Cooking with chocolate
Chocolates are good for chopping fine or finely chopping,
but if you want large spaces or decorative chips, buy a large piece of brick;
And many specialty groceries sell chocolate so. Finely chop with a cook knife
on a cutting board. To make chocolate chips, place the chocolate in a clean
cloth and carefully pull the knife towards you. It may take a few to get the
hang of it, but they are surprisingly simple.
Be careful when you have the chocolate melted as it burns
easily. First cut the chocolate (melt parts faster than large parts). Then use
a double kettle with the top layer of chocolate and stir until melted. Or
microwave the chocolate for a minute or two to the lowest level; look like a
falcon and stop stirring once or twice. Chocolate melt with liquid more
complicated.
Buy chocolate
Chocolate types are determined by the percentage of cocoa
solids (mainly chocolate liquor content), and how they are treated. Some names
are used interchangeably, so it is best to read the label, to know exactly what
you get. A general rule: the higher the percentage of solids is less sweet
because less sugar in the formula. In general, a higher percentage of solid
chocolate does not mean that much to ruin the taste. If you are still confused
about the types of chocolate used when baking and retailing chocolates, is
given below:
Unsweetened chocolate
(Chocolate chocolate cooking liquid)
A combination of cocoa mass and cocoa butter and nothing
else; 100 percent of the cocoa. Unsweetened chocolate is too bitter to eat, but
is useful for making chocolate at home, cooking and baking.
Dark chocolate
(Mi-Sweet, Dark, Dark Extra, Extra Bittersweet)
This is the kind of chocolate that people use most often.
Cocoa solids content between 35 and 99 percent, less than 12 percent milk solids.
This is a fairly large selection, so for an exact number, and if it is not,
check the ingredients list is to see what is included. Only a high proportion
of solids do not guarantee good quality, but it means that there is plenty of
room for filter. Try a few brands before your favorite kitchen. First, listen
to the pressure when a piece breaks into two; It should sound crisp. Many sweet
and sour flavors of good quality almost chalky chocolate, if you are not
accustomed to it, but cover the mouth or wax evenly without granularity.
Black chocolate
(Sweet)
From 15 to 34 percent cocoa content and without milk
ingredients of more than 12 percent. Sweet chocolate is the
"official" name, though it is commonly called the dark chocolate.
Good is good to eat but do not really cook because it allows you to control the
sweet desserts and sugar and bittersweet chocolate.
Chocolate milk
If you like soft, chocolate in the mouth, it is; it must
contain at least 10 percent cocoa content, 12 percent milk solids and 3-39
percent milk fat. But do not scrimp. Make sure to absorb actual ingredients and
rich, almost buttery flavor. Milk chocolate must be as complex as the dark
chocolate or dark, with aromas amid the smooth silence.
German chocolate (or German)
This is not only in Germany; the name comes from its
inventor, Samuel Deutsche, who in 1852 invented a sweet pastry bar for Baker
Chocolate Company. It is sweeter than semi-sweet chocolate. No super quality.
Cocoa powder
After the cocoa butter is pressed or the ends of the
separate chocolate liquor, the solids are finely ground to a powder.
"Dutched", "Dutch process" or cocoa "alkalized"
is the most common; it was treated with alkali to reduce the acidity and darken
the color. "Of course" cocoa powder is more difficult to find, but
hunting and the extra cost is worth it. It is light brown in color, with more
chocolate flavor. But they are interchangeable in recipes. (When natural cocoa
and not using baking soda in the recipe, add a pinch of acidity and improve the
fermentation.)
White chocolate
White chocolate is technically not chocolate, but cocoa
butter confectionery. It must contain at least 20 percent cocoa butter, 14
percent milk solids and 3-39 percent milk fat. It is a very different
ingredient, but you can always use white chocolate for dark or milk
substitutes.
There is a gap between the smooth white chocolate and cheap
clothing. First, analyze the label strange ingredients; Cocoa butter should be
the first ingredient. Always try before cooking. Good white chocolate has a
fine taste and no wax, gravel or bland. Like the best, slowly melts in the
mouth and is something like what could eat properly imagines how vanilla would
be. It does not last long, almost like dark chocolate; Just a few weeks.
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