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Dec 31 '12

Comments Off on How to Temper Chocolate

How to Temper Chocolate

Whether you’re dipping confections in chocolate, coating truffles, or making chocolates in a candy mold, you’ll need to know how to temper chocolate. Correctly tempered chocolate produces bright, crisp, and shiny chocolate. Correctly tempered chocolate produces bright, crisp, and shiny chocolate. 1. To melt and temper chocolate, you need chocolate couverture: the kind with real cocoa butter. Start […]

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Sep 30 '12

Comments Off on Chocolate is A Delicate Flower

Chocolate is A Delicate Flower

When cocoa butter or chocolate cools and solidifies, there are a number of different crystal structures that the fat particles can form. Unfortunately for chocolate manufacturers only one of these types of crystal is stable and give the lovely shine and “snap” characteristic of good quality chocolate. If you’re making chocolates it’s important to use […]

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Sep 28 '12

Comments Off on What is Chocolate Liquor?

What is Chocolate Liquor?

Not to be confused with Chocolate Liqueur. Chocolate liquor (cocoa liquor) is pure chocolate in its liquid form. Like the cocoa beans (nibs) from which it is produced, it contains both cocoa solids and cocoa butter in roughly equal proportion. It is produced from cocoa beans that have been fermented, dried, roasted, and separated from their skins. The beans are ground into cocoa mass (cocoa paste). The mass is […]

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Sep 26 '12

Comments Off on Cocoa Powder is Just Cocoa Beans with Most of The Fat Removed

Cocoa Powder is Just Cocoa Beans with Most of The Fat Removed

Before I actually worked with chocolate, I’d always considered anything made with cocoa powder to be inferior to products made with real chocolate. But the thing is, all the flavour is in the cocoa powder part and the cocoa butter (or fat) is pretty bland. The cocoa butter provides that lovely melt in the mouth […]

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