When baking something chocolaty, the quality of the chocolate is not something to be compromised. On the Divine website we have plenty of recipes for you to try that use Divine Chocolate and Divine Cocoa, allowing you to tick the ‘top quality’ box and focus your attention on the actual baking!
You’ll notice that the majority of our recipes use Divine Dark Chocolate (70% cocoa) and/or cocoa powder. Cocoa powder consists of the non-fat part of the cacao bean, ground into powder. Dark chocolate has a higher cocoa content and is less sweet than milk and white chocolate. The strong flavour of cocoa lends itself well to creating rich and indulgent chocolate cakes and desserts. The taste is slightly bitter but balances well with sugar and other sweet ingredients. Do follow the recipe when it comes to the type and cocoa content of chocolate to use.
Not too hot, not too cold
Before you start baking, keep in mind that chocolate can be quite sensitive, especially in relation to temperature. To keep it in its best condition, store the chocolate at room temperature and not in the fridge. Keep it out of direct sunlight and away from changes in temperature as this will cause blooming, which turns the chocolate an un-appetising white-grey colour.
In fact, it’s a good idea to have all your ingredients at room temperature before cooking. This will help them all to blend together more easily.
White chocolate is sensitive in another way, in that it is especially vulnerable to picking up foreign flavours, so keep it away from pungent foods.
Melting chocolate is straightforward once you know how, but again requires you to be aware of its sensitivity to temperature. Chocolate melts at a low temperature so putting it over a high heat will cause it to ‘seize’ and burn and render it un-usable.
To melt chocolate, break or chop it into even-sized pieces, put in a heatproof bowl and set over a pan of barely simmering water (not boiling). Make sure the water does not touch the bowl. Stir while the chocolate gradually melts.
Milk chocolate and white chocolate melt at a lower temperature than dark chocolate so you need to be even more careful when melting them.
So, now you’re armed with some helpful hints, have a look at our recipes and chose one that tempts your taste buds. Then give it a go! We’d love to hear about your kitchen creations so do leave us a comment.