The Dreaded Tempered Chocolate

Tempering Chocolate

Image Credit: East Village Kitchen

It’s not until you start baking quite often that you realise the importance of knowing how to temper chocolate properly. It still taste great when it’s not but the texture and visual side of things is noticeably different.

When you buy chocolate in the shop it is already ‘in temper’, which means that all the fat crystals are aligned to give it that shine and really nice snap!  So when you melt this chocolate, you are taking it out of temper.  The heat causes the fat molecules to get all jumpy and if they aren’t realigned correctly, you get what’s called “bloomed Chocolate”.

So I’m posting up how to temper chocolate correctly. I hope it helps!

All you need is: A pan, Chocolate and a thermometer.

  • Rest a large bowl over a pan that is filled with 1 inch of water.
  • NB: Ensure the bowl is an inch away from the water to ensure that the bowl is definitely not touching the water
  • Used chopped up chocolate as it melts better and evenly.
  • Get a silicone spatula to use for stirring.
  • Bring the water to a simmer. It is very important that the water is not brought to boiling point. The chocolate needs to slowly melt in order for it to temper properly, so leave it at simmering only.
  • Stir chocolate continuously as it completely melts
  • NB: A single drop of water will destroy our chocolate completely so be very cautious as to not let this happen
  • Bring milk chocolate to 45oc and If using dark chocolate bring it to 48oc
  • Once completely melted remove the bowl from the pan of water and wipe the steam from the bottom of the bowl.

And there you have it, you should have lovely tempered chocolate. enjoy!

All Things Cake

After plenty of research into the best and most useful baking tips,I have finally collected a list of extremely useful ones I have found and collected over the years! This week I am putting up a list of useful cake tips.

  • An easy way to keep your loaf cakes fresher for longer is, when cutting the slices cut from the middle instead of the outside. Firmly push the two leftover sections together to reform a loaf. This  eliminates the dried out, end slice.
  • Even though this next tip might be a familiar one to most, a lot of people don’t use it. For the best cake mix, always let the eggs, butter and milk reach room temperature before using.
  • To cut a freshly baked cake, use a wet knife.
  • If you roll fruit and raisins in flour before adding to a cake mix, It can prevent them from sinking to the bottom of the mix.
  • Use unflavored dental floss to slice evenly and cleanly through a cake or torte. Simply stretch a length of the floss taut and press down through the cake.
  • An apple cut in half and placed in the cake box will keep the cake fresh several days longer.
  • If there is one thing that I hate doing while baking, it has to be waiting for the cake to cool down so I can ice it. To cool a cake quickly for frosting, pop it into the freezer while you make the frosting. By the time frosting is ready, the cake will be cool and ready to slip out of the pan

More to come over the next few weeks so make sure to check it out!

18th Birthday Celebrations

First professional-looking cake I ever attempted!

First professional-looking cake I ever attempted!

Image credit: Bloggers own image

Back in early June, I attempted my very first professional-looking cake for my little brothers 18th birthday. Not to bad for a first-timer aye’? I was delighted with it.  I didn’t do it all on my own thought! I had help from two of my dearest friends who helped with the design of the icing. The cake itself was a Oreo chocolate sponge while the icing was a white sugar fondant that I got in Decobake  bachelors walk.  I would definitely modify the recipe of the sponge the next time, it definitely needed more Oreo! Practice makes perfect.