to make a good size dent in your stash :-)
Classic Fudge with Espresso and Hazelnuts
Note: You can make this plain by omitting the nuts and espresso, or leave just one of them in for
something altogether different. One time I made it with the espresso and added coarsely
chopped espresso beans for a lovely crunch and a nice balance. You can also sub toasted,
chopped almonds for the hazelnuts.
Equipment: 9x13 inch baking pan, lined with foil, that extends over one edge (for easy removal of
cooled fudge); buttered baking sheet; 4 qt heavy bottom saucepan; candy thermometer, and instant
read thermometer; glass of warm water. 1 1/2 Tbsp espresso powder 1 1/2 cups (12 oz) half & half 4
cups (28 oz) pure cane sugar *
1/2 cup (5.5 oz) light corn syrup
2/4 tsp salt 12 ounces bittersweet chocolate, finely chopped 4 Tbsp (2 oz) unsalted butter, cut into
1/2" pieces 1 Tbsp pure vanilla extract 1 cup hazelnuts, toasted, peeled, and coarsely chopped
* as I've posted before, cane sugar is the most reliable for candy making. If it doesn't say
cane sugar it is likely to be beet sugar, which tastes off when cooked and can cause
crystallization problems in candy making.
In a saucepan, combine the espresso powder and half & half. Add sugar, corn syrup, and salt and
place pan over med heat. Cook, stirring, constantly for 5 minutes or until the sugar is
*completely* dissolved. Remove the pan from the heat and blend in the chocolate, stirring until
completely melted and smooth. Brush down the sides of the pan with a pastry brush dipped in water,
to prevent sugar crystals.
Return to heat, and place a candy thermometer in the pan. Over med heat, bring to a boil. Cook,
without stirring, until it reaches 238*f. Remove the pan from the heat, then remove the thermometer
from the pan, immediately placing it upright in a glass of warm water.
Immediately pour the fudge into a buttered sheet pan. Do not scrape the pan, as tempted as you will
be to do it. Dot with the butter. Let cool until it registers 110*f. on instant read
thermometer.(About 20-30 min).
Transfer the cooled fudge to the bowl of your mixer, and attach the paddle attachment. Add vanilla
and beat the mixture on med-low until it thickens and loses it's shine, around 5 min, more or less.
Immediately add nuts if using. You may need to knead them in by hand.
Turn into prepared pan. Use your fingertips to press into the corners. Place the pan of fudge on a
cooling rack and let set at room temp 1-2 hours, until completely cool. Invert onto serving plate
and cut into squares.
Enjoy! kimberly
