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. You will have your chocolate desserts coming in lots of the varied kinds and these are such as the brownies, chocolate-dipped candies, the cakes and the cookies to mention but some. If at all you are planning to have these chocolate desserts baked at home, there are some tips that will certainly prove being handy so as to be sure that you have the best flavored of the desserts to serve at home. 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 easiest and fastest way to cut them will be to use the long serrated kind of knife.
To boost the flavor of the chocolate dessert you need to think of using the espresso. You may opt for any of the following-shots of espresso, some spoonfuls of the extra-dark coffee or the espresso powder. This is the best idea to add some taste and flavor of the chocolate bakes without adding the strong coffee taste.
In the event that you are melting chocolate, it would be a wise idea to use real chocolate instead of using chips and this is the real deal unless 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.
Know when to melt and when to temper, as these are two different processes that have varied results to bear at the end. 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. This is the reason why it will be highly recommended that you use the melting when you will be using the chocolate as a recipe and tempering will be the perfect choice for the chocolates that will be used as coating for cookies and candies.