Chocolate University Online Blog
I received an interesting question the other day from someone on my mailing list.
(If you’re reading this, but not on my list, go ahead and get my free ebook, then I will also send you more chocolate information and you’ll have a chance to ask me a question too.)
Anyway, here is the question posed:
“Can you use cocoa powder to make a chocolate for dipping strawberries (that hardens nicely)? If so do you know a recipe for it?”
Well, here is my answer…
I know there are many recipes out there that use cocoa powder to make dipping sauces, syrups, frostings, icings and glazes. Any of these could be used with your strawberries. I’m sure they will taste great, but they will remain liquid or unhardened.
I suspect that there aren’t many recipes that make a good chocolate coating from a cocoa powder, especially one that
“hardens nicely.”
The problem is that when you start with cocoa powder you are starting with a product that has practically no fat. Adding things you might normally have in your pantry, like butter or cooking oil, will not work.
Therefore, to get a successful mix that hardens, you have to add either cocoa butter or a partially hydrogenated palm kernel oil. In this case you’d effectively be conjuring up your own confectionery coating. So it’s possible, but I wouldn’t recommend it.
If you’re going this route you might as well buy a confectionery coating that has already been designed to harden nicely for dipping strawberries. Just melt, dip, and cool.
Of course, Mother Nature has already created the perfect thing for you to use to dip strawberries. It’s called real chocolate! It tastes better, and when properly handled, works better than any cocoa powder based recipe ever could. I’d stick with that. 
Categories: chocolate Q&A
Tags: cocoa powder, confectionary coating, dipping, strawberries
Have you ever discovered you were out of an ingredient? Of course that always seems to happen right in the middle of making something!
When the recipe calls for chocolate, cocoa powder, or unsweetened baking chocolate, using the correct substitution can mean your crisis is avoided. And no emergency trip to the grocery store!
Here is a list of worthy substitutions when working with certain chocolate ingredients in a recipe:
Recipe Calls For
|
Substitute
|
| 1 oz. Bittersweet or Semi-Sweet Chocolate |
½ oz. unsweetened baking chocolate
+ 1 tbsp white sugar
|
| 1 oz. Milk Chocolate |
1 oz. semi-sweet chocolate
+ 1 tbsp white sugar
OR
1 oz. sweet chocolate
|
| 1 oz. Baking Chocolate (Unsweetened) |
3 tbsp natural cocoa powder
+ 1 tbsp melted butter or vegetable oil
|
| 3 tbsp Dutch-Processed Cocoa Powder |
3 tbsp natural cocoa powder
+ 1/8 tsp. baking soda
OR
1 oz. unsweetened baking chocolate
+ 1/8 tsp. baking soda and reduce other fat by 1 tbsp
|
| 3 tbsp Natural Processed Cocoa Powder |
3 tbsp Dutch-processed cocoa powder
+ 1/8 tsp. cream of tartar, lemon juice, or vinegar
OR
1 oz. unsweetened baking chocolate
and reduce other fat by 1 tbsp |
Categories: chocolate education, chocolate Q&A, chocolate recipes
Tags: baking chocolate, bittersweet chocolate, cocoa powder, milk chocolate, semi-sweet chocolate, working with chocolate
A question I hear somewhat frequently is, “Should I store chocolate in the freezer?”
A friend once told me that the best place to store chocolate is in your mouth.
Now for a more serious answer, the best place to store chocolate is in an odor-free, air-tight container surrounded by a 65 to 68 F air temperature with no more than 50% relative humidity. How’s that for precise?
Really, there’s no point to freezing chocolate. Freezing it or even storing it in the refrigerator will NOT extend the life of the chocolate! So there is no good reason to store in the freezer.
At the same time, there are good reasons for avoiding the freezer as a storage place. The main problem with getting chocolate so cold is that when you take it out into a warm room, the dramatic change in temperature causes condensation and, eventually, bloom.
Condensation is the accumulation of water on the surface of the chocolate. Chocolate contaminated with water becomes an unusable dry, hard, crumbly mess that won’t temper.
Bloom, the unpleasant gray/whitish coating that is sometimes seen on the surface of chocolate, develops when the condensation evaporates and leaves a layer of dissolved sugar on top.
There is one exception to my do-not-put-in-freezer rule…
When you make cookies or bread and the dough/batter happens to be on the warm side, the chocolate you add may melt a little while you stir it in. The result is smearing and discoloration to the dough. Here’s a neat trick: add very cold chocolate (put it in the freezer about 1 hour prior to adding to dough) and that will buy you enough time to mix it in without melting and smearing.
Categories: chocolate education, chocolate Q&A, fun chocolate facts
Tags: bloom, chocolate storage
 Is chocolate an aphrodisiac? Everything I’ve read about cacao says that chocolate as an aphrodisiac is a myth.
Well, not everything I read says that, just the scientific stuff…
Contrary to modern science, the Maya believed cacao was a powerful love potion that improved stamina. The Aztec emperor, Moctezuma II, supposedly drank 50 goblets of chocolate a day to boost his virility before visiting his harem.
Research has never proven that chocolate is an aphrodisiac, but the chemical Theobromine can cause a physical and mental state of relaxation or sense of well-being. Also, Theobromine causes alertness which I guess could be mistaken for enhancing stamina.
Chocolate also has small quantities of a chemical called phenylethylamine (PEA), which is a weak mood lifter. The brain could interpret this as a feeling of being “in love.” It could also be interpreted as “addicted!”
I think the real heart of the matter is that chocolate is a gift that makes you feel loved. These feelings of love have been associated with chocolate going way back.
Here’s an idea: In the interest of science, I recommend you conduct an independent study involving chocolate, someone special, and romantic moment alone.
Then, you tell me, was the chocolate an aphrodisiac?
Categories: chocolate Q&A, fun chocolate facts
Tags: aphrodisiac, aztecs, chocolate science, mayans, PEA, phenylethylamine, theobromine
Here’s a question that was posed to me recently…
What is the difference between store bought chocolate and the high flavonol chocolate found in all those scientific studies?
The simple answer to this question is found in the question itself. Store bought chocolate typically has lower quantities of flavonol substances. OK, that’s a weak answer. Here is some explanation…
Stores offer a wide selection of chocolates and candy bars to meet the demand for variety. Most chocolate companies cater to the sweet tooth side of us and not the health nut side. The chocolate is not designed to deliver high content flavonoids and other beneficial components found in chocolate.
Some specialized chocolate companies do focus on the nutritional benefits of chocolate, and their chocolate products will contain higher contents of flavonoids to increase the impact of antioxidants. Many of these functional chocolates contain high levels of procyanidins and epicatechins due to a unique (and proprietary) processing of cacao beans.
Not all chocolate is created equal, not among grocery store brands, specialty chocolates, or nutritional/functional chocolates. Dark chocolate contains more cocoa solids than milk chocolate so that gives it more potential benefits.
Research indicates that normal chocolate manufacturing could destroy up to half of the naturally occurring flavonoids. This process has been studied and refined so that today some manufacturers have learned to make dark chocolate with a 95% retention of its flavonoids.
As attention remains on the potential health benefits of chocolate more manufacturers will follow suit so the benefits reach more consumers.
Categories: chocolate Q&A
Tags: epicatechin, flavonoids, flavonols, functional chocolate, health benefits, healthy chocolate, nutritional benefits
Is there such a thing as a chocolate allergy?
An allergy to cacao is possible but rare. It would be more likely that someone has an allergy to one of the ingredients in chocolate or experiences a food intolerance, which is not really an allergy at all.
Only 1 – 2% of American adults and 5 – 8% of children have a true, immunological food allergy. Among those, 90% are allergic to the “big 8”; milk, eggs, peanuts, tree nuts, soy, wheat, fish, or shellfish.
Dairy allergies are pretty common, and although not all chocolate is milk chocolate, the dark chocolate could be processed on a line that also processes milk.
Peanuts and tree nuts are often added to chocolates. And even chocolates without nut ingredients can be manufactured in a facility that processes peanuts and tree nuts, leaving them potentially contaminated.
Wheat and/or gluten allergies or celiac disease sufferers may find that some chocolates with fillings sometimes use flour or wheat starch as a binder. Occasionally crisped rice can contain barley malt.
If you have a soy or corn allergy, keep in mind that the lecithin used in chocolate is soy based and that many candy bars are layered with nougats and caramels sweetened by corn syrup products.
With any of those allergies covered above you can probably still find chocolates that are suitable for your enjoyment. Of course, anyone who is truly allergic to cocoa should eliminate all chocolate and cocoa in their diet.
Categories: chocolate Q&A
Tags: allergies, chocolate manufacturing, dark chocolate, milk chocolate
You have some choices when it comes to molding and dipping using chocolate coatings.
There are chocolate-flavored confectionery coatings and there are what is commonly referred to as “real” chocolate coating or “pure” chocolate coatings.
The main difference between these two types of coating is the fat system. Confectionery coatings are made with vegetable fats and oils like palm kernel, soybean, or a blend of similar kinds. Chocolate coating is made with cocoa butter. These coatings behave very differently because of the type of fat in them.
While you may have a choice in the type of coating you buy, you may not always have a choice in the viscosity or thickness/thinness of the coating. For example, bulk chunks of chocolate sold in stores usually come in the “one size fits all” category.
One of my readers asks this question: “What happens if your project demands a thin coating and all you have is one that is too thick?”
Paramount Crystals are small bits of partially hydrogenated palm kernel oil. You can use it to thin out confectionery coatings and chocolate (although I highly recommend you buy cocoa butter to thin out chocolate). The crystals are compatible with confectionery coatings because the vegetable oils function and melt in a similar manner.
In addition to thinning down a coating, the crystals will harden up the coating faster and put a bit of a shine on it. If you add too much to real chocolate, however, it will hinder the tempering process.
I have used this technique to thin coatings, but only with confectionery coatings. I avoid using them in chocolate for several reasons, incompatibility being one, and also they leave a slightly waxy feel in the mouth and some of the flavor delivery is impeded.
The best thing to do is make an effort to find the right viscosity of chocolate and confectionery coatings so you don’t have to add additional oils. Search the web for a vendor that offers an assortment of coatings. You should have the right tool for the job, but in a pinch, the Paramount Crystals will do.
Categories: chocolate Q&A
Tags: chocolate coating, cocoa butter, confectionary coating, paramount crystals
Here is a question that was sent to me recently…
“How should I make chocolates with liquor filling? What other various fillings can I choose from?”
If you bite into a chocolate-covered cherry, chances are you will drip sugary fluid down your chin and onto your shirt. There is a secret to making chocolates with liquid fillings, with or without alcohol.
The secret is invertase, a magic ingredient that does all the hard work for you. Invertase is an enzyme that liquefies sugar (sucrose) crystals.
Let’s use the chocolate coated cherry cordial as an example. Making one would look a little like this: drain a jar of preserved maraschino cherries, set the syrup aside and add some invertase. Coat each cherry with several alternating layers of powdered sugar and the invertase enhanced cherry syrup. Dip each into tempered chocolate coating. Invertase starts to break down the sugar immediately and does not stop even after enrobed in chocolate. It is important to apply the chocolate layer extra thick. If the coating has any weak spots or cracks, the liquid will leak out.
It can take up to a couple of weeks for the sugar to totally dissolve. Store in a cool room, but not in a freezer. Freezing temperatures will slow down the liquefaction.
This illustration is just the tip of the iceberg. There are many variations of cream and fondant fillings that turn to liquid. There are lots of books and websites that give step by step instructions on making cordials and liquor filled chocolates. That is where you should go to find recipes and tips and all kinds of helpful ideas to get you started.
Good Luck!
Categories: chocolate Q&A
Tags: chocolate covered cherries, chocolate science, enzymes, invertase
I am a label reader. In fact, I judiciously read labels because it is a matter of life or death for my daughter who has serious food allergies. But just because I read labels doesn’t mean I understand everything on them!
Luckily, I have experience understanding what’s on a chocolate label. When I was developing product for a large chocolate manufacturer, part of my job was to create the labels that went on our chocolates.
So, what exactly are things like “chocolate liquor,” “cocoa butter,” “soya lecithin,” or “butter fat” (by the way, isn’t butter fat a bit redundant)?
It would be nice if labels had a glossary printed on the back so we could learn the basics of what we’re eating. Since that great idea hasn’t taken off, I have gathered some commonly used chocolate terms, along with their meanings, and put them here for your enjoyment and education.
Chocolate Liquor or cocoa mass or cocoa solids or cocoa liquor
These are interchangeable terms for ground up, roasted cacao beans. Chocolate liquor is a thick, dark brown liquid that does not contain alcohol. In this case, the meaning of “liquor” is “essence.” In the US, chocolate liquor is also called unsweetened baking chocolate. Chocolate liquor contains about 48% fat, or cocoa butter.
Cocoa Butter
Cocoa butter is the fat extracted from cocoa beans (cacao seeds).
Soya Lecithin or Lecithin
Lecithin is a yellow-brown liquid (phospholipids) extracted from soybeans. It is added to chocolate to increases the flow-ability of the chocolate (by decreasing the viscosity).
Butter Fat or Butterfat or Milkfat
These are interchangeable terms referring to the fatty component in milk. There is no butter fat in cacao (remember, that is called cocoa butter). Butter fat is added to chocolate for a soft texture and to extend the shelf life by resisting bloom.
Chocolate terminology is pretty consistent across manufacturers and countries. Chocolate production is strictly regulated with standards that limit the types of ingredients added to chocolate. However, there are differences. And depending on where the chocolate is produced, ingredients allowed in one chocolate bar may not be allowed in another.
My advice? Read the label! Enjoy.
Categories: chocolate education, chocolate Q&A
Tags: butter fat, chocolate liquor, cocoa butter, cocoa solids, lecithin
Vegan foods cannot contain any animal products.
Most dark chocolates qualify as vegan because all the ingredients are sourced from plants. A dark chocolate label will list sugar, chocolate liquor, cocoa butter, soya lecithin (from soybean), and vanilla.
There are some dark chocolates that add butter oil, but you would know this by reading the ingredient statement on the label.
All ingredients must be declared on the label so that consumers know exactly what the product contains and can make informed decisions based on these ingredients.
Milk chocolate, of course, contains milk which is a dairy product from an animal. Candy bars, boxed chocolates and other confections and novelties may have a variety of additives that make them ineligible to be vegan.
Always read the label to be sure.
You probably won’t find dark chocolate marketed as “vegan” because it is normally free of animal products, not specially made as a vegan option.
I guess you could say chocolate is vegan by accident!
Categories: chocolate Q&A
Tags: dark chocolate
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