We are now going to talk about my favorite subject: chocolate! I’m convinced that a little chocolate every day is one of the keys to happiness. A few chocolate chips here, a chocolate chip cookie there = happy.
Chocolate can be found in all sorts of forms, from solids to powder to liquid, and all sorts of varieties, from milk to unsweetened. Remember when we talked cocoa powder? Today, we’re focusing on solid chocolate in a few forms and types.
Types of chocolate are determined by the total cocoa content in the chocolate: cocoa butter and chocolate liqueur. (Don’t worry. There’s no alcohol in the liqueur; it’s the ground cocoa nib.)
Milk Chocolate
The “mildest” form of chocolate. Milk chocolate must contain at least 10% chocolate liqueur and 12% milk fat. You’ll see this most often in candy bars, not so much in baking.
Semisweet Chocolate
Now we’ve hit the (semi) sweet spot. Semisweet is what you’ll find in the traditional chocolate chip cookie. It must contain a minimum of 35% chocolate liqueur.
Bittersweet Chocolate
Here’s where things can get confusing. Bittersweet chocolate has the same minimum requirement as semisweet: 35% chocolate liqueur. Usually, the bittersweet percentage is higher. To add to the confusion, if you see a recipe calling for “dark chocolate,” this is what you want. Bittersweet chips are typically my go-to for chocolate chip cookies and ganache. Here’s Joanne’s post on making ganache.
Unsweetened Chocolate
Sometimes known as baking chocolate, this is the pure chocolate liqueur with no added sugar. Am I the only one who tried a bite of this as a child after mom warned me that I wouldn’t like it? It’s dull and a little chalky looking. I see this a lot in vintage cake recipes and sauces.
White Chocolate
I hesitate even to show this. Ree has an aversion to bananas; I have an aversion to white chocolate. White chocolate, well, it contains no chocolate. The “better” white chocolate contains cocoa butter, but take a close look at the packaging. The chips I have in my pantry are labeled as “white chips.” There’s no cocoa butter involved.
Wafer and Feves
We know about chocolate chips and chocolate bars. Have you ever used feves or wafers?
Chocolate feves and wafers are discs of chocolate. They can be any type of chocolate, milk to bittersweet. Larger than chips, they make a killer chocolate chip cookie. Just picture that glorious melty chocolate from a wafer versus a small chip. Wafers should not be confused with candy coating wafers that are the same shape.
Note the splotchy white bloom on the wafers. This comes from variations in temperature. It’s not pretty, but the chocolate is just fine.
Couverture Chocolate
Couverture chocolate is the finest quality chocolate. A legal term in France, couverture chocolate contains a minimum of 32% cocoa butter—usually more. The chocolate is glossy and smooth. It melts easily, making it ideal for tempering, and is a favorite in professional kitchens.
So, who’s heading to the kitchen to make chocolate chip cookies right now? I know I am!
Sources:
http://ift.tt/2F62vdl
0 comentarios:
Publicar un comentario