Bought the wrong chocolate for a recipe!

luckycat99

Hi all,

I was planning on making some lovely brownies tonight but then realised that I'd bounght plain chocolate rather than dark choc as the recipe suggested. Can I still use the plain or will it go wrong - the recipe includes lots of butter and I'm just wondering if anything else in the recipe would need to be adjusted to allow for wrong chocolate.

Don't want to have to go and excahnge it as I've already measured out the rest of the ingredients and it's too late to go tonight and i'm busy tomorrow.

Thanks

elsien

I always thought plain and dark chocolate were the same thing?

marmiterulesok

Don't know if this helps,but I have always understood that plain and dark chocolate are the same thing.

rinabean

I also thought they were the same. (Typo maybe?) The cocoa butter content will be broadly the same, if the chocolate is darker add more sugar, if sweeter I would not decrease the sugar by too much because it affects how the batter crisps on top.

LittleLauz

Not the same thing, but wouldn't have thought the brownies would turn out bad because of using plain instead. They'll probably just be a little less chocolatey, as dark choc has a very high cocoa content.

InaPickle

LittleLauz wrote: »

Not the same thing, but wouldn't have thought the brownies would turn out bad because of using plain instead. They'll probably just be a little less chocolatey, as dark choc has a very high cocoa content.

I always thought they were the same as well. What's the difference?

LittleLauz

Actually having looked, it is the same!! (sorry)
however, I always use the dark 80% cocoa chocolate for brownies rather than just plain, so maybe that's why I thought they were different. I don't know the cocoa content of normal plain chocolate.

tanith

Dark chocolat is plain chocolat as the others have said, you get different degrees of % but its all plain chocolate..

Sublime_2

I should think it will be fine. You could always add a little extra chocolate.

LondonDreamer

You'll be fine. Plain is dark chocolate, but it's not a term I have personally heard used much outside of the UK. I often use whatever plain I have to hand when a recipe calls for dark unless it requests a specific cocoa percentage - dark can vary from about 40% cocoa right up to 100% with about 60-70% being the usual percentage recommended by chefs. I made brownies tonight with 50% plain and they were yummy.

luckycat99

Thanks all for your responses!

I took your advice and went for it - and they turned out a treat! :j

Wish I could send you all one as a token of thanks - but no can do.

I had always thought plain and dark were different, oh well, you learn something new every day.

Thank you all so much for your prompt helpful replies. :T