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5 Things to Know About Baking with Chocolate:
If it is time for dessert, I am about as predictable as they emerge. I go directly for the thing with the most chocolate each and every time. Cake, brownies, biscuits, chocolate-dipped candies — yes to them all.
And when baking these snacks at home, there are a few helpful ideas to keep in mind about working with chocolate that will provide you a better and more flavorful dessert.
1. A long serrated knife is the easiest way to cut down chocolate.
For large chunks and heavy bars of chocolate, even a serrated knife is the simplest and quickest way to cut it down to size.
2. Boost the chocolate taste of your dessert with espresso.
Up to the chocolate taste of your recipe by including a shot of a few spoonfuls of extra-dark java along with the liquid ingredients, or espresso powder. It is going to really improve the chocolate flavor without adding a strong coffee taste.
3. For melted chocolate, skip the chips and go for the real deal.
Unless a recipe specifically calls for chocolate chips, maintain them from the pantry and utilize real chocolate rather — especially when melting chocolate. Chips have been formatted to be able to maintain their shape, so you will find better options if a recipe calls for melted chocolate.
4. Use a water bath for a more straightforward means to melt chocolate.
You will find over a few techniques to melt chocolate but according to Alice Medrich, your best option is using a water bath. Not only are you able to see what is occurring, but you also have more control over the process and therefore are not as inclined to burn off your chocolate than if you’re employing a double boiler or the microwave.
5. Melt when blending chocolate into a recipe; temper when creating a candy coating.
Melting and tempering chocolate are two unique processes, and they control the chocolate in different ways. Stick with stirring when incorporating the chocolate into a recipe, however, temper it if it is used as a coat for snacks and candies.
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