Using chocolate as an ingredient for cooking

use as an ingredient in chocolate is a great way to add richness and bite to your kitchen or cooking. Chocolate is the favorite flavor of America. How can you go wrong with chocolate desserts and pastries? Preparation and cooking with chocolate can be easy, after some general guidelines for handling chocolate. Chocolate storage must be properly stored in a cool, dry place where there are relatively minor fluctuations in temperature and in an area that is far from direct sunlight.

The chocolate should be included in its original packaging or wrapped in paper so you do not absorb moisture. Whenever possible, do not store chocolate in the refrigerator because his blood sugar and crystallized. Dark chocolate has a shelf life longer than milk chocolate or white, can usually keep its flavor for several years. White and milk chocolate should be kept for one year or less.If your space can be very hot and melt the chocolate when you say, the best solution is to store in the refrigerator. It will not really tinker with the taste of chocolate, but only destroy its color due to the crystallization of sugar to the surface. When you melt chocolate, it will all blend.

Melt chocolate

Melting chocolate requires your full attention because it can produce too much grain or can easily burn. Milk chocolate is more likely to end in a mess grainy darker varieties. The best way to melt chocolate is to heat at low temperature, taking care that you do not exceed 115 ° C. Expert chocolatiers use a candy thermometer for best accuracy. In addition, it is preferable to use a double boiler, a pot, actually consists of two pots, one on another. The pool that keeps the chocolate is one of the top and bottom of the pot holds one inch of simmering water. An alternative to the bath is a heatproof bowl that is big enough to hang on a pan without touching the bottom is simmering water. The water should be simmered over low heat and stir often. Once the chocolate is melted, remove from heat and stir until smooth.It is very important not to get water in chocolate, not even a tiny drop, because it can turn the chocolate into pieces and granular. Should this happen, but you can add a little vegetable oil to make mixture smooth again, but you will compromise flavor. If the recipe for chocolate mixed with water or other liquids, make sure you mix in the liquid chocolate from the beginning of the merger process. You can also melt the chocolate in a dry oven at 110 ° C. Some ovens may not be able to go to a low temperature. If you do not, you can adjust the heat to lowest possible, then go door ajar. Grate the chocolate and place in a metal bowl and place in oven. The chocolate will melt in about an hour.