It has the same consistency, and when cooked for too long and the milk evaporates, almost pue chocolate is made. Thanks!
2006-08-23 07:20:40 · 17 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Sorry, I meant pure chocolate.
2006-08-23 08:33:18 · update #1
I wouldn't recommend it, hot chocolate mix has sugar added to it so would unbalance your recipe. If you're determined to use it, experiment with the quantity of sugar called for, it may take a few tries.
2006-08-30 23:39:37 · answer #1 · answered by Laurie K 5 · 0⤊ 0⤋
I would because Ghiradelli is a high quality product. I do substitutions like that all the time and the end product ALWAYS comes out better. The sugar in the Ghiradelli mix will actually enhance the flavor of your recipe.
I would suggest experimenting. Make your recipe with the Ghiradelli and the other with cocoa powder. I would bet that the Ghiradelli recipe will taste better.
2006-08-23 19:04:11 · answer #2 · answered by lakecity21 3 · 0⤊ 1⤋
enable's answer the superb question first. spoil the egg on the fringe of a cup and use the shell to split the yolk from the white through pouring the white right into a cup and protecting the yolk decrease back in the shell through tipping it till all you've left in the 0.5 shell is the yolk. Then pour into blending bowl. Use your warm cocoa even with the undeniable fact that it should be blended with about a million-2 tbsp warm milk to soften it. Then blend into confectioners sugar also universal as icing sugar, that has been creamed with softened butter. eliminate egg yolk it isn't necessary to make frosting. The powdered sugar is the icing sugar and yet another small problem is that warm cocoa blend includes sugar that won't be able to be separated out. it is going to artwork even with the undeniable fact that.
2016-11-27 00:58:07 · answer #3 · answered by ? 4 · 0⤊ 0⤋
Sorry, no. Hot chocolate mix contains other ingredients that could affect the outcome of your product. Cocoa powder is pure and your recipe is designed to use a product that is pure.
2006-08-29 10:24:37 · answer #4 · answered by kksay 5 · 1⤊ 0⤋
I don't think so.... I think that you may mess it up because hot chocolate already has powdered milk, sweetener and other ingredients in it, now if it's for a frosting, go ahead, but if you are cooking/baking something it may not mix right chemically.
2006-08-30 13:41:22 · answer #5 · answered by DispatchGirl 4 · 1⤊ 0⤋
no because ghiradelli has sugar and what ever else is in that mix,whereas
cocoa powder is 100% pure,it is bitter so..you will have to find a recipe on ho tomake hot chocolate.Try the website:recipes. com
2006-08-23 07:26:12 · answer #6 · answered by FELINELOVER 5 · 1⤊ 0⤋
No. The "milk" does not evaporate when cooked. The water added does and you still have milk by-products in it and it will affect the outcome of the recipe.
2006-08-23 07:23:57 · answer #7 · answered by dgos01 3 · 1⤊ 0⤋
i'd go on cocoa pwder anytime it's natural ..... the mixes have a lot of other aditional things in them ..... and u already answered your q "almost pure chocolate is made" ..... *sighs* almost doesn't mean exactly like
2006-08-31 01:42:23 · answer #8 · answered by Anonymous · 0⤊ 0⤋
same amount,
it is the same just a different manufacture, if cooked too long
re-add the milk.
Just don't cook it so long, watch your timing and it will be fine.
good luck
2006-08-29 06:15:09 · answer #9 · answered by Anonymous · 0⤊ 1⤋
Yes, but I would cut down the sugar if the recipe calls for it.
2006-08-23 07:24:50 · answer #10 · answered by Fleur de Lis 7 · 0⤊ 2⤋