Archive for May, 2009
5 More Tips for Working With Chocolate
Posted by: | Comments1. If you don’t have real candy making tools for dipping chocolates, chopsticks will work in a pinch.
2. The easiest way to go wrong with cocoa powder is to add it to milk of the wrong temperature. Never put cocoa powder into cold milk. Always mix it with hot milk. And, use a whisk.
3. The easiest way to temper chocolate is to microwave it. Put shaved or chopped chocolate in a microwave safe bowl. Add a big piece of chocolate, too. (Think of this as the chaperon, keeping the shavings in line!) Try microwaving for 2 minutes on 1/2 power. Stir. Repeat if needed. Stir and remove the big chocolate chunk.
4. If you are baking cake, what is the best way to tell if a cake is done? you don’t have to go by time or stick a toothpick into the cake. Simply press the top of the cake with the palm of your hand. (Quickly! If it springs back right away, your cake is done.
5. Put cake in the freezer for 15 minutes before you glaze it. This will make your glaze go on much better.
Tags: Chocolate, Chocolate & Fudge Making, Chocolate Fudge, Chocolate Truffle, Dark Chocolates, Fudge Recipes, Gourmet FoodRelated posts
5 Tips for Working (Wonders!) with Chocolate
Posted by: | Comments1. Dust pans with cocoa powder instead of flour. This will make your chocolate baking prettier – and extra chocolaty!
2. Keep water & moisture away from your work area. Water is the enemy of chocolate. It will make your chocolate “sieze”, producing an ugly mess.
3. Try not to work with chocolate on hot or especially humid days.
4. Consider investing in a small kitchen scale. When working with chocolate, it is important to have accurate measurements.
5. Set chocolates that have been dipped onto Silpat mats. If you don’t have Silpat, wax paper or parchment paper will work just fine.
Tags: Artisanal Chocolate, Chocolate & Fudge Making, Chocolate Fudge, Chocolate Recipes, Chocolate TruffleRelated posts
Our Chocolate Factory Almost There
Posted by: | CommentsOur factory is ready to go. We’re beginning to fulfill some bulk and wedding orders. A couple of the last things we need to complete before our grand opening on June 1 is the web site, and our box delivery. Here’re some pix of what the factory looks like on May 6. The space is getting filled up quickly with inventory and boxes.
-
- Main chocolate production area
-
- Shipping area
-
- Production and storage area
-
- office 1
-
- office 2 and previous some press reviews on the wall
