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Cooking / Baking Chocolate

Baking chocolate, sometimes referred to as bittersweet or bitter chocolate, is comprised of at least 35% cocoa solids, but are often available at 50-70% for a more pronounced cocoa flavor. Baking chocolate does not contain much-if any-sugar, which allows bakers to better control the amount of sugar in their recipes.

In general, it is not recommended to melt baking chocolate over direct heat. Chocolate can burn or scorch easily if not carefully monitored, so using a double boiler is encouraged to achieve better results.

Be careful not to get water in the baking chocolate. Water can have an adverse effect on baking chocolate, making it become gritty and grainy.Baking chocolate is used primarily as an ingredient in recipes such as brownies, cakes, and frostings.



http://recipes.howstuffworks.com/tools-and-techniques/questions-about-cooking-with-chocolate3.htm
http://www.igourmet.com/baking-chocolate.asp

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