About chocolate
By : Jean-Louis Vosgien Let's talk a little chocolate Chocolate, like most of the ingredients used for preparing food must be of good quality. Do not hesitate to buy very good, even excellent. Of course, there will be more expensive but this is the price of quality. The quality of the cake, foam or some other desserts that you prepare will reflect the quality of chocolate that you used. Be sure here, the price plays a significant role in the success of the dish. It is better to buy chocolate for dessert preparations unless the recipe specifically calls for a different chocolate. The reason for not using chocolate milk for example is that the amount of chocolate is lower and it contains more sugar, sometimes fat variety. The pure cocoa is only a small percentage of total product, the one you bought, you paid. On the other hand, dark chocolate contains more pure chocolate and a small amount of sugar, sometimes 0%. The milk and added fats are not used or are less well. What makes that dark chocolate is much stronger in taste and the same amount of chocolate your preparation has more flavor. Chocolate should be stored in a dry place at temperatures not too high as it begins to melt at body temperature. It is not recommended to keep the chocolate in a refrigerator unless you live in a particularly hot without air conditioning. The chocolate kept in a cold place like a refrigerator will lose its lovely dark and ugly streak of whitish traces .. If you use such a chocolate covered cake you get a poor result with a wrong color. When you prepare a recipe and you need to melt the chocolate does not do it directly on the fire. There is a risk of burning the chocolate and once burned there would be no alternative but to throw it because it would be inedible. It is far better to melt the chocolate in a bain marie or microwave. Do not hesitate, if you're a little adventurous to add spice in your melting chocolate. Thus, starting from the original recipe, you might very well create a new one. Try cinnamon, ginger to start. Even tandoori spices blend well with dark chocolate. Pepper? You'd be surprised at the result. http://www.art-et-creations-culinaires.com
About the Author : Jean-Louis is a consultant in the kitchen. He advises and trains the kitchen staff at restaurants and restaurant chains in various countries, including Switzerland and France. It was the first in France to create in the 80s that we do not yet named fusion cuisine. (Mixtures of cuisines from different countries, especially French and Asian cuisine) He has just published a book on cooking with spices: "Cooking with Spices and other revenues" available at: http://www.art-et-creations-culinaires.com