Always a good time to do something with chocolate. When the urge takes you, to discover that there are an essential ingredient can spoil the atmosphere. See the "equivalent" or substitution can save the day. Today, Mom helps cooks and chocoholics with tips on chocolate and understands the world is easier dipped strawberry recipe.
Chocolate is made from the seed of the tropical cacao tree. In its purest form of chocolate is baking powder, usually sold in cans and is called cacao. There are two types of cocoa in the world of regular cocoa and Dutch cocoa. Dutch cocoa or alkalized cocoa has reduced the natural acidity of the seed Cocoa has resulted in a darker, softer, cocoa powder, chocolate. Most of these can be used interchangeably. Cocoa powder, not to be confused with beverages packaged cocoa mixes, which do not work well in recipes.
Sugar and fat are usually added to cocoa powder for sweetening and consistency – and cake! In our kitchen, fat can be in the form of cocoa butter, margarine, butter, shortening or oil plant. Sugars or powders or granules also add add smoothness and consistency. sugar will be softer. Once we understand the principles of chocolate making ingredient substitutions easier. Here are some definitions are equal.
Cocoa powder, chocolate, in its most basic form (beyond the bean).
Baker's chocolate: usually sold in bars and is measured in squares of 1 ounce each. A normally low in sugar but not fat.
Semi-sweet chocolate chips Sold or bars. A typically low in fat, plus a small amount of sugar.
1 square (1 ounce) baking chocolate = 3 tablespoons cocoa + 1 tablespoon butter or margarine
1 cup (or a pack of 6 oz) semisweet chocolate = 6 v tablespoons cocoa plus 7 tablespoons powdered sugar + 1 / 4 cup butter
1 cup (or a package of 6 ounces) semisweet chocolate or = 6 oz (6 squares) semisweet chocolate
Classic chocolate covered strawberries
This also works with cherries or other fruits with skin. Use about 18 large fresh strawberries, and dried at room temperature over 1 pound semi sweet (or any) of chocolate chips chopped.
1. In a double boiler, melt chocolate and butter, stirring occasionally until smooth. Or heat the chocolate at 50% power for 30 seconds the microwave, carefully checking the temperature until soft.
2. Use of berries mother or a toothpick, dip strawberries in chocolate.
3. Cool berries in wax paper or put toothpicks Styrofoam (or a potato).
More chocolate tips: Make sure the strawberries are completely dry. Even a drop of water in the melted chocolate can lead to "seize" and make a grain of chocolate. This recipe will produce tempered chocolate or chocolate that dries of a bursting disc. If chocolate becomes too thick to work, add a few drops of vegetable oil, small amounts of vegetable fat or cocoa butter (butter and margarine contain water), stirring until it becomes the right consistency. For more tips and humor Cooking Mama visit their web-based platform in the kitchen http://www.MomsRetro.com Happy!
About the Author:
Laura Zinkan is a writer in California. She cultivates a gardening site at http://www.theGardenPages.com with plant profiles, growing tips about succulents and native plants.
She also cooks up http://www.MomsRetro.com where you can find retro art and kitchen tips for busy cooks. 2009 by Laura Zinkan. Article may be reprinted if author credit is given with a website link. All rights reserved.
Article Source: ArticlesBase.com – Chocolate Bitter, Sweet or Powdered, Equivalents and Emergency Recipe Substitutions Helps Chocoholic Cooks
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