chocolate
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Homemade Magic Shell Is Almost Too Easy
Chocolate magic shell does seem like something of a miracle. A saturated fat (usually coconut oil) and chocolate are melted and stirred together, and the shiny sauce is poured over something cold (usually ice cream) to make a hard candy coating that you crack with your spoon. It’s fun, interactive, and delicious. How does magic…
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Burn Your White Chocolate on Purpose
White chocolate is a finicky beast. Scorching happens, but so does browning. And, unlike dark chocolate and milk chocolate, there is a space between melted and scorched where white chocolate becomes crunchy, and develops a creamy caramel flavour. Don’t toss that burnt white chocolate, use it as an elegant textural garnish.
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Safely Temper Eggs With a Baster
Tempering eggs isn’t easy. Even after doing it hundreds of times, I still reconsider recipes that require me to slowly drizzle scalding liquid from a heavy pot with my non-dominant hand while simultaneously whisking with the other. It’s messy, it’s hot, it’s frustrating. Luckily, you can make tempering a heck of a lot easier (and…
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4 Tips for Eating Chocolate That Keep It Somewhat Healthy
Australians are predicted to spend around A$1.7 billion on chocolates, hot cross buns and other special foods this Easter season. Chocolate has a long history of production and consumption. It is made from cacao beans that go through processes including fermentation, drying, roasting and grounding. What is left is a rich and fatty liquor that…