Chocolate Shortcuts And Cooking Tips

Chocolate

trigger 15 years ago

Cooking Tips for Chocolate Lovers
By Micah, of Green & Black Organic

It’s important to store chocolate away from strong flavors or scents. Why? Chocolate’s relatively high fat content means it’s susceptible to absorbing other aromas, which taints its flavor.
If the mixture splits when you’re making a traditional truffle ganache from chocolate, cream and butter, leaving an oil slick on the surface, simply pour the whole mixture in a food processor and pulse. The mixture will re-emulsify and transform back into a smooth, glossy state.
Making a cake or a rich, chocolate pudding? Add a pinch of salt to the mixture to enhance and intensify the flavor of the chocolate.

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peetabear 15 years ago said:

good tips..... thank you

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minitindel 15 years ago said:

omg i found that out years ago about absorbing the odors wow did it taste soooooooo bad hahaha thanks michael good tips

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mis7up 15 years ago said:

Yup good tip but then I purposely open a box of altoids and a bag of chips and place them in an air tight container for a few days on the counter before using the chips, makes a nice mint sauce that is light in flavor. when I put them on sugar cookies.

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trigger 15 years ago said:

For a cool brownie treat, make
brownies as directed.

Melt Andes mints in double
broiler and pour over warm brownies.
Let set for a wonderful minty frosting.

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