Learn how to make a quick fudge sauce, how to choose a cocoa, and how to convert a non-chocolate recipe to a chocolate one and vice versa.
| | Three cool things for the chocolate loving baker. Click here |
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| | Three Cool Things Every Baker Should Know About Cocoa! |
Today you'll learn:How to make a quick fudge sauce to complement your desserts.The importance of cocoa butter and how to choose a good cocoa.How to convert a non-chocolate recipe to a chocolate one and vice versa. I came home the other night from a hike in the Kelly Mountains with Merri Ann with a terrible hankering for chocolate ice cream. Alas, we had none. It was serious.
We did have a half tub of vanilla and some really good cocoa in the corner cupboard. That would do--hot fudge over vanilla ice cream.
Here's how to make a fudge sauce with cocoa.
(I didn't have cream; I used milk. And the sauce was so good I didn't add vanilla. I used Ramstadt Breda Medium Dark Cocoa.)
Really good cocoa has a high cocoa butter content. Most store cocoas have 8 to 10% cocoa butter content. That's not enough. You need at least 16 to 18%.
See this guide to cocoa.
It really makes a difference.
Finally, If you are a serious baker, you love this:
See how to convert a non-chocolate recipe to a chocolate one and vice versa. You can also use this table to make your recipe more or less intensely chocolate.
Thanks for your time. |
Sincerely,
Dennis Weaver
The Prepared Pantry
1-208-745-7892
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| | | | | The Prepared Pantry
Rigby, Idaho 83442
(208) 745-7892 [email protected] https://www.preparedpantry.com | |
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