Besides eating and drinking for pleasure, chocolate is also used for cooking and baking, although not all are suitable for use by him in the kitchen. Some of the delicious desserts in the world are made of this, but cooking with it is also one of the biggest challenges. Before you try to cook with this, know some of the basics of chocolate cooking success!
The Process Of Baking Chocolate
All types of chocolate come fromThe seed of the cacao tree, their differences lie in how they are processed. It is used for baking has more cocoa butter, about 50 to 58 percent concentration, when the candy bars sold in stores. Even baking, bitter or unsweetened chocolate known, this kind of made of hardened chocolate liquor. The cocoa beans are ground and liquefied until the drink. The liquid is then poured into molds and allowed to solidify bars and then packaged and sold asUnsweetened dark. Unsweetened baking or type is, what will be used to make cakes, brownies and frosting, and is the chocolate of choice for most professional chefs. But for those in search of sweet versions, there are deviations from the unsweetened variety.
Bittersweet and semisweet, What's the difference?
If the sugar, vanilla and lecithin are added to the unsweetened chocolate, it is bitter, semi-sweet or sweet type, depending on how much sugarwas added. Depending on which country you come from, there are different standards for the amount of cocoa mass in sweetened types required. According to the association of producers in the U.S., has semi-sweet types contain 15 to 35 percent cocoa mass, while bittersweet kind must contain at least 35 percent alcohol, chocolate. Unless the recipe states clearly that you have "sweetened is" Bittersweet "or" semisweet ", the standard chocolate, that most of the recipes you need aUnsweetened baking chocolate. Otherwise, you could have the recipe for ruin because the sugar contained in the rule and the lower percentage of cocoa mass in the sweetened versions could be a different mix and have less flavor.
Melting chocolate
It only takes a few minutes does not melt, as you probably know when you leave a bar in the car on a hot day. However, changes from solid to liquid a velvety, also all in appearance, with no ugly Lumps can be more challenging feat. Melting point perfectly and uniformly requires your full attention. In general, chocolate melts at about the same level as the average body temperature. Heating is too high to separate the cocoa butter chunks and mixed up, or simply, you can burn. Professional bakers use to melt a candy thermometer, melt dark chocolate heating to about 100 ° C to 120 ° F and white chocolate does not exceed 115 ° C.
Guilt-free> Chocolate Dessert
It does not mean that you purchase the type sweetened sweetened that your dessert healthier. Note that to sweeten the desserts, can still add sugar in the recipe over-all! There are alternatives, the diabetic chocolate, for those who want to watch their sugar, but still crave the sweet taste.
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