Monthly Archives: November 2010
Terrific Tannins, Terrible Tannins
November 4, 2010
Tannins are astringent, bitter compounds found in plants. Tannins cause your mouth to feel dry and pucker up. The manipulation of tannin concentration plays an important role in aging of wine and ripening fruit.
Tannins are also important to the flavor development and health benefits in chocolate...
Chocolate liquor contains about 6% tannins, significantly contributing to the bitterness of chocolate. “Bitter” as a flavor descriptor is not always a bad thing. It is true that sometimes bitter can refer to negative characteristic coming from improper fermenting or roasting. But normal amounts of tannins intensify chocolate flavor, especially at the finish.
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Irish Chocolate Cake
November 3, 2010
This cake is neither green nor lucky, it is simply enhanced with Irish Cream Liqueur.
| Irish Chocolate Cake • 1 3/4 cups flour • 1 cup white sugar • 1 cup brown sugar (don't pack it down when measuring) • 3/4 cup unsweetened cocoa powder • 1 1/2 tsp. baking soda • 1 1/2 tsp. baking powder • 1/2 tsp. salt • 1 1/4 cups buttermilk • 2 large eggs • 1/4 cup vegetable oil • 2 tsp. vanilla • 1/2 cup Irish Cream liqueur • 1/2 cup water Read more |
It’s All About the Crystals
November 2, 2010
As many of you chocolate lovers already know, the fat in chocolate is called cocoa butter. What you might not know is that cocoa butter has special characteristics that make chocolate a very unique food.
One of those characteristics is that cocoa butter can crystallize in six different forms.
I've written before about tempering chocolate. What tempering does for chocolate is ensure that the cocoa butter solidifies into the best form of crystal.
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Cappuccino Cupcakes
November 1, 2010
I suppose using a brownie mix is cheating, but sometimes you need a delicious tasting recipe that is also fast and easy.
| Cappuccino Cupcakes • Brownie mix • 2 eggs • 1/3 cup of water • 1/3 cup cooking oil • 1 1/2 tablespoons instant coffee • 1 teaspoon ground cinnamon • Whipped topping Read more |