Baking Chocolate

[morgan]

It's so hard to get unsweetened baking chocolate in Australia (make that impossible so far).  I almost bought some from Amazon but it was going to cost me approx $60 dollars for postage on a box of 4 Baker's Unsweetened chocolate - hmmm  more than double of what the item costs originally ($26.38).  Anyway I came across a site that says you can substitute 3 tablespoons unsweetened cocoa with 1 tablespoon oil/butter/shortening (sort of classed as melted).  What I wanted to ask is if I used copha (0 carbs) would that be acceptable?  The copha sets when cool so it would have that solid consistency. Not sure taste wise though - maybe too greasy?

[Doug Varrieur]

I think copha (solid coconut oil, like Crisco) would work fine Morgan, experiment with a recipe or two and report back. 

You should be able to find unsweetened baking chocolate at The Original Lolly Store, they keep it stocked in the back for diabetics. Here's their info-  http://www.theoriginallollystore.com.au/

239 Lygon St
Carlton, VIC 3053
Mon-Wed 10:00am- 6:00pm
Thu-Sun 10:00am- 9:30pm
Tel: (03) 9347-5641
Fax: (03) 9347-5781
Email: arteff@tpg.com.au

[umpa]

I use coconut oil for my skin because the menopause makes it very dry. I keep another tub in the kitchen now for my chocolate flaxseed recipes to put moisture in them. i would put the  chocolates in the freezer to set. Let me know how it works

[Andrea]

I used to live in a rural area that was miles and miles from a grocery store and I used the cocoa + oil/butter/Crisco substitute all the time in baking.  I used whatever fat I had on hand and never had a problem.

Who woulda thought unsweetened baker's chocolate was regional?

[umpa]

Thats good  to know  Its a good trek for me to get down the mountain!