On Sat, Nov 26, 2011 at 11:41 PM, Beth Kevles <[log in to unmask]> wrote:

> We use Trader Joe dark chocolate chips for cooking with chocolate. They're
> tasty and kosher parve. I've melted them into chocolate cups (for filling
> with sorbet), cookies, s'mores, and more. If you don't have a TJ's near
> you, maybe someone you know would be willing to ship some along.
>
> --Beth Kevles
>   Eating without Casein webmaster
>   http://web.mit.edu/kevles/www/nomilk.html
>
>
> On Sat, Nov 26, 2011 at 11:00 PM, NO-MILK automatic digest system <
> [log in to unmask]> wrote:
>
>> There is 1 message totaling 43 lines in this issue.
>>
>> Topics of the day:
>>
>>  1. Dark chocolates
>>
>> ---------=-=-=-=-=-=-=- IMPORTANT NOTICE -=-=-=-=-=-=-----------
>> Please trim down the amount of material you quote to the minimum
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>>
>> ----------------------------------------------------------------------
>>
>> Date:    Sat, 26 Nov 2011 10:34:51 -0500
>> From:    Jon Lewis <[log in to unmask]>
>> Subject: Dark chocolates
>>
>> I was recently in a kosher foods store and picked up a bunch of bars of
>> parve dark chocolate for "baking".  I wasn't paying attention to the label
>> except for checking for the parve marking and no warnings about possible
>> dairy contamination...but it turns out, these bars use hydrogenated oils
>> instead of cocoa butter.  The result is, eating them is like eating
>> chocolate flavored crisco.  They coat your mouth/teeth, and stick with you
>> for a long time.
>>
>> So...I have 2 questions.  First, has anyone tried mixing hydrogenated oil
>> chocolate with cocoa butter chocolate (to dillute the hydrogenated oil),
>> and does that work?  i.e. if I cut the hydrogenated oil chocolate with
>> cocoa butter chocolate say 1:1 or 1:2, will that noticeably reduce the
>> mouth coating effect of the hydrogenated oil?
>>
>> Second, can anyone share a source for reasonably priced dairy-free dark
>> chocolate bars?
>>
>> I've recently made a few batches of dark chocolate peanut butter cups.
>> First attempt was using melted down Enjoy Life mega chunks.  They worked,
>> but following instructions I found online, I was unable to get the
>> chocolate to temper...so they had a dull appearance and tended to start
>> melting in my fingers as I peeled away the paper baking cups.  Then I made
>> a batch using one of these Paskesz parve bars, and found that hydrogenated
>> oil chocolate doesn't require tempering, melts at higher temperature than
>> regular dark chocolate, and begins to solidify above the tempering
>> temperature for regular dark chocolate.  They turned out nice looking, and
>> don't melt in my fingers...but I'm not happy with the texture of the
>> chocolate / the way it sticks to my mouth.
>>
>> ----------------------------------------------------------------------
>>  Jon Lewis, MCP :)           |  I route
>>  Senior Network Engineer     |  therefore you are
>>  Atlantic Net                |
>> _________ http://www.lewis.org/~jlewis/pgp for PGP public key_________
>>
>> ------------------------------
>>
>> End of NO-MILK Digest - 17 Jul 2011 to 26 Nov 2011 (#2011-14)
>> *************************************************************
>>
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