We let you in on the cheat code to mastering various forms of chocolate and more.   

Double boiler = best friend 

It is always safest to melt chocolate, reheat caramel or cook a hollandaise sauce over a double boiler. This is because the heat isn’t direct, meaning you can manage it better. Although it may take 5 minutes longer, it’s that foolproof!

To make a double boiler, fill a pot with a little water and bring to the boil on the stove. Place a tight-fitting bowl on top. It’s important to keep note of the following:

1. Use a metal or glass bowl, so that heat can be conducted from steam. 
2. Your bowl can’t touch the water, or it will overheat. 
3. If your bowl gets too hot to touch, remove bowl to cool immediately.
 

Good idea 
When making a very sensitive mixture, fold a tea towel and place as a barrier between the pot and bowl.  

Chocolate percentages: What’s the big deal? 

The percentage tells you how much of the chocolate is made from pure cocoa beans. Remember, 90% isn’t necessarily better quality than 70%; it simply uses more cocoa beans and is therefore more bitter and less creamy in taste. White chocolate, however, doesn’t contain any cocoa beans. It is made of cocoa butter, which is a by-product of cocoa beans.  

How to save a split sauce 

When making a temperamental sauce like chocolate ganache or a hollandaise, a sauce can easily split, resulting in a fatty liquid (from cream or butt er) floating on top of your mixture, instead of a smooth, creamy mixture. When this happens, your best friend is a stick blender. Simply blend to break down fat and water particles further, which will magically make them blend into a smooth sauce. 

Two-ingredient mousse in 10 minutes 

This is pure chocolate – the second ingredient is water. You’ll never look back!  

Roughly chop 350g dark (70% or higher) chocolate. Bring a small pot of water to the boil. Place a glass or metal bowl bigger than the pot on top to create a double boiler. Check that the bowl isn’t touching the water. Place chocolate and 1 cup (250ml) hot water in the bowl and stir until chocolate is melted and smooth. Place the bowl in an ice bath and whisk with an electric beater on medium speed until mixture starts to thicken. Remove bowl from ice bath when the chocolate on the sides becomes set. Whisk only until aerated and a soft mousse texture has formed. (Overwhipping will cause more of a chocolate spread texture. If this happens, melt chocolate again and repeat process.) Serve immediately.  

Compiled by: Liezl Vermeulen 

Photographs: Fresh Living Magazine 

Also read: Tips to make the best-ever chocolate cake

The post The ultimate chocolate cheat sheet appeared first on MyKitchen.