There are those of us who will tend to be so predictable when comes to desserts and will fall quite fast for those items that have the most chocolate in them. Chocolates come in various foods and these include cakes, brownies, cookies, the chocolate-dipped candies and many more. And when it comes to the need to bake some of these desserts at home, there are some tips that when armed with in hand will really go a long way in enabling you have the best flavorful dessert serving. Read on and learn more.
The first is the chopping items for the chocolate and the best to use is the long serrated knife. For the big chunks of the chocolate bars, the best, easiest and fastest way to chop and cut them to pieces is by using the long serrated knives.
To improve the flavor of your chocolate dessert, use espresso. You may opt for any of the following-shots of espresso, some spoonfuls of the extra-dark coffee or the espresso powder. Ideally, this is one of the best ways to get to add to the taste of the coffee bakes without adding the strong taste of the coffee.
If you are doing melted chocolate, avoid the chips and instead use the real chocolate except for the case where the recipe specifically calls for the use of the chips. Chips are formatted to maintain shape and as such where the recipe calls to use melted chocolate, you need to think and know that there are better alternatives.
When it comes to the melted chocolates, use water bath as a sure way to get this done with. The reason for this is the fact that on top of the fact that with this you will be able to see well enough all that will be happening you will as well be able to have a better control over what will be happening and as such reduce the risk of burning your chocolates as opposed to the case where you may be suing a double boiler or a microwave instead.
You need to know when to melt and when to temper chocolates as these are two different processes that will definitely yield different results. Melting will be good when mixing the chocolate into a recipe and tempering chocolate will be good when you are making a candy coating. It is a fact that these two processes will get to manipulate the cakes in two different ways and this is a fact that you need to verily bear in mind as being very important. As such it is highly advisable to note the fact that the melting will be well for the chocolates to be used as recipes and tempering the alternative for the need to the chocolates to use for coating candies and cookies.