Chocolate is one of the most beloved of all foods. Pair with coffee and you’ve got a match made in heaven. At Homemade Chocolate Candies, we’ve taken two of the most delicious foods out there–chocolate and coffee–and found the best recipes and information we can find to offer to our readers. If you’re a chocolate or a coffee lover, there’s something here for you– and welcome.
What compliments chocolate of any kind more than a steaming cup of coffee. The bitter and the sweet marry perfectly.
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Homemade Chocolate Candies – Finding Great Chocolate
If you always like to accompany your cup of coffee with a chocolate cookie or other chocolate-based treat, or if you usually order a hot chocolate drink, you might not consider yourself a chocoholic, but you certainly make it to the fans’ category. But even of chocolate is not your first choice when it comes to desert, you should probably by familiar with at least its main categories, just in case you are asked if you prefer couverture over white chocolate for your ice-cream glace.
– Dark Chocolate can contain anything from 30% to 75% cocoa solids. It has a slightly sweet flavor and a dark color and it is the chocolate type most used in cooking. For everyday cooking and the majority of the recipes for dark chocolate, choose one with around 50% cocoa solids. However, dark chocolate with a higher cocoa solid content will give a richer, more intense, flavor. This chocolate is often called luxury or continental chocolate and has a cocoa solid content of between 70-75%. Occasionally, cooking experts support that it is essential to use a better chocolate, but the recipe should specify when that is the case.
Making a Great Cup of Coffee
Quality coffee can only come from a quality coffee bean that is properly roasted. The process of roasting a coffee bean is complex and can result in a given bean tasting very different depending on how it is roasted. If you desire a strong intense flavor to your coffee, choose a dark roast (ex: French Roast). If you like to a light flavor, less intense, choose a lighter roast.
Never use pre-ground coffee. Pre-ground coffee will lose its flavor and essence within a short period of time. Grinding before you brew will assure you that no flavor is lost due to time.
Always use cold filtered water when brewing your coffee. The water you use represents 98% of your cup of coffee. Filtering the water will remove impurities that could affect the taste. Poor quality water can come from a variety of sources. Example, older house will have older pipes. Theses pipes tend to give the water an off flavor. You will want to remove this by filtering. The basic rule is the better the water, the better the coffee.
Skip the paper filters and go for the gold. Yes, these are 23k Gold plated stainless steel filters. Paper filters will influence the flavor of the coffee in a negative manner. The Gold plated filters influence the flavor by allowing natural oils to infiltrate into your brew, adding a level of flavor and aroma you wont find with paper coffee filters. Another plus is that these filters can be reused over and over, and will last a very long time. Not only will your coffee be better, but you will be helping the environment by saving on waste.
Melting Chocolate – Tempering Chocolate
Melting chocolate and tempering it are not the same thing, even though you need to melt the chocolate during the tempering process.
You can melt chocolate in a double boiler or in the microwave, however please read the following tips for the best results:
1. Chop the chocolate into similar-sized pieces, this ensures even melting. Please don’t try to melt whole bars or blocks of chocolate.
2. Since it is difficult to successfully re-melt chocolate, melt only as much as you need and do it just before you need to use the melted chocolate.
3. Keep chocolate away from water, even a few droplets will cause you problems. You won’t be able to rescue the chocolate if it comes into contact with water.