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When Cooking Chocolates

by: Celebrity Recipes
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Cooking with chocolates is never that simple. Here are a few bits of information that you must need to know in order to make the most of it.

  • When grating chocolate, do not touch it. Grated chocolate is so delicate that it would melt easily because of body warmth.
    It is even advisable to place the grated chocolate in a refrigerated or cooled receptacle.

  • When chopping chocolate, place it on a board (wooden or plastic) and break into small pieces.
    When using a knife, place pressure on the back of the knife blade when chopping.

  • When melted chocolate is needed in a recipe, melt it by using a bain marie or if without that kitchen utensil, by placing it in a saucepan and thereby melting through the heat of warm water.
    This is because overheated chocolate has a bitter taste and might even lose its glossy shine and aroma. Thereafter, cool in room temperature to help maintain in the said gloss.

  • Always be reminded that cooking chocolate and drinking chocolate are not the same and should not serve as substitute for each other.
    Drinking chocolate for instance is sweeter and has a milder flavor.

  • Do not refrigerate chocolates.
    Refrigerated chocolate tend to sweat when removed from a refrigerator. Just store them in a cool place. This reminder is also good when storing chocolate concoctions and candies. The flavor might likewise change.

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September 24, 2017

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