Was your Bakers the bittersweet kind, and were you happy with the texture? If so, I would suggest a partial substitution of cocoa and butter for the chocolate, so as to not mess with the texture too much. The dosages I use, which were originally the Cake Bible's, and have simplified through years of experimentation and laziness are for each ounce of chocolate, 1 1/2 tbsp. cocoa and 1 1/2 tbsp. butter. If you were using bitter chocolate to begin with, then it's only cutting down on the sugar that will help. Candied ginger sounds wonderful, and it makes me wonder about serving the cakelets with pear sauce, or fresh pears.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Mmm, yum.
Date: 2003-11-09 11:56 am (UTC)The dosages I use, which were originally the Cake Bible's, and have simplified through years of experimentation and laziness are for each ounce of chocolate, 1 1/2 tbsp. cocoa and 1 1/2 tbsp. butter.
If you were using bitter chocolate to begin with, then it's only cutting down on the sugar that will help. Candied ginger sounds wonderful, and it makes me wonder about serving the cakelets with pear sauce, or fresh pears.