We want to make sure your chocolate baking experiences are FUN! These handy hints and tips will ensure your efforts result in truly sweet sensations!
If you still have a question you need answered, click here so we can help.
Working with Chocolate
Always use soft cotton gloves when handling finished items to avoid finger marks and the introduction of moisture that can lead to blooming (fat discolouration)
Care needs to be taken to exclude moisture which can cause thickening or seizing, resulting in chocolate that becomes thick, lumpy and grainy during melting
Seizing is caused by condensation of steam droplets when heat is too high or when water is on utensils
Useful facts
Chocolate can be brought back to a melted consistency by adding one teaspoon of solid shortening for every 60 grams of chocolate and reheating
Lumps in chocolate can be a result of direct heat - where it may have been burned
Thick chocolate is possibly the result of water contamination
Swiss/European chocolate is considered bitter compared to our chocolate which is noticeably sweeter
Correct Storage and Handling
When stored correctly and treated gently, chocolate has exceptional shelf life
Chocolate should be stored in cool, dry conditions. Ideal storage conditions are at 20°C with relative humidity under 55%
Moisture must be avoided, whether from water, humidity, condensation or steam
Chocolate must be protected from strong odours as it can be tasted in the product
White chocolate must be protected from light before and after use
Bakers' Tips
Chocolate Anyone? hint brought to you by C. Seymour. As a Grandmother, I find it necessary to always have chocolate products on hand - whether it's chocolate cake mix, chocolate drink mix, melting chocolate for dipping fruit pieces into as a fancy dessert, or even just a chocolate block - as a treat for Grandpa.
Chocolate Decorations hint brought to you by S. Williams. Hi all, I'm S. Williams and I'm an obsessive chocolate fanatic and pastry chef. Something I really like to do is decorate cakes with chocolate. I just love to style cakes with great chocolate decorations such as chocolate lettering, numbers, piping new chocolate designs or pictures (e.g. Children's characters). It makes the cake look terrific and the response you get is outstanding.
Dessert! hint brought to you by Wayde. I once got a recipe for this great dessert. It's not 'baking' per se, but I'm sure you'll all appreciate it! Put a tub of cream in a pot and place on a medium heat. As it warms up, slowly break a block of Nestlé chocolate into the cream, constantly stirring. Once it's mixed through, take it off the heat and pour into small containers and put in the fridge overnight. YUM!
Milk & Flour Allergies hint brought to you by Peter. I love cakes as much as the next person. But alas, I'm lactose intolerant and I have some cousins who cannot digest wheat flour. Still, I love making up cakes for them when they visit. I omit cows' milk and use soy or rice milk instead. Instead of wheat flour, I use rice flour or soy flour. This way, both my cousins and I can sit down and enjoy a good cup of Java with a slice of cake.
Cake with Weet-Bix hint brought to you by Kim. Our next-door neighbors' kids absolutely love this recipe - great for both big kids at heart and little ones. It's also a great recipe to get the young ones interested in baking. Ingredients include: 1 cup of flour, 1/2 cup of sugar, 1 teaspoon of Nestlé Baking Cocoa, 1 teaspoon of baking powder, 3 crushed Weet-Bix and 4 oz of melted butter. Sift the dry ingredients together, add the sugar & crushed Weet-Bix, mix to combine, add the melted butter and mix well. Grease a square baking tin, press the mixture into the baking tin, and bake at 200 degrees Celsius for 10 - 15 minutes. When cool, ice with chocolate icing and if desired, sprinkle with a little coconut. Cut and store in an airtight baking tin. It won't last long in your house!!!
Looking for some baking inspiration? Try these great recipe ideas:
