50 Bar Recipes - Chocolate Chocolate and More! (2024)

FAQs

What chocolate has Z in the name? ›

Indulge your senses in zChocolat's unparalleled masterpiece, the ultimate favorite among connoisseurs. Meticulously crafted by Pascal Caffet, World Champion Chocolatier, this heavenly chocolate creation combines two of his most extraordinary recipes, resulting in an exquisite treat that is simply irresistible.

Chocolate chunks

Simply begin at the corner of your bar, pressing the knife's teeth into it using both hands, one holding the handle and the other putting pressure onto the knife. Chopping chocolate into fragments is ideal if you need chocolate for melting, or if you want to include them in chocolate chip cookies.

Use 1% of cocoa butter to pre-crystallize or temper the chocolate couverture. For example to every 2lb 3 oz (1 kg) of chocolate couverture you will add 1 % 1/3 oz or (10 gram) cocoa butter. 1. Melt the chocolate to 115°F (46°C) over a very low simmering water bath (Bain Marie).

By making homemade chocolate with premium ingredients, you will always have high-quality chocolate at home. Don't try to satisfy your chocolate craving with low-quality, mass-produced chocolate, which tends to be heavy in sugar, milk substitutes and vanilla.

Riesen chocolates were invented in the 1930s, becoming Germany's first wrapped and branded candy.

Valrhona offers a wide variety of high quality chocolate.

While most advice says to use any microwave-safe bowl, we recommend a glass bowl, as sometimes plastic bowls can melt if the chocolate gets too hot. To use a microwave, place the chocolate in a glass bowl. Using short bursts, microwave the chocolate on low power for 15 to 20 seconds. Stir well after each burst.

But, contrary to popular belief, chocolate should not be melted in a glass bowl, and should instead be melted in a plastic one.. Since glass bowls retain heat readily, extra heat can transfer to melted chocolate and undo its tempering.

Even though 1% of cocoa butter will properly pre- crystallize the couverture, adding more will not have any negative effects on the finished products. In fact, adding a little more will allow you to use the tempered chocolate at a higher temperature.

Tempering with cocoa butter powder

Adding the cocoa butter powder to your melted chocolate will ensure that you are introducing the proper, stable seed crystals (beta-6 crystals). With just about 2% Mycryo added to melted chocolate, you can easily create perfectly tempered chocolate.

Does adding butter to chocolate make it thicker? ›

If you add more butter to melted chocolate, it generally makes the chocolate mixture thinner and smoother. Butter is often used to create a smoother texture in chocolate-based recipes and to add richness and flavor.

There are a number of steps to making chocolate: sorting the beans, roasting them, cracking and winnowing them, grinding the beans into a thick liquid and adding sugar, and tempering the final product.

Beans are cleaned, then roasted at low temperatures to develop flavor. Shells are separated from the nibs (the “meat” of the bean) by a process called winnowing. Nibs are finely ground into cocoa mass (a.k.a. cocoa liquor), which is solid at room temperature.

Invented in Switzerland in 1875, solid chocolate usually involves combining cocoa mass (fermented, roasted and ground cocoa beans), cocoa butter (a rich, complex fat extracted during cocoa bean processing), sugar (of which there are many subtly-different kinds) and whole milk or dairy solids.