If you’re a beginner in the world of chocolate baking or just looking to up your skills, we have you covered!
In this mini guide, we provide you with some general tips to help elevate your home-baked chocolate game, plus we answer questions related to baking with chocolate from our Food24 audience and provide useful solutions to common chocolate-baking fails.
Tips for baking with chocolate
1. Choose the right chocolate
Start by selecting high-quality chocolate for the best results. The key thing to remember is that cocoa percentage is a measure of quantity, not necessarily quality.
Cocoa butter is also a key component of good chocolate, also known as couverture chocolate, and contributes to its smooth texture, creamy mouthfeel and rich flavour, so be sure to scan labels the next time you’re shopping around.
Some baking chocolates, better known as compound chocolate, substitute cocoa butter for vegetable fat to make them less expensive, but this affects the overall mouth-feel of the final product.
So, when choosing chocolate for baking, consider your taste preferences and the specific requirements of your recipe to determine the ideal cocoa percentage that will result in the desired flavour and balance.
When it comes to tempering chocolate, the structure of the cocoa butter plays an important role. Tempered chocolate will have a glossy, smooth texture and the chocolate will also make a satisfying snapping sound when it breaks.
The tempering process stabilises the cocoa butter crystals, which means the chocolate will have better stability at room temperature. It will also be easier to work with and produce more satisfying results.
To quickly temper chocolate, start by chopping the chocolate into small, even pieces. Start by placing about two-thirds of the chocolate in a microwave-safe bowl and microwave it in short intervals of 15 to 20 seconds, stirring well between each interval. Once the chocolate is mostly melted, remove it from the microwave and stir in the remaining one-third of the chocolate. Continue stirring until all the chocolate is smooth and completely melted. This process is called seeding.
To test if the chocolate is properly tempered, dip a spoon into the chocolate and set it aside at room temperature for a few minutes. If the chocolate sets and has a glossy appearance, it is tempered and ready to use.
3. Baking temperatures and times
Pay attention to the recommended oven temperatures in your recipes. Chocolate can burn easily at high temperatures, so always precisely follow the instructions for the best results.
Q: I would love to know what everyone feels is the best baking chocolate to use.
A: Good baking chocolate offers a well-balanced flavour profile with rich, deep chocolate notes. The flavour of the chocolate should complement and enhance the other ingredients in your baked goods. Always opt for baking chocolate that is made with high-quality ingredients and lists cocoa butter as an ingredient.
Good baking chocolate should also be versatile and suitable for a range of baking applications.
Pro tip: If you plan on tempering chocolate, opt for couverture chocolate as the finished product will yield a smooth texture with just the right amount of snap.
Q: Is sugar-free chocolate good for baking?
A: Sugar-free chocolate can be used for baking, but it’s important to consider a few factors before using it in your recipes.
- Sweetness: Sugar-free chocolate is typically sweetened with alternative sweeteners, such as maltitol or xylitol, and they can have a different taste profile. So, it is essential to be aware that sugar-free chocolate may have a different level of sweetness, which can affect the overall flavour of your baked goods.
- Texture: Sugar plays a role in the structure and texture of baked goods. It provides moisture and tenderness and helps with browning. When using sugar-free chocolate, you may need to make adjustments to compensate for the textural differences.
- Melting properties: Sugar-free chocolate might have different melting properties. It may require different melting techniques or temperatures.
- Recipe compatibility: Some recipes rely on the properties of sugar, such as caramelisation or creaming with butter, to achieve the desired results. Substituting sugar-free chocolate in these recipes may significantly alter the texture and taste.
Q: Why don’t chocolate bars melt?
A: This is due to the composition of chocolate, specifically the presence of cocoa butter. Cocoa butter has a melting point slightly below body temperature, typically between 30°C and 34°C. This means that at room temperature, the chocolate remains solid.
It is worth mentioning, however, that some chocolate formulations, particularly those with added stabilisers or a higher cocoa content, may have a higher melting point and exhibit more resistance to melting at room temperature.
But, generally, as temperatures rise above the melting point of cocoa butter, the fat begins to melt, causing the chocolate to soften and eventually turn into a liquid state.
Q: Why does white chocolate change colour when baking? Is it preventable?
A: White chocolate can change colour when baked due to the caramelisation of the sugar and milk powder in the chocolate. You notice this effect more with white chocolate, but all chocolates can change colour due to the caramelisation of the sugar and milk powder.
Here are a few things you can do to minimise the risk of chocolate changing colour when baking:
- If possible, add chocolate chips, chunks or shavings to your baked goods towards the end of the baking process. This way, the exposure to heat is limited, reducing the chances of colour change.
- Allow your baked goods containing chocolate to cool slowly. Place them on wire racks to cool at room temperature rather than exposing them to cold drafts or refrigeration.
While these measures can help reduce the likelihood of colour change in chocolate during baking, it’s important to note that some degree of caramelisation may still occur due to the nature of the milk powder and sugar. Embrace the natural variations and focus on the taste and texture of your delicious baked treats!
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