5 Pro Tips for Baking the Chocolate Right
Chocolate… the word is enough to turn you into a slobber.
Who doesn’t love delicious, gooey, and creamy chocolate dessert! The chocolate dipped strawberries, and double chocolate cake makes us jump right into a pool of molten choco in our dream land. Whether you’re a professional chef or an occasional dessert enthusiast, the baking of chocolate right can be a tough job! With a little change to your recipes or baking style, you can convert your sugary snacks, cakes, brownies, cookies, chocolate-dipped goodies, tastier plus more presentable.
If you’re dying to master chocolate recipes, we have got some pro tips for baking chocolate that will make everyone around you drool and worship you!
Tips for Baking Chocolate
1. Use Serrated Knife for Chopping Chocolate
Chopping chocolate is not as simple as it sounds; it can get really exhausting! A long serrated knife is your friend here. Line a baking sheet and put the cutting board on top of it to avoid scattering tiny chocolate shreds.
Start from one end and cut down the bar into small flakes using the serrated knife. Cut the chocolate into smaller and more similar sized flakes to make it melt quickly and evenly.
Note: Crushing chocolate bars in food processors might not be the greatest idea.
2. Melt the Real Chocolate, Not the Chips
Never use chocolate chips unless a recipe calls for it. Remember, these tiny chips are formatted to hold their shapes and meant for dessert garnishing only. They don’t taste and feel the same like a melted chocolate with its more creamy texture. Make sure you read and execute the recipe well.
For melted chocolate, use a real bar and chop it well using a dry knife.
3. Boost Chocolate Flavor With Espresso
Yes, espresso is that secret ingredient, which can drastically turn up the chocolate flavor in your crinkle cookies, chocolate mousse, fudge, cakes, and other sugary dishes.
Add straight one or two shots of espresso or a few tablespoon of extra-dark coffee or espresso powder with the fluids in your recipe. It works because coffee and chocolate share the same characteristics. Caffeine escalates darker taste elements in the chocolate.
Note: Proportion of espresso or coffee powder vary according to the quantity of other ingredients.
4. The Water Bath Melting Method
Using double boilers and microwave for melting chocolate is time-consuming and makes chocolate scorch easily. Contrarily, with the water bath method, you gain full control over the melting process and can avoid burning the chocolate.
Fill a wide nonstick skillet with one inch of water and place it on the burner. Put chopped chocolate in a heat-proof bowl, usually made up of stainless steel or tempered glass, and place it in the skillet.
Once the water starts boiling, turn off the flame. Let the chocolate sit until it is melted.
5. Tempering Chocolate for Candy Coating
Don’t melt, but temper the chocolate bar for coating purpose. Although both processes use heat for chocolate transformation, the difference lies in the stability of its crystal structure, which influences the texture and appearance of the chocolate.
Melt it if you require an addition of the chocolate to recipes like making a batter, dough, sauce or glaze. Temper it to make confections, like molded chocolates and, coated truffles, peanut butter cups, strawberries, and cookies dipped in chocolate.
Last, but not the least, always determine the quality of chocolate that will affect the appearance and taste of your recipe.