Chocolate… there is really just something about it. It’s decadent, rich, luxurious, and quite frankly, addictive. Indeed, when you consider that the average Brit, Swiss, or German citizen will each eat around 24 pounds of chocolate a year (double as much as Americans eat), and that more than 90 million pounds of chocolate are purchased for Halloween, it’s entrancing qualities become undeniable.
Indeed, among many things, chocolate has been celebrated for its health benefits and its ability to help generate endorphins, the neurotransmitters that cause the feeling of happiness.
When it comes to consuming chocolate, although many people enjoy a classic candy bar, baked treats are also incredibly popular. But baking with chocolate is no piece of cake — check out these tips for working with chocolate for baking.
Use a Serrated Knife
You might not have thought o fit, but the best way to chop up big chunks or heavy bars of chocolate is with a serrated knife! Your local chocolate supplier might only be able to supply you with pretty massive pieces of chocolate, after all.
Use Espresso
Chocolate is not high in caffeine — a single bar of milk chocolate contains only 5-6 mg of caffeine, which is significantly less than in coffee, tea, and soft drinks. So, why not add some caffeine yourself? The secret is that adding a shot of espresso, or a couple of spoonfuls of extra dark coffee along with the liquid ingredients in your recipe can really enhance the chocolate flavor, without adding a coffee taste.
Get Quality Ingredients
Cooking chocolate is a lot different than your typical candy bar at the corner store, and for good reason. In order to produce quality chocolate products, it is important to have the best ingredients. Inquire with your local chocolate supplier to find out exactly what you’ll need — whether its white chocolate, unsweetened dark chocolate, or bulk cocoa powder.
Happy baking! Find more on this here. For more information, read this website.
