Micah, the man with the job of making sure all our products taste just right, gives you his top tips for chocolate. If you have a specific question, please contact us and we will do our best to help.
- It’s important to store chocolate away from strong flavours or scents. Why? Chocolate’s relatively high fat content means it’s susceptible to absorbing other aromas, which taints its flavour.
- If the mixture splits when you’re making a traditional truffle ganache from chocolate, cream and butter, leaving an oil slick on the surface, simply pour the whole mixture in a food processor and pulse. The mixture will re-emulsify and transform back into a smooth, glossy state
- Making a cake or a rich, chocolate pudding? Add a pinch of salt to the mixture to enhance and intensify the flavor of the chocolate.
- If, when melting chocolate, it gets too hot (above about 50°C) or water is allowed to get into it, it will ‘seize’ and become stiff and lumpy. To avoid overheating keep chocolate away from direct heat – never put chocolate straight in a pan on the stove.
- Don’t throw chocolate that has seized in the bin! Although it cannot be used to coat anymore, it can still be used in cakes, sauces and ice creams. If the chocolate has been overheated and burnt, however, the bin is the only place for it.