The worst advice you can be given about Chocolate in the kitchen is that it is too hard to Continue reading “The Worst Chocolate Advice You’ll Hear!”
Maybe it’s time to give white chocolate a chance? Or you not a fan? This week at Dello Mano we’ll celebrate White Chocolate in everything from Hot White Chocolate to Pancakes with White chocolate Mousse and fresh raspberries.
White chocolate looks different and doesn’t taste like regular chocolate. It doesn’t have the bittersweet taste that makes regular chocolates addictive. That’s because it isn’t really chocolate after all. But it does have a few selling points.
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.
We all have that one friend who will always have that special spot in our heart. They’re our best supporter and at the same time, our honest critic. They are someone who laughs and cries with us, and stays by our side through thick and thin.
If it isn’t dark, it isn’t chocolate! You may beg to disagree. But for dark chocolate fanatics, this is basically the rule of thumb.
Chocolates come in different types, and among the most popular are the sweet, semi-sweet, milk and dark chocolates. They differ mostly in the content of cocoa. Dark chocolates have the bitter sweet flavour, but some brands have really intense chocolate taste (70% to 99% cocoa percentage). These chocolates are mostly used for baking since sugar and other sweeteners and flavours are added to the recipe.
Working with chocolate can be both fun and frustrating, especially for home bakers. Chocolate is without a doubt one of the greatest culinary inventions. Despite the increasing number of flavours available now, chocolate remains a timeless classic. And really, it’s hard to imagine life without chocolates. Cakes, brownies and pastries would surely be not as enjoyable as they are now without this magic ingredient.
5. Knipschildt’s La Madeline au Truffle ($250) Forbes Magazine recognized Knipschildt’s La Madeline au Truffle as one of the priciest chocolates in the world. This decadence is made from a rare French Perigord truffle (which is worth $1,000 a pound) and a rich chocolate ganace (of heavy cream, Italian truffle oil, sugar and 71% single-bean Valrhona dark chocolate) and very fine cocoa powder. The packaging is equally … Continue reading Feast Your Eyes On 5 Of The Most Expensive Chocolates In The World