When it comes to times for desserts for some of us we go so predictable and some will just go straight for the ones with the most chocolates in them. Chocolates come in various foods and these include cakes, brownies, cookies, the chocolate-dipped candies and many more. And when it comes to the need to bake some of these desserts at home, there are some tips that when armed with in hand will really go a long way in enabling you have the best flavorful dessert serving. Read on and learn more.
The first is the chopping items for the chocolate and the best to use is the long serrated knife. For the big chunks of the chocolate bars, the best, easiest and fastest way to chop and cut them to pieces is by using the long serrated knives.
To boost the flavor of the chocolate dessert you need to think of using the espresso. This can be by using the shots of espresso, some spoonful quantity of the extra-dark coffee or even the espresso powder. Ideally, this is one of the best ways to get to add to the taste of the coffee bakes without adding the strong taste of the coffee.
If you are doing melted chocolate, avoid the chips and instead use the real chocolate except for the case where the recipe specifically calls for the use of the chips. The chips are ideally formatted to hold shape and as such there are better alternatives when the recipe calls for melted chocolate.
For melted chocolate, the use of a water bath will be a sure deal for this need. This is given the fact that over and above the fact that you will be able to see all that will be happening, you will as well be in sure control over the process and as such reduce the chances of burning your chocolate as opposed to when you happen to be using a double boiler or a microwave instead.
You need to know when to melt and when to temper chocolates as these are two different processes that will definitely yield different results. It will be advisable for you to think of melting chocolate when you are mixing the chocolate into a recipe and tempering will be ideal for the need to make the chocolate into a candy coating. It is a fact that these two processes will get to manipulate the cakes in two different ways and this is a fact that you need to verily bear in mind as being very important. It is highly advisable for you to stick with melting when you are adding the chocolate to some recipe but tempering will be ideal when you will be using the chocolate for the coating of cookies and candies.