What Are The Different Uses of Chocolate in Baking?
Some of the uses for baking chocolate are as follows:
1) Make chocolate curls to decorate the cake:
Melt 3 squares of chocolate, pour the melted chocolate onto wax paper, and spread it in a 3 “wide strip, cool but do not firm Use a sharp instrument to peel the chocolate curls on top and place them on a plate Store the chocolate curls in the freezer. You can decorate puddings, custard, cream cake, ice cream or parfait with curls or grated chocolate.
2) Looking for a quick way to drizzle a cake with fudge topping? Place the fudge in a resealable plastic bag, cut off a corner of the bag, and sprinkle the topping over the cake.
3) Sprinkle finely grated chocolate over the egg liqueur.
4) If you are making chocolate cake scones, you may want to mix chocolate and coffee as a duo. Just add the melted chocolate and instant coffee granules to the filling.
5) The tip for making brownies is to completely cool the melted chocolate mixture before combining it with other ingredients. Also, taste the brownies 23 minutes before the recommended bake time. Taste the brownies in the middle with a wooden toothpick. If it comes out clean, the brownies are done.
6) To melt the chocolate, put it in a microwaveable bowl along with the butter or any ingredient that shortens the recipe lists. Microwave on high for 2 minutes or until butter is melted. Stir until the chocolate is completely melted.
7) If you are making a white cake but want some chocolate, finely grind 12 squares of chocolate and add the batter for an 8 “or 9” cake. If you are making a 10 “angel food cake, you can grind the batter and add 3 squares of chocolate.
8) Tip for melting chocolate on the stove: Use a heavy saucepan over very low heat – constantly stir until melted or melted. Put on top of the water bath over boiling water until melted.
9) Tip for storing chocolate: Store in a cool, dry place (preferably below 75 degrees), but not in the refrigerator. Just so you know that at high temperatures, chocolate can turn grey because cocoa butter naturally rises to the surface. This does not affect the taste or quality of the chocolate.
In short, some of you chocolate lovers may already be familiar with these uses and tips, but for those of you who are new to baking, I hope this helps.
