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Immediately sprinkle the white chocolate chips all over the top and let it sit to melt, about 3 minutes. Use an offset spatula or the back of a spoon to spread the white chocolate to the edges of ...
The chips melt best at temperatures between 104 and 113 °F (40 and 45 °C). The melting process starts at 90 °F (32 °C), when the cocoa butter starts melting in the chips. The cooking temperature must never exceed 115 °F (46 °C) for milk chocolate and white chocolate, or 120 °F (49 °C) for dark chocolate, or the chocolate will burn.
Add chips, cream, and remaining 1/4 tsp. salt. Microwave in 15-second increments, stirring between each, until melted and smooth, about 45 seconds total. Refrigerate until ready to use.
When it comes to baking well, anything, any chef will tell you the quality of the dessert depends on the quality of the ingredients. Even down to the...
Tempered (upper sample) and untempered chocolate. Tempering is a technique applied in chocolate production to create chocolate that is glossy, has a good snap and smoother texture and is more resistant to chocolate bloom. It involves cooling liquid chocolate while agitating it until a small amount of cocoa butter crystallizes.
Compound chocolate is a product made from a combination of cocoa, vegetable fat and sweeteners. It is used as a lower-cost alternative to pure chocolate , as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter . [ 1 ]
Look no further than this Baileys chocolate coffee cake. The classic breakfast cake gets a sweet (& boozy!) boost in this recipe thanks to an easy chocolate topping and a Baileys-spiked cake.
Comparison of blooming (left) and regular chocolate bars Fat bloom on the surface of chocolate with a marzipan filling Fat bloom viewed under an optical microscope. Chocolate bloom is either of two types of whitish coating that can appear on the surface of chocolate: fat bloom, caused by changes in the fat crystals in the chocolate; and sugar bloom, due to crystals formed by the action of ...