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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Baker's Chocolate in stout going rancid?
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Old 11-16-2012, 10:34 PM   #11
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Originally Posted by FATC1TY View Post
Could be the fat in the chocolate... I'd suggest using a cocoa powder next go around, or nibs.
Bakers chocolate is 100% cocoa, aka fat free.
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Old 11-16-2012, 11:01 PM   #12
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Bakers chocolate is 100% cocoa, aka fat free.
That's not actually true. 100% cocoa has a significant amount of fat. Cocoa powder is cocoa with the fat removed. Baker's chocolate is 100% cocoa (no sugar) with all the fat still there... that's why it forms a coherent solid mass, it's the fat that holds it together as opposed to the powder which has no fat.
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Old 11-16-2012, 11:51 PM   #13
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Definitely sounds like a lactobacillus infection.
I guess I was hoping it wasn't true and I was trying to find something else to blame. It was bound to happen sooner or later, right? I'll just have to be more vigilant next time.
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Old 11-17-2012, 12:36 AM   #14
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Yep, most likely a lacto infection. I agree with Yooper. It happens, I just opened a bomber from a commercial brewery 2 days ago that unfortunately had a lacto infection. Might want to recheck your sanitation procedures.

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Old 11-17-2012, 05:16 AM   #15
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That's not actually true. 100% cocoa has a significant amount of fat. Cocoa powder is cocoa with the fat removed. Baker's chocolate is 100% cocoa (no sugar) with all the fat still there... that's why it forms a coherent solid mass, it's the fat that holds it together as opposed to the powder which has no fat.

That is what I thought.. The powder has little to no fat in it. The bars have something to help solidify it... fat.
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Old 11-17-2012, 04:58 PM   #16
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