Five Tips to Keep in Mind when Working with Chocolate in your Recipes

Five Tips to Keep in Mind when Working with Chocolate in your Recipes

Five Tips to Keep in Mind when Working with Chocolate in your Recipes

Comments Off on Five Tips to Keep in Mind when Working with Chocolate in your Recipes

Chocolate is a famous ingredient in kitchens that tend to differ in quality. Some people love the silky textures and flavors that milk chocolate takes pride in while others adore the tannin-rich bittersweet chocolate. However, every piece of chocolate always has a place in one’s recipes. But, to make the most out of your chocolate-infused recipe, consider the following tips:

 Do not Ignore the Percentage

If you have a recipe that requires the use of dark chocolate, never substitute for milk or semi-sweet chocolate. The rest of your recipe’s ingredients such as the butter, sugar, eggs, etc complement the chocolate’s fat and sugar content. Using darker chocolate means using less fat and sugar. Thus, a recipe that requires a bittersweet taste has a higher ratio of sugars and fats and vice versa.

Pay Attention to the Melting Process

When melting your chocolate, use a microwave that has short intervals and plenty of stirring between them. Also, you can use a shallow pan that is filled with 1/3 cup water. As the water starts to simmer, turn the heat almost off and put a bigger bowl over the skillet and stir your chocolate until it has partially melted. Remove the bowl from the heat and continue to stir the chocolate until it has fully melted. When it comes to melting to chocolate, ensure no water drops in your bowl. Otherwise, you will notice your chocolate seizing up and looking curdled.

Taste the Chocs

Although this is quite basic, you should taste your chocolate before you work with it. You want to make sure you love the taste. Plus, this can help you make the necessary adjustments in terms of adding the rest of the ingredients.

Understand the Rules with Cocoa Powder

Cocoa powder is the result of fat extraction from the cocoa bean. Every bean is made up to 50 percent fat that is pressed out of the chocolate liquor into cocoa butter. The remaining solid is the cocoa powder. A number of chocolate makers treat their cocoa powder with an alkali for more stability with your leavener like baking soda. Natural cocoa powders are the untreated variety. Cocoa powder should not be replaced with sweet ground chocolate as the latter is made up of mostly sugar.

Don’t Use Chocolate Chips

Chocolate makers like to add stabilizers and waxes to chocolate chips to maintain their perfect curly-q shape even after baking. Because of this, the chocolate will melt unevenly, seize easily and taste waxy. Consider buying chocolate bars and chop them up to pieces. Check out lamontagnechocolate.com to buy bulk chocolate bars.

Caldwell Bert

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