What Are The Different Uses of Chocolate in Baking?

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Some of the uses of chocolate in baking are as follows:

1) Making chocolate curls for decorating on cake:

Melt 3 squares of chocolate and pour the melted chocolate onto wax paper and spread to a 3″ wide stripe. Let stand until cool but not firm. Peel across the top of the chocolate curls with a sharp instrument and transfer to a plate. Store chocolate curls in freezer. You can decorate puddings, custards, cream pies, ice cream or parfait with curls or grated chocolate.

2) Looking for a quick way to drizzle fudge topping on a cake? Put the fudge in a resealable plastic bag, snip off a corner of the bag and pipe the topping over the cake.

3) Sprinkle finely grated chocolate over eggnog.

4) When making chocolate cake rolls, you may want to mix chocolate and coffee as duo. Just add cooled melted chocolate and instant coffee granules together to filling.

5) Tip for making brownies, is to cool the melted chocolate mixture completely before combining with other ingredients. Aso, test the brownies 2-3 minutes before suggested finished baking time. Test the brownies with a wooden toothpick inserted in center. If it comes out clean, the brownies are done.

6) To melt the chocolate, place in microwave bowl along with the butter or whatever shortening the recipe lists as an ingredient. Microwave on high for 2 minutes or until shortening is melted. Stir until chocolate is completely melted.

7) If you are making a white cake, but you want some chocolate in it, ground 1-2 squares of chocolate finely and add to batter for an 8″ or 9″ cake. If you are making a 10″ angel food cake, you can ground and add 3 squares of chocolate to batter.

8) Tip for melting chocolate on top of stove: use a heavy saucepan on very low heat: stirring constantly until just melted or put in top of double boiler over boiling hot water until melted.

9) Tip to store chocolate: keep in a cool dry place (below 75 degrees if possible) but not in refrigerator. Just so you know that at high temperatures, chocolate may become gray in color because the cocoa butter naturally rises to surface. This does not affect chocolate flavor or quality.

In conclusion, some of you chocolate lovers may already know these uses and tips but for those of you are beginner bakers, I hope that this will be helpful.

Source by Joan D Beard