Cooking with chocolate ~ Good quality chocolate bars are great for melting or finely cut, but if you want large rooms or decorative trim, buy a large piece of brick; specialty and many health food stores sell chocolate as a gift. Chop with a chef's knife on a cutting board. To make chocolate curls, place the chocolate in a clean cloth and gently pull the knife toward him. Be careful when you melt the chocolate as it burns easily. First, chop the chocolate (parts melt faster than large chunks). Then use a water bath with its chocolate layer on top and stir until melted. Melt chocolate with liquid is more complicated.
Buy chocolate
Chocolate types are determined by the percentage of cocoa solids (mainly chocolate liquor content) and how they are treated. The general rule: the higher the percent solids, the less sweet than chocolate, because there is less sugar in the formula. In general, a higher percentage of solid chocolate not mean much to spoil the taste. If you are still confused about the types of chocolate used in baking and chocolate types in detail is given below:
Unsweetened chocolate (Baking chocolate)
A combination of cocoa solids and cocoa butter and nothing more; 100 percent cocoa. dark chocolate is too bitter to eat, but it is useful for the manufacture of the chocolate house, cooking and baking.
Dark chocolate (Mi-Sweet extra dark black, Bittersweet Extra)
This is the type of chocolate people use most often. Cocoa solids content varies from 35 to 99 percent, less than 12 percent milk solids. Many good quality dark chocolate a chalk almost as if you're not used to them, but they coat your mouth evenly without waxy or gritty.
Dark chocolate (Sweet)
From 15 to 34 percent cocoa solids and milk solids not exceeding 12 percent. sweet chocolate is the "official" name, but it is commonly called the dark chocolate. The good thing is good to eat, but not really for cooking because it does not control the sweetness of desserts and unsweetened and bittersweet chocolates.
Chocolate milk
If you like soft, melt-in-your-mouth chocolate, it is present; it must contain a minimum cocoa solids 10 percent solids by 12 percent and 3-39 percent of milk fat. Make sure it contains real ingredients and rich, almost buttery flavor. Milk chocolate must be as complex as the black or dark chocolate, with soft flavors in a creamy scenario.
(Da or German) German Chocolate Candy
This is not to Germany, the name comes from its inventor, German Samuel, who in 1852 invented a bar with a sweet dough Baker Chocolate Company. It is sweeter than dark chocolate. Not super high quality.
Cocoa powder
After the cocoa butter is pressed on the tips, or to separate the finely ground chocolate liquor solid powder. "Dutch process" "dutched" or "alkalized" cocoa is the most common; he was treated with alkali to reduce the acidity and darken the color. It is clear brown, with more chocolate flavor. (If using natural cocoa and not of baking soda in the recipe, add a pinch of balancing acidity and improve fermentation)
White chocolate
White chocolate is not technically chocolate, a sweet, but made from cocoa butter. It must contain at least 20 percent cocoa butter, milk solids of 14 percent and 3-39 percent of milk fat. It is the ingredient completely different, but you can always replace the white chocolate with dark or milk.
There is a gap between good white chocolate and the cheap stuff. First, check the label for ingredients that sound strange; cocoa butter must be the first ingredient. Always taste before cooking with it. Good white chocolate has a subtle flavor and has no wax, brave or bland.
0 komentar