85 Chocolate Lover's Recipes - Chef in Training (2024)

FAQs

Can I use 85% dark chocolate for baking? ›

The result is rich chocolate that enhances your favorite baked goods. We offer 70 percent and 85 percent dark chocolate that are perfect to incorporate into celebratory recipes for birthdays, anniversaries, and holidays. Shop our organic and fair trade chocolate for baking today for quick, convenient shipping.

If your homemade chocolate cake has a lackluster taste, you're probably not adding enough salt.

“Water is neutral, so there are no other flavors,” Molly says. As a result, it “really made the chocolate flavor pop” since it wouldn't compete with the cake's cocoa powder. Cookies and Cream Cupcakes also use water for pure chocolate flavor.

It can also help create a fluffier, lighter than air cake that feels so soft and delicious that when you sink your teeth into it you will want to go back for seconds. Additionally, adding hot water to a boxed cake mix will react more effectively with the baking powder in the mix, helping it to rise.

What is the daily recommended amount of dark chocolate? The recommended “dose” is approximately 1 to 2 ounces or 30-60g, experts say. Indulge in anything more than that, and you may be consuming too many calories. A 1.45-ounce (41 gram) Hershey's Special Dark Chocolate Bar has 190 calories.

Add Sweeteners

Incorporating sweeteners can balance the bitterness of dark chocolate. Sugar is the most common option, but you can also consider alternatives like honey, maple syrup, or sugar substitutes for a different flavour profile or to meet dietary needs.

There's a simple trick to making chocolate desserts taste even better. Sure, cocoa powder and chopped chocolate give anything a rich, chocolate flavor. But if you want that flavor to be more complex and intense, add a little coffee to the recipe.

The versatility of natural extracts such as vanilla, coffee, rose, orange, mint, cinnamon, etc. and its ability to harmonize and enhance the flavour of chocolate. It introduces a unique and sophisticated flavours profile, adding depth and complexity.

“When it comes to baking, I prefer Dutch process cocoa powder,” says former BA food editor Claire Saffitz. “The alkalizing process darkens the color and typically deepens the flavor.” Dutch process cocoa powder produces baked goods that taste more intensely chocolatey.

All we know is that adding a bit of coffee to chocolate desserts amplifies chocolate's flavor without adding any discernible coffee taste. Think of it as a supporting cast member who lets the star shine, much like salt enhances the flavor of cookies that could otherwise fall flat, without adding savory flavor.

Why do you put baking soda in a chocolate cake? ›

Baking soda becomes activated when it's combined with both an acidic ingredient and a liquid. Upon activation, carbon dioxide is produced, which allows baked goods to rise and become light and fluffy (1).

One common ingredient swap that is known to help make cakes remarkably moist is using milk instead of water. Try switching out any water in your recipe for full-fat milk or buttermilk for a moist, decadent texture. Another ingredient that can enhance the moisture of your cake is mayonnaise.

Yes, you can substitute milk for water when preparing SuperMoist cake mixes, however, the cake may be slightly drier than if prepared with water. Also keep in mind that milk will add calories and change the nutrition slightly.

Add Vegetable Oil

While butter will give you the best flavor, vegetable oil will make your cakes moister. I use a combination of salted butter and vegetable oil in all my cake recipes to get the most flavorful and moistest results. Vegetable oil stays a liquid at room temperature, while butter solidifies.

Toasted or grilled milk powder will ensure your cakes smell really delicious. It also improves texture by making them softer. Which type of powdered milk should I use? You can use Régilait semi-skimmed or full-fat powdered milk.

Dark chocolate with 85% or more cocoa solids doesn't begin to melt until around 46°C. Milk chocolate with between 20 and 50% cocoa solids melts between 40 and 45°C. White chocolate with no cocoa solids and roughly 20% cocoa butter melts between 37 and 43°C.

High-cocoa polyphenol-rich chocolate improves blood pressure in patients with diabetes and hypertension. Shin, J. H., et al. (2022). Consumption of 85% cocoa dark chocolate improves mood in association with gut microbial changes in healthy adults: a randomized controlled trial.

Baking Chocolate

These are bars with about 60 percent cocoa, 40 percent sugar and no added cocoa butter. This variety of chocolate is intended (as you might guess) for baking.

Konfiz 2M Dark Chocolate Compound Slab(Cp-16) Perfect For Baking, Cake Decorating, Topping, Molding & Dipping(Pack Of 1, 500 Gm)