Happy Lunar New Year!
I can't imagine that there will be festivities for this occasion in our home town so we're 'celebrating' by cleaning our house to chase away the bad spirits of 2006!
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Also...
Does anyone know the difference between baking with unsweetened chocolate and dark chocolate? Can't seem to find unsweetened chocolate here AT ALL and we're craving those cream cheese marbelled brownies!
I really can see myself lugging the following items back to the UK when we visit: baking chocolate, salad dressing, canned pumpkin puree, nori sheets, and deodorant...
Sunday, February 18, 2007
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I think the best option is to use 3 Tbsp unsweetened cocoa powder plus 1 Tbsp butter for each oz of chocolate the recipe calls for. I did that the other day for a chocolate cake and it worked out really well.
If there's no cocoa powder, you could just cut back on the other sugar in the recipe if you use dark chocolate (maybe reduce it to 2/3 the original amount?).
Good luck, and let me know how it turns out!
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