What is chocolate Made of and the Why You Fail Your Chocolate Sauce.? before using chocolate in your desserts it is vital to learn the basics to make sure you don’t fail making your chocolate sauce.
In this video I talk about the 3 key topics on chocolate:
– origin (where does it comes from)
– how it is made (various types of chocolate)
– how to use it in French dessert.
the most important is to know your chocolate sauce 101.
Temperature control is part of those chocolate sauce basics and knowing that alone will make sure you never fail a chocolate sauce again.
This discussion will also be useful for our next video where we will be learning how make a light and delicious French Chocolate mousse
****************************************************
** Courtesy of what’s cooking in america**
Melting Chocolate – Important General Rules or Guidelines for Melting Chocolate:
The most important rule is not to hurry or rush when melting chocolate and always use low heat. DO NOT let the temptation to turn up the heat to try to hurry the process, as rushing the process will ruin the flavor and texture of the chocolate.
Break up, grate, or chop the chocolate into small pieces. The chocolate will melt fast and more easily if you do this.
Use a rubber spatula, not a metal or wooden spoon to stir the chocolate (wood can retain moisture). Use only rubber spatulas that have not been exposed to strong flavors such as tomato sauce or garlic.
Always melt chocolate slowly, at a low temperature. The melting point of chocolate is between 86 degrees F. (30 degrees C.) and 90 degrees F. (32 degrees C.), lower than body temperature.
Using high heat is very risky and the most common cause of grainy and/or lumpy chocolate. Chocolate melts better and faster when using lower temperatures. Never let the temperature of your chocolate get above 115 degrees F. Milk and white chocolates, which are more heat sensitive, should not be heated above 110 degrees F. Use an instant-read thermometer to check the chocolate’s temperature while melting.
***********************************************************
support my work on Patreon:
Discuss this on reddit:
The one and only cast iron dutch oven I use:
My favorite frying pan:
****************************
Online food converter:
****************************
Website for text, print friendly recipe
****************************
To support the channel:
Get the Cookware I am using and more:
****************************