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 chocolateshould be kept in storage for a year or less. If a place can become very hot and melt the chocolate where to put the best option is to put in the fridge. Otherwise, not really tamper with the taste of chocolate, but only to destroy, because the color of the sugar crystallizes on the surface. When you melt chocolate, mix it all together.

Plain chocolate

Dark chocolate is demanding, because it can produce too much grain, or they can easily burn. Milk chocolate is more likely to end up with a granular mix of the darker variety. The best way to melt the chocolate is heated to low temperatures, making sure that you do not go above 115 ° C. Expert chocolatiers use a candy thermometer for best accuracy. Moreover, it is better to use a double boiler pot, which actually consists of two vessels, one above the other. Pot, which keeps the chocolate is at the top and bottom of the pot to keep an inch of boiling water. Possibility of a double boiler heat proof bowl that is large enough to suspend the pot above the air base to touch the boiling water. The water is slowly on low heat and stir the chocolate often. Once the chocolate has melted, remove from heat and stir until it is uniformly 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.