What Chocolate To Use For Chocolate Buttercream
Decorating By USMC_SGTs_Lady Updated 24 Jul 2007 , 5:01am by Torte
Our instructor told us that if you use cocoa powder (hershey's is good but the dutch-processed will always be better), you do not have to worry about the temperature of the icing.
If you use chocolate, you will have to worry about what temperature the icing is. If you have cold icing and you mix in melted chocolate, it will not work out!.. If you use melted chocolates, you must have room temperature icing.
reneeisorym, your instructor was correct, and when using melted chocolate in frosting/icing the melted chocolate should be cooled also before adding to room temp. frosting. 
So i haven't made Chocolate Buttercream yet
...reason for...there are so many different recipes...we not really different....they all just call for a different type or kind of chocolate....Some say bitter sweet chocolate chips, some say candy melts...some call for cocoa powder...milk chocolate, semi-sweet chocolate, chocolate baking squares...So i can't decide which recipes to try out first.....What is the best Chocolate to use? Is the kind of chocolate you use more of a presonal preferance or does each type of chocolate have a different effect on the frosting?....anything help woul be greatly appreciated
I've used both melted chocolate and cocoa powder. I use either Hershey's cocoa powder or Frye's.
I like to add my cocoa after my icing is made. The reason being if I want to make a cake using varous shades of chocolate then it's easier to add than to take away.
Also, using cocoa powder may cause your buttercream to be a bit drier so I add a touch more 35% whipping cream (I use this in my icing rather than water or milk).
I think if we took a poll of all these answers, the most used is cocoa powder. I use Hershey's cocoa powder and usually add a little extra butter flavoring.
Diane
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