Arghh! I just went in to chop bittersweet chocolate and found it has almonds in it.

Doesn't say on the TJ's bar but I tasted each and the bittersweet is MUCH sweeter than the dark.

Thought I may be able to add more sugar.I had planned on making those ganache filled cupcakes but guess I'll have to break down and go to the store in the rain.

 
You could melt and strain. I did that once but it was for cookies, so no biggie. I've always

wondered what the difference was between their bittersweet and dark - it WOULD be helpful if they put the % on the pkg. Nice to know the difference smileys/smile.gif

 
Online says TJs plus is 72 percent.

Most unmarked "bittersweet" is somewhere in the 60's. If it's in the 70s, the company will typically take credit for the higher cost.

Let me look at the original recipe and see if you need to adjust. According to Alice Medrich, it's a slight change with butter/sugar.

(I'll be right back.)


Cheezz's idea will also work.

 
I'm back...Alice Medrich has the following conversion when using 70 to 72 percent chocolate

instead of standard bitter or semi-sweet.

For each ounce of chocolate in the recipe, use 1/3 LESS chocolate PLUS an additional 1.5 tsp of sugar.

Your ganache uses 2 ounces. So you would use 1 1/3 ounce of TJ Plus + 1 TBL of sugar.

The cupcakes use 3 ounces. So you would use 2 ounces of TJ Plus + 4.5 tsp of sugar (or 1 TBL + 1 1/2 tsp)

The frosting uses 6 ounces. So you would use 4 oz of TJ Plus + 3 TBL of sugar.

Butter doesn't come into play unless you're substituting other chocolate percentages for UNSWEETENED.

From Bittersweet by Alice Medrich.

(I'm so happy to finally own my own copy.)

 
I'd just about chucked the idea of the cupcakes and sat down at the computer for five minutes.

You are the BEST, Mar! I wish I could bring a few over for you after I make them!

Thanks a million!

 
Done. Alice has an entire page with different ratio and substitutions. Bless Traca

for asking Alice about this and her pointing out that it was in Bittersweet.

 
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