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How to Bake Chapter 8 Chocolate

How to Bake Chapter 8 Chocolate

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Published by medlaw
Chapter 8 of multi-part "How to Bake" series
Chapter 8 of multi-part "How to Bake" series

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Published by: medlaw on Dec 11, 2008
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Chapter8
Chocolate!
Choosing and Using Chocolate
 
 © 
2006
ThePrepared Pantry 
226
Chapter 8 
Chocolate!
Choosing and Using Chocolate
Part 1: Chocolate Types..............................................................................................227Overview.................................................................................................................227Cocoa......................................................................................................................228The Baking Chocolates............................................................................................228Storing Chocolate....................................................................................................229Questions and Answers about Chocolate................................................................230Part 2: Using Chocolate ..............................................................................................231Melted Chocolate.....................................................................................................231Molded Chocolate................................................................................................231Fondue and Dipping Chocolate ............................................................................232Toppings and Drizzles..........................................................................................233Making Substitutions................................................................................................234Adding Cocoa to a Recipe....................................................................................234Adding Baking Chocolate to a Recipe ..................................................................234Using Cocoa in Place of Baking Chocolate ..........................................................234Using Baking Chocolate in Place of Cocoa..........................................................234Part 3: Using Chocolate in Recipes .........................................................................236Ganache ..............................................................................................................236Peanut Butter Sandwich Cookies with Ganache Filling ........................................236Chocolate Raspberry Sandwich Cookies..............................................................238Ganache for Frosting............................................................................................240Making Chocolate Sauce .....................................................................................240Creamy Hot Fudge Sauce....................................................................................241Making a Chocolate Fudge Cake .........................................................................242Buttery Chocolate Cake with Fudge Frosting .......................................................242Root Beer Chocolate Cake with Chocolate Butter Frosting ..................................244Sweet Chocolate Braided Bread ..........................................................................247Chocolate Peanut Butter Drops............................................................................249
Copyright 2006, The Prepared Pantry. All rights reserved.The material herein is published by The Prepared Pantry for the private use of individuals and may not beused for commercial purposes without the express consent of the publisher. The information containedherein isbelieved accurate but the publisher makes no warranties, express or implied, and the recipient isusing this information at his or her own risk.
 
 © 
2006
ThePrepared Pantry 
227 
Chocolate!
Part 1:Chocolate Types
This is the eighth and final chapter. If you’re a chocoholic, you’ll love this chapter.You’ll learn about cocoa and the kinds of chocolate we use in baking. You’ll learn howadd chocolate and convert some of your favorite recipes to a chocolate desserts. You’lllearn how to make ganache for fillings and frosting. And of course, you’ll learn to makea chocolate fudge cake.
Overview
To many of us, the differences in the array of available chocolates are a mystery.(What’s the difference between bittersweet and semisweet chocolate?) We’ll explainthose differencesso that you will be able to choose the best chocolate for the project athand.All chocolate is derived from cacao beans. There are three varieties of cocoa plants,each with its own characteristics. Most quality chocolate is produced from thecombination of beans from these three plants. Even among these three varieties, thereare differences based on regions and soils. Producers seek the best beans and prizeand guard their formulas. There is an alchemy that goes into the balancing and blendingof beans to achieve the complex, smooth flavors that we love.The differences in fine chocolate appeal to different tastes just as in wines. Try anumber of different chocolates and decide which you like the best. All chocolates arenot the same. Personally, I’m not so particular aboutthe chocolate that is mixed into thebatter for a chocolate cakebut I do like a first quality chocolate in a chocolate chunkcookie, a chocolate coating, or aquality chocolate frosting.ProcessingCacaobeans are picked by hand. While different companies have different processes,generally the beans are roastedfirst. After roasting, the nibs, or kernels, slip easily fromthe skins. It is from these nibs that all chocolate products are derived.If cocoa is produced, the nibs are then ground and pressed to remove the cocoa butter.The cocoa butter is retained for other chocolate productswhile the remaining powder issieved and processed into the cocoa we find on the store shelves.To makebaking chocolate, the nibs are ground andmade into a paste called chocolateliquor. (The term does not refer to alcoholic liquor.) The chocolate liquor contains thelight colored fat, cocoa butter. Using their own formulas and processes, producers addsugar, milk solids, lecithin, and flavors to make different products.

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