10 Commandments for Working With Chocolate
Discover a chocolatier's top ten principles for mastering chocolate. These guidelines cover selecting quality chocolate, the correct method for making ganache, and tips for melting and storage. The advice ensures successful results whether you are baking, making truffles, or creating sauces. Following these rules will help you achieve professional quality in your chocolate creations.
Ingredients
- 8 ounces dark chocolate (never milk chocolate, see below)
- 4 ounces heavy cream
Method
- Only use chocolate whose flavour you personally enjoy, as this gives you great flexibility. High quality chocolate should engage all your senses. If a brand does not delight your taste, smell, touch, sight, and hearing, choose another. It should feel firm yet supple, appear glossy, and break with a distinct snap.
- Ganache is the essential blend of chocolate and cream. It serves as a versatile foundation for a chocolatier. When warm, it acts as a sauce or glaze. Once cooled, it becomes a truffle centre or a frosting.
- Always experiment with your cookie recipes. Try using white or milk chocolate pieces instead of dark chips in chocolate chip cookies. Additionally, drizzling cookies with melted chocolate often improves them.
- Do not dismiss using a microwave for melting chocolate. I frequently use one now. The chocolate is ready when the melted portion looks soft and glossy.
- Keep chocolate in a cool and dark location. Ensure it is tightly wrapped. Due to moisture, the fridge is generally not an ideal storage spot.
- Feel free to cut brownies into bigger portions than a recipe suggests. Larger pieces are usually better.
- Remember that recipes requiring cocoa powder mean unsweetened cocoa powder. Do not use a sweetened hot chocolate mix.
- Wear latex gloves when shaping truffles. This prevents the ganache from sticking to the warmth of your hands.
- Follow the fundamental rules for ganache. First, always pour hot cream over chopped chocolate. Do not melt the chocolate beforehand. Second, never place hot or warm ganache in the refrigerator, as the fat may separate. Allow it to reach room temperature first.
- Avoid using milk chocolate in place of dark chocolate. The milk solids in milk chocolate are sensitive to heat, making it unsuitable for substitution in baked goods.
Nutrition (per serving)
Sodium24900 mg
Recipe details
Category< 15 Mins
Authorlaurenpie
