When it comes to artful cooking, France has always been in the spotlight. Continue reading “Chocolate Eclairs & 5 Traditional French Pastries To Make at Home”
Sugar is a staple in baking. For many recipes, besides a sugar replacer, you won’t be able Continue reading “Baking 101: Working With Sugars”
So you love truffles? Here at Dello Mano, we do too! Next to brownies, our truffles are all-time best-sellers. Well, everyone loves truffles. These wonderful and luxurious rounded chocolate-coated chocolate treats are really addictive, and are often given as gifts. What are truffles? Truffles are very rich and luscious chocolate balls made from ac chocolate ganache. They’re are often rolled in cocoa powder, and are … Continue reading How to Make Truffles Like a Pro
Well besides brownies , chocolate cakes are one of our all-time favorites. Come on, chocolate plus cake? Who wouldn’t fall in love with this perfect combination? They’re so irresistible. We handmake several chocolate cakes here at Dello Mano like our best selling Divine Belgian Chocolate Mousse Cake. Dark Belgian chocolate – the taste of perfection! Baking Chocolate Cake at Home Like these delicious chocolate cakes … Continue reading 6 Pro Tips For a Flawless Chocolate Cake
We all have days when the only thing we want to do is eat brownies – well at least we do here at Dello Mano🙂 -lots and lots of brownies. The dense flavour of chocolate, plus the creamy texture of the brownie seems to burst in your mouth and is indeed a delightful experience… a very nostalgic one. Like a childhood memory of an afternoon … Continue reading 10 Brownie Baking Hacks You Wish You Knew
We’ve talked before about tempering chocolates so, a process necessary in order to achieve a smooth, glossy finish for your chocolates and chocolate dips. But even when chocolate is in temper, blooming can still occur. Bloom is that greyish or white coating on the chocolate that usually occurs when chocolate is not stored correctly.
Flour is used in most baking including brownies
When it comes to baking, how you prepare the ingredients is equally important as the recipe you are using. You’ve probably experienced stumbling upon a cookie or brownie recipe online that has a lot of good reviews. And like most people, you followed the recipe. Unfortunately, your yield did not taste and look as good as what is described on the website. You’re very sure that you used the right ingredients, and didn’t substitute anything for something. So you asked – what went wrong?
They say cooking is an art and baking is a science. But for real, passionate bakers, baking is both an art and a science.
We set out on a Dello Mano quest to explore great pastry in Paris and wow did we find it at Pierre Herme. For the brownie obsessed like us, there were no brownies as we know them (I say this with tongue in cheek) however, the amazing choice of pastry and chocolate was more than a little distraction. Herme has stores in France, Japan and England. … Continue reading Chocolate Brownies, no ….but macaroons yes!
I get a little annoyed when food terms are used loosely, particularly if that food is one that requires time, craftsmanship and skill. Today in our endeavours to eat all things chocolate, we were out at a cafe and ordered a chocolate souffle. After a rather prolonged wait we were eventually served not a chocolate souffle but rather a chocolate pudding! A chocolate pudding that was cold in the … Continue reading A Brownie is a Brownie ..what’s a Souffle?