WATCH: These Are Our Best Baking Tips When Using Chocolate
We have some tips for your next dessert!
Chocolate fans will adore anything that has the flavor of their favorite candy. When baking with chocolate, keep these chocolate tips in mind so you can experience chocolate heaven.
1 Use the best tasting chocolate.
Not all chocolates taste the same. That's because everyone has different tastes and preferences! What may be super decadent for you may be too fruity or nutty for another. Where the cacao pods are grown affects the taste of so one kind of chocolate may taste different from another. A good rule of thumb: when it tastes good to you, this is the chocolate you should choose to use.
2 Take note of the kind of chocolate the recipe recommends. It matters.
If you're the kind of baker who only uses one kind of chocolate, you're missing out on a variety of flavors! Bittersweet, semisweet, and unsweetened chocolate are all different kinds of dark chocolate and each tastes different. All do not have milk added, so you're tasting the richness of the chocolate at its purest in bar form.
The kind of chocolate you use in recipes matter because it can mean how chocolatey your dessert will taste. The darker the chocolate, the more chocolate you're going to taste and how you will treat it, too. Milk chocolate, because it has milk solids, will burn easier than dark chocolate. White chocolate meanwhile burns the easiest.
3 Use a sharp or a serrated knife when chopping chocolate bars into chunks for easy chopping.
Make this task easy on yourself and sharpen your knife to its sharpest edge.
4 Use chocolate chips as mix-ins or toppings.
The thing with chocolate chips is that these commonly have additional stabilizers to maintain its "chip" shape. That's why these are perfect as mix-ins in cookie dough and as toppings. Chop and melt higher-quality chocolate bars for cake, brownie, and other chocolate desserts.
5 Melt chocolate over low heat.
Chocolate can burn! To ensure that it's a silky mixture when you're ready to use it in baking, melt it gently over simmering water, in the microwave, or by adding it to a hot ingredient. Stir regularly and remove the chocolate from the heat before it's completely melted. Residual heat will melt the small chunks.
6 Let it cool slightly before adding to the batter.
Cool your melted chocolate first until it feels warm to the touch before adding to any mixture that has eggs in it. You can also add it gradually. Adding two different ingredients of different temperatures a little bit at a time until both have warmed is called tempering.
Thinking about what to cook next? Join our Facebook group, Yummy Pinoy Cooking Club, to get more recipe ideas, share your own dishes, and find out what the rest of the community are making and eating!
Got your own version of the classic dishes? Pa-share naman! Get your recipe published on Yummy.ph by submitting your recipe here!