Sun, Sep-18-05, 18:21
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Registered Member
Posts: 4,909
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Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
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Quote:
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Originally Posted by Nancy LC
Pffft! As if I measured! Lets see, I used 3 giant tablespoons of cocoa powder and tossed in some splenda sweetened chocolate chips afterwards.
I wish you could buy unsweetened chocolate chips, those splenda ones are tasty, but they taste ok in this recipe.
I've also gone back to using the double boiler. You just can't get as good texture in the microwave, I've decided.
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Yeah, yeah, yeah  but at what point did you toss in all that cocoa??!! 
For example, I melt my choc chips in the same glass measuring cup I'm melting my butter in (when I'm using butter, natch  ); so did you make a paste with the cocoa? and with what? and then whisk it into your cooking mixture at the beginning? or at the end just before final thickening?
Sheesh....
ps: I just break up the unsweetened chocolate instead of chips ... and have recently found some unsweetened (i.e., "chocolate liquor") Callebaut in a local HFS! Heavenly quality compared to Bakers' which is our only other option (usually) up here for unsweetened ... 
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