Help- how to use 99% cocoa solid?!

[coldcomfortHeart]

I have some lovely looking/smelling cocoa that is blended with nutmeg and spices, but when I tried to melt it (in a bowl over simmering water) it just did nothing- didn't melt at all, just went a tiny bit softer and grainy. I didn't have much time to experiment so just used some Morrison's own stuff instead.

Anyone use such a high percentage of cocoa solid for baking? How?!

I was just about to post about a recipe using pure cacao - is this the same thing?

There was a cookery series on last year I think, willie's wonky chocolate factory - and there are recipes here:

www.channel4.com/4food/recipes/tv-show-recipes/willies-wonky-chocolate-factory-recipes

It needs to be finely grated/shaved off the block and I also think it needs some kind of 'carrier' (eg cream if making truffles)

Thanks pinksky, yes I'm sure it's the same thing. Maybe a dash of cream might have enabled it to melt rather than just go odd. Did think about adding butter...

Will check out that link as well.