On Sun, 8 Jan 2017 10:44:12 -0800 (PST), wrote:

> On Friday, January 6, 2017 at 7:57:29 PM UTC-5, sf wrote:
> > On Fri, 6 Jan 2017 08:09:24 -0800 (PST), lenona wrote:
> >
> > > On Friday, January 6, 2017 at 2:19:07 AM UTC-5, sf wrote:
> > >
> > > >
> > > >
> > > > Did you know you need cornstarch to make Spanish chocolate?
> > > > Seriously! Here's a good example.
> > > > http://www.epicurious.com/recipes/fo...ocolate-230547
> > >
> > > Thanks for that. The four comments are worthwhile too. Since Luker does not include cocoa butter and I don't have any, I wonder if I could/should use plain butter?
> > >
> > The recipe calls for bittersweet chocolate (not unsweetened). Bitter
> > chocolate is unsweetened chocolate, and the difference between the two
> > is sugar not the amount of cocoa butter - so you'll need to add 1
> > tablespoon granulated sugar per ounce of bitter chocolate to simulate
> > bitter/semi-sweet.
> >
> > Not sure why you think Luker doesn't have cocoa butter or why it
> > matters.
>
> Because the epicurious recipe you linked to called for bittersweet, and one comment said:
>
> "Any bittersweet chocolate can be used as long as it has cocoa butter in it."
>
> And Luker says nothing but "chocolate mass."
>
> So I wondered.

https://en.wikipedia.org/wiki/Chocolate_bar


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