What can I replace this with? Alternatives and substitutions.

Swan_2

CupOfChai wrote: »

Bump.

Anyone ever made something with both good quality dark chocolate, and ordinary dark chocolate, and they've tasted just the same?

hi CupOfChai,
I just noticed your other post

I use chopped value dark chocolate instead of chocolate chips in my muffins, I tried better quality but no-one liked it
flavouring brownies is an altogether different thing though

I would guess that they might not taste as 'dark' with the value chocolate, but I think the only way to find out is to try it

it's unlikely it'll make such a difference they'll be inedible, so unless you're making them to give to someone else & you need them to be perfect, I'd give it a go with cheaper chocolate

if the value chocolate's no good, then go up a notch & try something more expensive but not the best, & keep doing this until you get a result that's acceptable
or you can do it the other way round, working your way down towards the value kind, which wouldn't be quite so drastic at first

hope you find a good compromise

CupOfChai

Thanks Swan, I use chopped value chocolate as choc chips/chunks in things too. Next time I might experiment with a normal kind of chocolate, but unfortunately now that I've experienced it I don't think I'm willing to give up one iota of the taste of these things even just for myself. No, ESPECIALLY for myself!

Oh well, I will just make them as a rare treat, even though they're not cheap and are more expensive than packs of bought brownies I'm still sure they will work out cheaper than buying brownies of equivalent quality. It will be good for my waistline as well as my pocket, the wicked things contain half a kilo of chocolate in total, never mind the rest of the ingredients. They're filthy!

Swan_2

CupOfChai wrote: »

Thanks Swan, I use chopped value chocolate as choc chips/chunks in things too. Next time I might experiment with a normal kind of chocolate, but unfortunately now that I've experienced it I don't think I'm willing to give up one iota of the taste of these things even just for myself. No, ESPECIALLY for myself!

Oh well, I will just make them as a rare treat, even though they're not cheap and are more expensive than packs of bought brownies I'm still sure they will work out cheaper than buying brownies of equivalent quality. It will be good for my waistline as well as my pocket, the wicked things contain half a kilo of chocolate in total, never mind the rest of the ingredients. They're filthy!

oh well if they're a treat for you & you alone you'll just have to keep using the expensive stuff
half a kilo though! :eek:

they sound excellent

rachbc

CupOfChai wrote: »

I've never seen this thread before, but it may serve my current needs perfectly. My recipe for triple chocolate brownies involves melted dark chocolate in the "cake" part of it, and I have only ever dared use good dark chocolate, i.e. with ~70% cocoa in (although I've only made these twice!). This can however be a tiny bit pricey, so my question is, would they be as good if I used ordinary dark chocolate instead (according to the labels I've checked, usually about 40% cocoa)? So then I could just use the Value bars and save a packet!

I firstly would like to know if it would work at all, and secondly I'm sure they probably would work, but I can't help thinking they would just not be AS good, a bit of a disappointing let down, when compared to those made with the 70%?

My fav brownies use 3 bars of 70% choc - so at £1.60 a bar they we a rare treat - I recently discovered brownies made with cocoa rather than choc and despite huge scepticism I love them - and cheap enough to be a regular lunch box filler

Saban

Hi all,

I really want to make a green tomato chutney but most of the recipes call for White Wine Vinegar which is a bit expensive! Could I subsitute normal white vinegar? :D

I have considered making white wine vinegar from our homemade wine but it never lasts long enough in this house! :beer:

foxgloves

I make a lot of chutney and I usually use white wine vinegar or cider vinegar. It can be expensive, tho' Lidl used to do white wine vinegar for about 80p a bottle. I used to stock up on that but last time I went in they didn't have any so maybe they've discontinued it. I'll have to look again as it was loads cheaper than what I'd been paying before from other supermarkets. You can even use ordinary malt vinegar and often the spicier or darker sticky recipes actually call for malt vinegar as standard. I think you can probably use any vinegar as it's mostly there to preserve and the main flavour comes from spices & other ingredients.

Paulie'sGirl

Hi,

I use plain white vinegar in my chutneys and its fine. Sometimes you can get the Sarsons pre-flavoured white vinegar on offer, which can work out well.

If you're worried it'll be too harsh, let it mature a little longer than normal to mellow out

PGxx

tinker4ever

thanks to all money savers. I try to read you all every day. I buy white wine vinegar when I go to France for the day on the coach. I buy it in carrefour or auchan supermarkets. It only costs about 75p a litre.Sorry its not much good for everyone that lives near to the south east or in London but it might be OK for folks that can go

Penelope_Penguin

Saban wrote: »

I really want to make a green tomato chutney but most of the recipes call for White Wine Vinegar which is a bit expensive! Could I subsitute normal white vinegar? :D

As others have said, it'll be fine As this has fallen from the front page of OS, I'll add it to the exisiting "subs" thread to keep ideas together.

melb

the recipe says mix greek yoghurt with creme fraiche and then mix with melted chocolate for the cheesecake filling. OH did shopping and forgot to get the creme fraiche but i have double cream. do you think this would work OK?