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AIBU?

Share your dilemmas and get honest opinions from other Mumsnetters.

Original poster

to think that someone describing themselves as

40 replies

BlueMoonRising · 17/09/2015 13:00

'master baker and confectioner' would not use a) margarine and b) cheap (cooking?) chocolate in their products?

I just bought some malteser tiffin, and it is SO disappointing. I can't imagine using something that tastes very like cooking chocolate melted on the top of something like this.

OP posts:
SecretSpy · 17/09/2015 13:02

Cakes made with all butter tend to be very heavy and greasy, cooking chocolate is more likely to look shiny and attractive after melting than real chocolate. So YABU really but YANBU to be gutted that a malteser tiffin was crap - it sounds like a delicious idea

TheWitTank · 17/09/2015 13:03

Ha at master baker childish. Can't think of that without thinking of the other similar sounded word...
I would think that someone proclaiming themselves such would use good quality ingredients. Friend or shop?

Original poster
BlueMoonRising · 17/09/2015 13:07

Shop (bought in a local 'health food' shop that sells health food plus local produce, made by a local supplier. Although to be fair it wasn't expensive - but I would have happily paid more for something that tasted good!

OP posts:
PurpleDaisies · 17/09/2015 13:10

I always use stork for cakes but in a tiffin I'd definitely use real butter and good chocolate.

Where did you buy it?

PurpleDaisies · 17/09/2015 13:13

Cross posted with you.

Definitely try making your own-it is dead easy and you will never be disappointed by bad shop bought again.

Original poster
BlueMoonRising · 17/09/2015 13:20

Oh I have made my own in the past, this was an impulse buy when I was in the shop.

Honestly, I can still taste it and it wasn't good :(

OP posts:
PurpleDaisies · 17/09/2015 13:22

I've had bad Rocky road from a local cafe and it just tasted fake and horrid-I know exactly what you mean about still being able to taste it. Would eating some proper cake help? Smile

LongHairDontCare · 17/09/2015 13:26

I bought a millionaires shortbread from a bakers a while ago and they used cooking chocolate. It was disgusting, I didn't eat it and I never leave chocolate!

AGrinWithoutACat · 17/09/2015 13:26

Disagree about the cheap marge as I use vitalite for all baking now (unless using a vegan recipe that calls for oil) as DS is dairy intolerant and it tastes just as good as the baking I used to do with dairy ingredients however it has to be rich dark chocolate all the way and not just for the dairy freeness as it just tastes better than cooking chocolate

ShatnersBassoon · 17/09/2015 13:28

Yeah, have something delicious to take the taste away.

I had a gross margariney cake from a very expensive farm shop. I would have taken it back, but DH ate it Hmm. He doesn't taste food I don't think.

Excited101 · 17/09/2015 13:42

I make all my cakes with Stork too- it really is very good. I've heard Mary berry uses it too...

ShatnersBassoon · 17/09/2015 13:46

Mary Berry would not use margarine in a tiffin. I think in a sponge, when it's cooked, margarine is palatable. In icing or a fridge cake, margarine is unpleasant.

Original poster
BlueMoonRising · 17/09/2015 14:12

I didn't think I was being unreasonable! I would rather pay more and get something that was a treat.

Ah well, I won't be buying from them again!

OP posts:
MrsTedCrilly · 17/09/2015 14:52

YANBU OP, bad chocolate is always disappointing! Sad

JawannaDrink · 17/09/2015 15:05

Cooking "chocolate" isn't chocolate at all. It's revolting fakery that should never be used.

CrotchetQuaverMinim · 17/09/2015 15:07

If it was in a health food shop, it could be that they were trying to make the products vegan or even just dairy-free or something, whether or not they were specially labelled as such.

BettyBi0 · 17/09/2015 15:12

YANBU ugh even the word marg makes me boak a bit

sliceofsoup · 17/09/2015 15:22

Cakes made with all butter tend to be very heavy and greasy, cooking chocolate is more likely to look shiny and attractive after melting than real chocolate.

I only ever use butter in cakes and have never had a greasy cake yet.

Someone calling themselves a master confectioner should know how to temper chocolate. I know how to and I am only a qualified pastry chef. Correctly tempered chocolate will have a lovely shine.

Cooking chocolate is an abomination and should be banned.

YANBU OP.

PingpongDingDong · 17/09/2015 15:53

Cooking chocolate is an abomination and should be banned.

^^^ This! Yanbu!

TheRealAmyLee · 17/09/2015 16:04

Stork is good. Vitalite is the best dairy free option. Certain things NEED butter ( although Stork do pastry blocks of butteresq stuff which are ace)

Any non stork/vitalite marg based anything is an abomination. Cooking choc melts easier but should only ever be used in small amounts and always mix dark and light to make it taste reasonable. Never top anything with it.

OurBlanche · 17/09/2015 16:06

Cooking chocolate is a UK thing. Scotbloc or melts, to give 2 of its many names, is made to be a sweet, cheap alternative for kids, a cake covering, it has more vegetable oil, melts more quickly and remains glossy without tempering. Unlike baking chocolate, which is good quality chocolate minus the sugar, cooking chocolate tastes foul and, in 30 years of making chocolate truffles, I have never given it kitchen room.

VulcanWoman · 17/09/2015 16:09

Green and Black's Cooking Chocolate is nice.

RiverTam · 17/09/2015 16:12

I only use butter in cakes! Never had a heavy or greasy one. All the recipes I've referred to say butter.

triathlon · 17/09/2015 16:17

OurBlanche I didn't know that cooking/baking chocolates weren't the same thing. Thanks for the tip!

colley · 17/09/2015 16:17

I only buy cakes made from butter. That is what I use when I bake. A decent baker can make a light cake with butter. Margarine tastes nasty and cheap.