Tips and Tricks from the Professionals
Antwerp is the capital of chocolate, selling it in various shapes and flavors, ranging from little peeing boys (manneken pis) to more traditional shapes such as animals and happy faces. But one of the most popular shapes is a severed hand. As the myth behind Antwerpse handjes (Antwerp hands) goes, there once was a mighty giant called Druon …
This wildflower releases a cocoa fragrance each morning. If Willy Wonka were pushing up daisies, they would be of the Berlandiera lyrata variety. This yellow blossom (which is actually a species of sunflower) produces a heady aroma that smells distinctly of chocolate. Locals in the American Southwest and Mexico have likely seen fields of these vibrant …
[KGVID]https://chefstricks.info/wp-content/uploads/2018/04/aZ3nbon_460svvp93.mp4[/KGVID]
Finns celebrate Easter with millions of real eggshells filled with almond-hazelnut nougat. Should you stumble upon a Mignon Chocolate Egg, you may find yourself wondering what Finnish chickens eat. These real eggshells are filled with creamy nougat and play an integral part in the small Scandinavian nation’s Easter season. But on the outside, they’re …
Devonport Chocolates specialises in artisan chocolates. Family-run business Devonport Chocolates has been operating for more than 25 years. Managing director Stephanie Everitt explains how her “retirement job” turned in to a full-blown business. A brief description of the business? We’re an Auckland-based chocolate making and retail business that makes hand-made chocolates and truffles. We have …
White chocolate is actually a pale impostor, because it contains no cocoa solids, only cocoa butter (and sometimes in very small quantities – cheap versions rely on vegetable oil). Due to the lack of cocoa solids, white chocolate doesn’t contain the antioxidant or stimulant properties of “real” chocolate.
Put coarse sea salt on top of your chocolate chip cookies to take them to the next-level. The salt will make the chocolate and the butter taste even richer.
5 ounces (1 1/4 cups) confectioner’s sugar 1 1/4 ounces (1/3 cup) cocoa (Dutch or natural) 1 ounce (2 tablespoons) water 1 ounce (2 tablespoons) vanilla 1/2 teaspoon kosher salt 1/2 teaspoon instant coffee (optional) Get all of your materials ready before you start – I use this special tip but you can also use a tip …
You know when you need to stress eat but you devastatingly discover your emergency chocolate stash has accumulated weird white stuff all over it and you have to decide, do I eat this? Just me? OK, well this is a real problem in need of real solution, not just for chocolate aficionados but the entire …
The “best” way is to make sure the chocolate is properly tempered. This can be done with a microwave, but it’s very difficult to get right. It’s easier with a double-boiler / bain marie: Chop 1 pound of chocolate into pieces (avoid chocolates with wax, PGPR, or added vegetable fat as it’s more difficult to …
Before you invest time and other ingredients to make a fabulous dessert, be sure you have the right white. Real white chocolate is a creamy off-white to buttery yellow or ivory, never stark white. It is made of cocoa butter — the fat without the dry cocoa solids contained in the cocoa bean — mixed …
