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Friday, May 7, 2010

Know Your Chocolate!

Milk Chocolate - Made from milk solids, cocoa butter and sugar, milk chocolate is most often eaten as a candy bar. The first milk chocolate bar was invented by Swiss candy-maker Daniel Peter in 1876 when he devised the process of adding condensed milk to chocolate.

Unsweetened - Made from a blend of fine cocoa beans that are roasted, crushed and ground between large heated rollers, unsweetened is the purest form of chocolate. It is satin smooth, rich in cocoa butter and best for baking.

Semi - Sweet - This is made using the same method as unsweetened chocolate, but with just a pinch of sugar, cocoa butter and vanilla to give it a rish, sweet taste. Semi-sweet is perfect for garnished and fondues. 

White - White chocolate is made with cocoa butter, milk and sugar but doesn't contain cocoa solids. As a result, it is creamy white in color and mild and sweet in flavor. This is often used as a coating or decorative garnish.

Melting Chocolate for Decorations

Using this special technique is necessary for dipping, decorating and marking bark. This will give your final creation a crisp, shiny chocolate coating.

* Chop chocolate squares into small pieces. Place them in a heatproof bowl and set over a pan of simmering, but not boiling, water. Be careful not to get water into the melting chocolate or it will become very grainy in texture.

* Melt chocolate, stirring constantly, until about two-thirds is melted. Remove from the heat and continue to stir until very smooth.

* Keep melted chocolate lukewarm while dipping or drizzling by placing the bowl over a pan or warm water.

For Recipes

* Place unwrapped chocolate squares in a microwave safe bowl. For one square of chocolate, microwave on HIGH for 1 - 2 minutes or until almost melted. For each additional square of chocolate, add 10 seconds. Stir after each minute.

* Continue to stir until chocolate has completely melted. To prevent chocolate from clumping, make sure your utensils and container are completely dry. If your chocolate develops a clumpy texture, add a teaspoon of solid shortening (not butter or margarine) for each square of melted chocolate.

Melting Chocolate for Decorations

Using this special technique is necessary for dipping, decorating and marking bark. This will give your final creation a crisp, shiny chocolate coating.

* Chop chocolate squares into small pieces. Place them in a heatproof bowl and set over a pan of simmering, but not boiling, water. Be careful not to get water into the melting chocolate or it will become very grainy in texture.

* Melt chocolate, stirring constantly, until about two-thirds is melted. Remove from the heat and continue to stir until very smooth.

* Keep melted chocolate lukewarm while dipping or drizzling by placing the bowl over a pan or warm water.

For Recipes

* Place unwrapped chocolate squares in a microwave safe bowl. For one square of chocolate, microwave on HIGH for 1 - 2 minutes or until almost melted. For each additional square of chocolate, add 10 seconds. Stir after each minute.

* Continue to stir until chocolate has completely melted. To prevent chocolate from clumping, make sure your utensils and container are completely dry. If your chocolate develops a clumpy texture, add a teaspoon of solid shortening (not butter or margarine) for each square of melted chocolate.

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