Chocolate: uses in baking (2024)

FAQs

Chocolate: uses in baking? ›

Bittersweet chocolate is best used for snacking, chocolate chip cookies, chocolate mousse, brownies, frosting, truffles, chocolate ganache, chocolate cake, chocolate fondue, chocolate pudding.

If you'd like to fill your baked goods with a chocolate filling then it will require you to chop your chocolate block into small pieces and melt them down. Once melted you can fill it up in a piping bag and pipe it into your pastry or cake products. You could also use dark chocolate to make a ganache.

The pure ground, roasted cocoa beans impart a strong, deep chocolate flavour. With the addition of sugar in recipes, however, it is used as the base for cakes, brownies, confections, and cookies.

You can use cocoa, instead of flour, for dusting cake pans when making chocolate cake. Another thing it can be used for is sauces. Chocolate makes a great 'gravy' to put over meats, especially if it's seasoned properly. Dipping chocolate can be good on prosciutto.

Aside from this, chocolate is also used with churros, to coat strawberries and other fruits, cookies, ice cream sandwiches and many more treats. It is also commonly used as a sauce with treats like pancakes, waffles and french toast.

Pair a 100% chocolate bar with cheese, fruits, nuts, coffee or wine. (More on this in the sections to follow.) Melt the chocolate and add sugar, honey or artificial sweetener. Add candied fruit.

Semisweet chocolate.

Often used in place of bittersweet, but has more added sugar. Contains at least 35% chocolate liquor. Best for cooking, baking, and eating.

Chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts, including cakes, pudding, mousse, chocolate brownies, and chocolate chip cookies. Many candies are filled with or coated with sweetened chocolate.

Chocolate has a lot of fat, but it winds up adding more structure than tenderness to baked goods. Cakes or cookies with cocoa powder need less flour than those without, and a sweet made with dark chocolate will be tougher than one made with milk.

Drinking chocolate, or sipping chocolate, is exactly what it sounds like – luxurious, melted chocolate you can drink! This extraordinary winter beverage is made from two simple ingredients (melted dark chocolate and milk) and is richer and thicker, with a more intense chocolate flavor than its counterpart.

What can chocolate be good for? ›

Increases heart health: The antioxidants in dark chocolate have been shown to lower blood pressure, reduce the risk of clotting and increase blood circulation to the heart, thus lowering the risks of stroke, coronary heart disease and death from heart disease.

1565: The first record of how the cocoa drink is prepared was found in the notes of Benzoni, an explorer working for the Spanish army. The Spanish kept this secret from the rest of the world, with the hope they could keep their monopoly on the cocoa trade.

The cocoa bean was first domesticated at least 5,300 years ago in what is present-day southeast Ecuador (Zamora-Chinchipe Province) by the Mayo-Chinchipe culture, before being introduced in Mesoamerica. Originally prepared as a drink, chocolate was served as a bitter liquid, mixed with spices or corn puree.

Yes, normal eating chocolate can widely be used as a substitute for baking chocolate in almost any recipe. However, due to the fact that eating chocolate already has quite a bit of sugar added to it, you may want to reduce the sugar in your recipe accordingly.

The seven variation of chocolate commonly used in baking are Bittersweet Chocolate, Semisweet Chocolate, Dark Chocolate, Milk Chocolate,White Chocolate Compound Chocolate, Coating Chocolate.

The best chocolate for melting contains 32 percent, or higher, cocoa butter. Here's why: All chocolate will melt, but not all chocolate will melt the same. Some types lose their sheen and may become chalky looking when they cool and resolidify.