Dennis Weaver - A Bakers Guide to Chocolate: A Collection of Recipes and Useful Information
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Explore the different kinds of chocolate and when and where to use them.
Learn tips and techniques for baking with chocolate and see numerous recipes including chocolate braided bread, peanut butter cookies with chocolate ganache filling and macadamia and raspberry chocolate chip cookies.
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A Collection of Recipes and Useful Information
Whats the difference between bittersweet chocolate and semisweet chocolate? Can I use Dutch cocoa in all my recipes calling for cocoa? Understanding the difference in chocolate and how they are used is essential to baking. In this guide, well identify the characteristics of those chocolates used in baking.
Coco a is the dry chocolate powder derived from chocolate liquor. It comes in two types: natural and Dutch process. Dutch processed cocoa is processed with an alkaline. It is slightly darker, smoother, and more easily dissolved than natural cocoa. In many recipes, natural cocoa and Dutch cocoa are not interchangeable. Natural cocoa is slightly acidic and will therefore chemically react with baking soda to create carbon dioxide bubbles and some leavening power. Dutch cocoa is slightly alkaline, will not react with baking soda, and must rely on baking powder for leavening.
Bitter (unsweetened) baking chocolat e is made from pure chocolate liquor. By specification, it must contain 50 to 58 percent cocoa butter though with inferior products, vegetable oil may he added. Depending on the producer, milk solids, vanilla, or salt may be added. I have a package in front of me that contains only chocolate and milk solids. Unsweetened chocolate has a bitter taste and relies on sweeteners in the recipe to make it palatable.
Sweet baking chocolate- - bittersweet, semisweet chocolate--has sugar added. These products must contain 35 to 50% cocoa butter but may have as little as 15% chocolate liquor. Because unsweetened chocolate has twice the chocolate liquor, we prefer to use unsweetened chocolate in most of our baking.
Bittersweet and semiswee t chocolate can be used interchangeably in recipes though there is a difference in flavor. Often, bittersweet is a more expensive chocolate and to many, a better, richer-flavored chocolate.
Milk chocolat e is made with ten percent chocolate liquor. It contains a minimum of twelve percent milk solids. Because it has such a low percentage of chocolate liquor, rarely is it melted and added to batter or dough.
White chocolat e contains no chocolate liquor but is made with cocoa butter. Historically, the FDA has not regulated the manufacture of white chocolate so you need to read labels carefully. If the product was made with vegetable oil instead of cocoa butter, it will not perform the same as a product with cocoa butter.
Chocolate chip s are made with chocolate liquor with only minimal amounts of cocoa butter. Instead, they are made with vegetable oil and stabilizers to help them hold their shape. Without the cocoa butter, chocolate chips have a different taste and mouth feel. Chocolate chips will have a firmer set in puddings, pie fillings, and sauces than baking chocolate. Chocolate chips can be purchased in milk chocolate and semisweet chocolate.
Whats the best way to melt butter and chocolate together?
We like to use the microwave. With many recipes, you can melt the chocolate and butter in the mixing bowl and have a one-bowl recipe. Melt the butter first. Chop the chocolate into bits and add that to the melted butter. Stir gently. If the chocolate is not entirely melted, heat again.
Why is the consistency of my batter different each time I make my favorite recipe?
It could be the heat of the melted butter and chocolate mixture. The warmer the melted butter and chocolate mixture, the thinner the batter.
Can I leave the nuts out of my brownie recipe?
Yes but the texture of the brownies will be different. Without the nuts, the brownies will be much denser.
How do I make my brownies less cake-like and more dense and moist?
Try reducing the flour by one-third. Its all that butter, eggs, and sugar compared to a relatively small proportion of flour that makes brownies dense. Brownies seem to be very forgiving and allow for experimentation.
How do I tell when my brownies are done?
The appearance of the brownies in the pan will change with a dryer, less-glossy look. The brownies will be firmer. Most cookbooks tell you to stick a knife or a toothpick in the center of the cake. If it is cake -like and done, it will come out clean. A dense brownie will still have some moist crumbs sticking to the toothpick when it is done. Brownies over baked for even a couple minutes will be much drier.
Will my brownies continue to bake in the pan?
Yes. Heavy glass pans retain heat better and will cause brownies to continue cookie longer. You can always pull the pan out just a few minutes early.
Will the type of pan that I use affect baking times?
Yes. Baking times is one of the great variables in baking. The pan as well as the oven, the shelf location, and the ingredients, affect baking times. Check your baked goods at least five minutes before the allotted time. Dark pans tend to bake quicker than light pans. A silver pan may take much longer to bake.
Can I drizzle chocolate over my brownies?
Yes. Carefully melt the chocolate over a double boiler or in the microwave with one teaspoon of shortening added for each three ounces of chocolate or 1/2 cup of chips. The shortening will help the chocolate set up.
My father lives high on a ridge overlooking the Tanana Valley and the town of Fairbanks, Alaska. On a clear day, he can see across the mountain ranges to the massive mountain, Denali. He takes care of my sweet mother who is confined to a wheelchair. And he bakes.
Fluffy white snow piles up under the eaves beginning in late September and lasting until late April. The thermometer can drop to forty below though usually, with temperature inversions, its much colder in the valley than on the ridge. The deeper the snow and the colder the temperatures, the more inviting baking is. He bakes bread and he bakes cookiescookies for friends, for family that stops in regularly, and for the grandkids.
He makes great cookies. He uses worn-out recipes that my mother perfected decades ago, like a boiled raisin and applesauce cookie. He makes oatmeal drop cookies and lots of chocolate chippers. His cookies are softer and better than most. If you ask him what his secret is, hell tell you: Always under bake them. He gets his cookies out of the oven just a bit before they look done. They continue to cook on the hot sheet before he can remove them to a wire rack. And after they have cooled, they always seem to be just right. If you bake them until they look done youre likely to have dry, crusty cookies.
Ive been making cookies since my mother gave me a cookbook for my eighth birthday, but still, theres not much that I can add to my Dads expertise. But Ive discovered great chocolate. The best chippers can only be made with the best chocolate. Buy the best chocolate you can find and afford. There is an amazing difference in chocolates, not just the major brands but the expensive brands as well. Do your own taste tests to find the best. If your chocolate doesnt taste very good or if it is bitter, if its waxy or grainy, if it doesnt have the right mouth-feel so that it melts in your mouth, if it its not intense, then its not right for cookies. The cookie should showcase the chocolate, not mask mediocre chocolate.
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