Ingredientbeginnerdraft
Chocolate and cocoa
Also searched as: couverture, cocoa powder, dark chocolate, milk chocolate
In short: Chocolate is cocoa mass, cocoa butter and sugar. The cocoa butter decides shine and snap; water is its biggest enemy.
Picture it
Like a fine crystal lattice that both heat and water can throw off balance.
What Chocolate and cocoa does
Tap a dot to see its connections.
What happens
Cocoa butter melts just below body temperature, which is why chocolate melts in the mouth. A little water makes it seize; a lot of liquid makes a smooth ganache.
What the ingredient does
needs tempering for shineFat crystallises (tempering)
seizes with a little waterSugar crystallises
Rules of thumb
- Either no water at all or enough of it, at least a quarter of the chocolate's weight (as a guide).
- Melt gently, over a water bath or in short microwave bursts.
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