Ways To Melt Chocolate The Right Way?
March 10th, 2010 Subscribe To Our Feed
Whether you are making cakes or just attempting to create a topping for your ice cream, you will certainly have to go through the job of melting chocolate. Many people do not consider softening chocolate as a significant enough task and do the same without giving it much thought.
It is really important to appreciate that melting chocolates is critical. If the melting of chocolates isn’t done in the right demeanour, it can simply destroy the whole texture of the chocolate that you are considering to use for the dessert. On the other hand if the chocolate is melted appropriately, it can easily result in silky and smooth chocolate. Let’s look at some of the measures that will help you get the perfect melted chocolate of your liking.
One of the primary factors to take under consideration while melting the chocolate is the heat to be applied. Chocolate should not ever be heated or melted on a high flame. Most people tend to make this mistake in a bid to melt the chocolate faster. However,in such cases, the chocolate no longer keeps its original flavor. Thus, it should ideally only be softened on low heat regardless of the time it takes in preserve its taste.
The melting point of chocolate lies between 86 and ninety degrees Fahrenheit and the temperature should not surpass a 115 degrees Fahrenheit during this process. If the temperature does go past a 115 degrees Fahrenheit, the chocolate may turn lumpy or rough. What’s more, if you are attempting to melt white or milk chocolate, the temperature should be even lower.
Do not put the whole chocolate bar at once to melt it. The best way to melt a chocolate is to first break into several small pieces and only then put it to temperature. This could help simple melting of the chocolates and thus may lead to smooth and thick consistency of the melted chocolate. You either chop the chocolate down or can simply break it with help of your hands. If you can go in for the best method which is grating of the chocolate.
The next in line step is to stir the chocolate although it is beginning to become softened. Do not make any rapid stirring movements. Also don’t whip thorough the chocolate. It is vital to be very slow while stirring thru the chocolate. Stirring in the right demeanour also significantly is reliant on the spatula that you use for stirring. In this context rubber spatula is the ideal pick.
Wooden spatulas are typically not used for this process as they have a desire to keep moisture which can affect the quality and taste of the chocolate. Also, make sure that the spatula you are using hasn’t already been employed for any powerful sauces or vegetable preparations. Also, the spatula should be fully dry when you use it.
Finally , don’t cover the pan in which you’re melting the chocolate. This could well lead to the chocolate vapors condensing on the lid and falling back into the pan again which in turn could finish up in a loss of texture for your chocolate.
Keep these easy things under consideration and you’ll be amazed to experience the results.
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Chocolate And Wine - A perfect match (Watch Video)
March 9th, 2010 Subscribe To Our Feed
For years we’ve touted the health benefits of food, especially fruits and vegetables. Chocolate? Well, not so straight forward. We all secretly loved it but couldn’t swear by it. Indeed people have been made to feel guilty trying to talk about chocolate. It has been seen as a form of self indulgence that people were expected to avoid. Recent findings about chocolate has however confirmed the chocoholics were right afterall. They had an instinctive understanding of body needs.
Discovered centuries ago by the Aztecs during the reign of Emperor Montezuma, cocoa beans were such valuable commodities they were said to have divine qualities, hence the botanic name - Theobroma cacao, food of the gods. They were said to provide great energy and a lot of sexual appeal. The many varied forms of chocolate as we have presently had it’s roots from Spain where they added hot water, sugar, vanilla.
Now after many years of denial, chocolate is set to become the food of choice for many health conscious people. Rich in flavanoids and antioxidants, chocolate provides great health benefits for the body, especially the heart. Can chocolate be classified as a super food? Only time will tell. High in energy and rich in carbohydrates, fats, and vegetable proteins, chocolate has large quantities of potassium and magnesium, some calcium and sodium, and vitamins A1, B1, B2, D, and E.
Obviously these benefits are best utilised the more unrefined chocolate is, hence a preference for dark chocolates. The quality of cocoa content is therefore to be taken into consideration when buying chocolate. Just go for proper chocolate and not the one that is dressed up with crusty toffees.
A DOUBLE SERVING OF FLAVANOIDS
Flavonoids are multi coloured plant pigments found in plants and are known to provide protection to our bodies from toxins which the body carries because of food processing. This helps the body’s cells to overcome damages caused by free radicals, which is a by product of bodily activities. Some foods rich in flavanoids are apples, red wine, tea, onions and cranberries. What happens when you add chocolate and wine? Watch this video to find out.
The author is a web designer and he has worked on search engine marketing New Zealand and seo Auckland for more than 3 years.
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