5 More Tips for Working With Chocolate
By1. 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 Food
