Dark Chocolate is used very loosely by chocolatiers. Basically it means all non-milk chocolates. The FDA defines dark chocolate as having a minimum of 15% chocolate liquor as an ingredient. This is low and in most chocolate factories you won't see less than 50% chocolate liquor in most re...
When you're looking for a rich, intense flavor, dark chocolate is the way to go. This type of chocolate has a higher percentage of cacao, which gives it a deeper flavor profile, usually containing at least 50%chocolate liquor, with some varieties pushing up to 80% or higher. Bittersweet...
HOW TO MAKE YOUR ICE CREAM MORE OR LESS SWEET In general, the higher the cocoa percentage, the more bitter your chocolate will be. Make your ice cream less sweet by using varieties with at least 60% cocoa like dark chocolate or semi-sweet. For the sweet tooth, stick with milk chocolate...
To make chocolate milk tea using chocolate bars, first, choose your favorite type of chocolate. Dark chocolate works great if you enjoy a rich, less sweet flavor, while milk chocolate will give a sweeter taste. Weigh out one ounce of chocolate chips or break a chocolate bar into small piece...
Learn how to make chocolate at home using these chocolate-making tips. Once you learn the basics, you'll be able to make delicious homemade chocolates that look amazing too. Thanks for stopping by to learn how to make homemade chocolates. I have been a chocolatier for over 30 years and ...
Chocolate Waffles are the best treat! This homemade chocolate waffle recipe calls for easy-to-find pantry ingredients and are easy to make.
From hot chocolate bombs to rich French hot chocolate, we spoke with bloggers about their go-to recipes and favorite ways to make hot chocolate right now.
1. Never heat above 120°F for bittersweet or semisweet chocolate. If tempering milk or white chocolate, avoid heating above 110°F. This will sacrifice chocolate flavor. 2. Never expose melted chocolate to water Any water will cause the chocolate to seize. Even a droplet from steam! You ...
Tips Make ready-to-pour batches of the sidecar for a busy brunch Pair with dark chocolate and feature as a pairing on the dessert menu. Corpse Reviver No. 2 (1920s) Intriguing by name alone, the Corpse Reviver’s flavors are anything but morbid. The floral notes of quality gin are liv...
How to make flourless chocolate cake Start with a lot of chocolate (this is a chocolate dessert, after all!) melted in butter. We prefer bittersweet chocolate for a deep, chocolatey flavor, but you can swap in any rich, dark bar that you like (we’d avoid milk and white chocolate for...