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10 Top Tips on working with Chocolate

Monday, 17 Sep 2018

Chocolate is a great way to add a different form of texture and details to your cakes.


The delicious product can be manipulated into lots of different forms which can be used to cover cakes, or it can be moulded into decorations such as flowers or shapes. However, baking with chocolate must be handled with care as it is very sensitive to temperature.

Double Chocolate Dream


Tips for using Chocolate:

1. Chocolate is affected by both heat and moisture so try to work in cool dry conditions
2. Melt the chocolate in a bowl over a pan of hot water, make sure the water isn’t touching the bowl as this may cause the chocolate to become too hot and burn
3. Glass bowls are the best options to use when melting chocolate as they are less likely to overheat the chocolate. Keep at 30 degrees when melting
4. Be cautious when heating chocolate, don’t overheat it otherwise it will become lumpy and grainy
5. Chopping chocolate up into the same sized pieces will allow for it to melt evenly
6. Leave a few visible chunks when melting so then you can stir continuously to get that glossy, smooth finish
7. If you have overheated the chocolate it will have lost its shine, immediately pour it into a cool bowl, add chunks of solid chocolate and stir continuously until it is back to that smooth, glossy finish
8. When tempering chocolate remember to work with more chocolate than you need so then it is easier to control the temperature of chocolate
9. Chocolate solidifies quickly after it has been heated and moulded
10. Remember to work quickly but carefully to ensure you get the best result.


TAGS:
baking tips | baking hints | bakery | Chocolate | chocolate molding | Patisserie Valerie

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