The art of french pastry phần 188

chocolate flavor at all and is very sweet When we make pastries with white chocolate at the French Pastry School we always try to combine some acidic, bitter, or sour flavors with the white chocolate to offset its sweetness You will very rarely see me use white chocolate because it’s so sweet Chocolate does not contain any water, which is why it doesn’t easily spoil You can buy it in a block or in the form of coins or chips I recommend that you always use chocolate that has the “couverture” appellation on the package: this guarantees that the chocolate contains at least 31 percent cocoa butter by weight and will ensure that it will melt in your mouth and turn to liquid when you melt it Chocolate that is not designated as couverture is simply labeled chocolate, or coating chocolate It has more sugar and contains some fats other than cocoa butter, such as vegetable fats and oils like palm kernel, soybean, or a mix of similar types that do not have the flavor or properties of cocoa butter Cocoa butter is a very complex fat that contains more than 10 different types of fat crystals that melt and crystallize at different temperatures Because of its complexity it can’t be manufactured Since this recipe is for a dark chocolate ganache I recommend using a 60 percent to 70 percent dark chocolate couverture When you buy chocolate you will notice a cocoa (or cacao) percentage number on the package The percentage on the package indicates the ... You can buy it in a block or in the form of coins or chips I recommend that you always use chocolate that has the “couverture” appellation on the package: this guarantees that the chocolate contains at least 31... sugar and contains some fats other than cocoa butter, such as vegetable fats and oils like palm kernel, soybean, or a mix of similar types that do not have the flavor or properties of cocoa butter Cocoa butter is a... When you buy chocolate you will notice a cocoa (or cacao) percentage number on the package The percentage on the package indicates the