Fri. Feb 23rd, 2024

Tips for choosing your chocolate and making it melt

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According to Jennifer Bartoli, it is better to buy chocolate in bars or chocolate lozenges in bulk. (Archive photo)

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You want to perfect your recipe for brownies, make your chocolate mousse or even create chocolate bites? There are several elements to keep in mind when the time comes to choose and eventually melt the chocolate that will be used in a recipe. Chef and food stylist Jennifer Bartoli provides her advice.

When it comes to baking or confectionery, Jennifer Bartoli recommends using quality chocolate. To do this, she recommends avoiding the baking ingredients section of grocery stores, because that's not where you're going to find the best chocolate, she insists.

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The chef recommends using chocolate chips only for biscuits or muffins, emphasizing that the latter contain ingredients which are added so that they keep their shape well.

According to her, we should instead go to the confectionery aisle to set our sights on chocolate bars containing, preferably, a minimum of 60% cocoa, and cut these bars into pieces to then melt the chocolate.

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Bulk stores often have a good inventory of chocolate. (Archive photo)

Jennifer Bartoli also praises the advantage of bulk stores, because you can easily find good quality chocolate pastilles on site. quality. The other advantage, according to her: You will be able to buy by weight, so you only buy what you need. It will be much cheaper.

Chocolate is complicated. It’s a complex ingredient, says Jennifer Bartoli, smiling. The chef specifies that excessive heat and humidity harm the chocolate.

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Thus, she calls for vigilance when the time comes to melt the chocolate .

One of the most effective ways to do this is in a bain-marie. To do this, put a little water in a saucepan and bring it to the boil. After lowering the heat, place a bowl with the chocolate pieces. She shares a caution: Water should not directly touch the bottom of your bowl. Otherwise, the heat will be too great.

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It is important to avoid excessive heat and be careful of humidity when melting chocolate.

Being careful of the temperature of the chocolate, it will melt easily and it will be possible to obtain a smooth texture and maintain the shine.

The microwave oven can also be used to melt chocolate. Jennifer Bartoli explains that you have to melt it in 20-second intervals, at a low temperature, and mix it well each time.

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When the time comes to prepare a chocolate cake, brownies or even a soufflé, we will generally grease the mold and flour it. Jennifer Bartoli recommends replacing flour with cocoa powder to maintain a uniform color in the dessert.

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