Jump to content

Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the society.


Can Better Chocolate be Made by Blending?

Chocolate Dessert

  • Please log in to reply
1 reply to this topic

#1 gurlPatis

  • participating member
  • 9 posts

Posted 25 October 2013 - 12:34 AM

I don't have the more expensive, fancy chocolate but, I do have different varieties of Merckens, Peter's and Wilbur that I bought really cheap, like $20 for 10lb. Does anybody have any experience blending them for either enrobing or for making frostings to make a tastier chocolate? Like using mixing Merckens Marquis with Peter's Ultra. I would appreciate a template to go by which would alleviate some of the headache of testing myself.


does anyone know how to make chocolate cake with milk chocolate? how to replace dark unsweetened with milk chocolate? help, thanks.

#2 Lisa Shock

Lisa Shock
  • society donor
  • 2,543 posts
  • Location:Phoenix, AZ

Posted 27 October 2013 - 01:07 AM

Blending chocolate won't necessarily improve it for certain tasks. Couverture is created especially for enrobing and molding. The split is balanced for those tasks and the cocoa mass is ground very finely. Unless you know the split for all of you chocolates, blending them is risky, and, if any of them are labelled a couverture they are already generally quite good.


Frosting is far more forgiving a use for chocolate, you'll still have to run tests.


Cake with milk chocolate can be done, but, I can't find any good formulas that use weight measurement for the dry ingredients.

Also tagged with one or more of these keywords: Chocolate, Dessert