HOW TO PREVENT CHOCOLATE FROM TURNING WHITE R RECIPES
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PROBLEMS AND SOLUTIONS | CRAFTYBAKING | FORMERLY BAKING911
It looks like gray-white swirls or streaks on the chocolate when it is exposed to heat during storage, usually warmer than 75 degrees F. Storage at a constant, cool temperature is recommended. To keep the chocolate cool, you can freeze it, but then you have to worry about the second type of bloom, called sugar bloom.
From craftybaking.com
From craftybaking.com
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GUIDE TO CHOCOLATE TEMPERING | KING ARTHUR BAKING
To temper chocolate by tabling, melt the chocolate to 122°F/50°C for dark and 105°F/40°C for milk or white to remove all existing cocoa butter crystals. Pour 1/2 to 2/3 of the melted chocolate onto a scrupulously clean and absolutely dry marble slab.
From kingarthurbaking.com
From kingarthurbaking.com
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HOW TO TEMPER CHOCOLATE | ALLRECIPES
Mar 03, 2015 · Keep stirring until the temperature falls to 82°F (28°C) for dark chocolate; 80°F (27°C) for milk chocolate; and 78°F (26°C) for white chocolate. Once cool, return the chocolate to the double boiler briefly to reach 90°F (32°C) for dark chocolate; 86°F (30°C) for milk chocolate; and 82°F (28°C) for white chocolate.
From allrecipes.com
From allrecipes.com
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HOW TO FIX COMMON FUDGE PROBLEMS - THE SPRUCE EATS
Jan 05, 2020 · Cook it to the proper temperature specified in the recipe (most likely between 237 F and 239 F). Take it off the heat, and follow the recipe's instructions for cooling and beating the fudge. As you beat the candy, remember that the mixture should lose its sheen and thicken before you pour it into the pan.
From thespruceeats.com
From thespruceeats.com
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HOW TO PREVENT WEEPING MERINGUE ON TOP OF YOUR PIE ...
Overcooking meringue causes those little sugary drops of moisture on top of baked meringues. It is difficult to prevent this, as most recipes now bake longer at lower temperatures to cook the egg whites enough to eliminate any risk of salmonella. Our Test Kitchen recommends following the recipe, beating, and baking as written.
From bhg.com
From bhg.com
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WHY ARE MY COOKIES FLAT? HOW TO KEEP COOKIES FROM SPREADING
Dec 09, 2020 · Learning how to measure ingredients is key to good baking. Use a large spoon to gently scoop dry ingredients into a measuring cup, then level off with the flat side of a butter knife. (Or better yet, use a kitchen scale—here’s how to measure flour by volume or weight.). Editor’s tip: Speaking of dry ingredients, make sure you’re using fresh baking soda or baking powder (here’s how to ...
From tasteofhome.com
From tasteofhome.com
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HOW TO PREVENT CUT FRUIT FROM TURNING BROWN | UNL FOOD
Mix them with acidic fruits like oranges, tangerines, grapefruit and other citrus fruit or pineapple. Prepare the acidic fruit (s) first. Then, cut the other fruits, mixing them in with the acidic fruit (s) as you prepare them. Mix with honey water.
From food.unl.edu
From food.unl.edu
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ASK BETTY - HOW CAN I MAKE A WHITE CAKE MIX INTO CHOCOLATE ...
Mar 16, 2013 · Yes you can use a white cake mix and make a chocolate cake. Add 1/4 cup of cocoa to the cake mix and add all other ingredients as directed. I have attached another way of getting a chocolate cake using baking chocolate. Either one will work great! Happy Baking
From bettycrocker.com
From bettycrocker.com
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WHY DOES IT MEAN WHEN CHOCOLATE TURNS WHITE? | HOWSTUFFWORKS
Aug 28, 2001 · To prevent this from happening to your chocolate, simply use proper storage methods. Whether it is white chocolate, baking chocolate, milk chocolate or some kind of chocolate confection, proper storage is key. Since it can easily absorb flavors from food or other products situated nearby, chocolate should be tightly wrapped and stored away from ...
From science.howstuffworks.com
From science.howstuffworks.com
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PROBLEMS AND SOLUTIONS | CRAFTYBAKING | FORMERLY BAKING911
It looks like gray-white swirls or streaks on the chocolate when it is exposed to heat during storage, usually warmer than 75 degrees F. Storage at a constant, cool temperature is recommended. To keep the chocolate cool, you can freeze it, but then you have to worry about the second type of bloom, called sugar bloom.
From craftybaking.com
From craftybaking.com
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HOW TO TEMPER CHOCOLATE | ALLRECIPES
Feb 01, 2021 · Stir until the added chocolate is melted. Keep stirring until the temperature falls to 82°F (28°C) for dark chocolate; 80°F (27°C) for milk chocolate; and 78°F (26°C) for white chocolate. Once cool, return the chocolate to the double boiler briefly to reach 90°F (32°C) for dark chocolate; 86°F (30°C) for milk chocolate; and 82°F (28 ...
From allrecipes.com
From allrecipes.com
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GUIDE TO CHOCOLATE TEMPERING | KING ARTHUR BAKING
To temper chocolate by tabling, melt the chocolate to 122°F/50°C for dark and 105°F/40°C for milk or white to remove all existing cocoa butter crystals. Pour 1/2 to 2/3 of the melted chocolate onto a scrupulously clean and absolutely dry marble slab.
From kingarthurbaking.com
From kingarthurbaking.com
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HOW (AND WHY) TO TEMPER CHOCOLATE - ALTON BROWN
Oct 13, 2020 · Remove from the heat, set on the towel, and stir vigorously for 30 seconds. Return to the hot water and stir for another 5 seconds, then back to the dry towel for 30 seconds. Repeat until the chocolate is half-melted, then reduce the time the bowl is on the heat from 5 to 3 seconds. Keep the off-heat stir time at 30 seconds.
From altonbrown.com
From altonbrown.com
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HOW TO MAKE HOMEMADE CHOCOLATE HARDEN | LEAFTV
Basically, you melt the chocolate, then stir in some already-tempered chocolate that you've shaved or grated to make it melt quickly. This is basically any bar that's already hard and glossy, like the Lindt or Ghirardelli bars you'd find at the supermarket, or just keep back some of the chocolate you've started with.
From leaf.tv
From leaf.tv
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WHY DO MY CHOCOLATE CHIP COOKIES GO FLAT WHEN BAKED ...
Sep 22, 2021 · Shortening-based cookies spread less, so consider replacing some or all of the butter in your recipe with shortening to keep your chocolate chip cookies puffy. The Type of Flour Matters If you use a high-protein flour such as all-purpose or bread flour, your cookies will likely turn out flat.
From livestrong.com
From livestrong.com
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HOW TO PREVENT CUT FRUIT FROM TURNING BROWN | UNL FOOD
Trapped inside the tissue of fruits are molecules known as enzymes. These enzymes help fruit ripen and turn brown. When fruit is cut or starts to break down, the enzyme is released from the tissue of the fruit and exposed to air which causes the fruit to rapidly change color. This is known as enzymatic browning. Keep cut fruits, such as apples, pears, bananas, and peaches from turning brown by:
From food.unl.edu
From food.unl.edu
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WHAT IS ACTUALLY IN THE CENTER OF THOSE CHOCOLATE-COVERED ...
Feb 14, 2017 · The fondant-covered cherries are set aside to cool, dipped in chocolate, and kept covered for 1-2 weeks while the enzyme works to break down sucrose into two different sugars that are more soluble. The outer part of the cherry is liquified, creating that iconically smooth and syrupy center.
From myrecipes.com
From myrecipes.com
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BLOG — THE SECRET TO WHITE BUTTERCREAM - BAKERY & CAKERY
Jan 07, 2017 · Here are my 5 top tips to getting super white buttercream It's fine to have regular yellowish/cream coloured buttercream, it's just as delicious. But some occasions or designs might call for super white buttercream or frosting. Weddings often require white buttercream, Christenings too, or just because it's pretty.
From bakeryandcakery.com
From bakeryandcakery.com
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5 COMMON HOMEMADE ICE CREAM ISSUES (AND HOW TO FIX THEM ...
Jul 09, 2015 · Whatever the problem, here’s how to fix common homemade ice cream issues: The issue: Your ice cream is crunchy or icy. Advertisement. The culprit: Ice crystallization. This is probably the most common at-home ice cream conundrum. Making ice cream is 10% flavor development and 90% managing water and ice.
From huffpost.com
From huffpost.com
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9 QUICK TIPS TO SAY GOODBYE TO FLAT CHOCOLATE CHIP COOKIES
Oct 15, 2016 · Chill Dough Twice. Once your dough is mixed, put the bowl of dough in the fridge for 10 to 15 minutes. Then spoon the cool dough out onto your baking sheets – a word about them in a minute. If you have room, place the whole cookie sheet full of portioned dough into the fridge for another 10 minutes or so.
From foodal.com
From foodal.com
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HOW TO MELT WHITE CHOCOLATE: 9 STEPS (WITH PICTURES) - WIKIHOW
Sep 05, 2021 · 1. Chop the white chocolate into fine pieces. Use a sharp kitchen knife to cut the white chocolate into even pieces, roughly 1/4-inch (6.35-mm) to 1/2-inch (1.27-cm) big. You could also use your hands to break the chocolate into pieces or a box grater to grate the white chocolate into shreds. This is only necessary if using bars of white ...
From wikihow.com
From wikihow.com
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RESOURCES FOR CHOCOLATE MAKING | TIPS & TRICKS TO USE OUR ...
A candy wafer is a chocolate-like product where the cocoa butter has been replaced with a different fat, usually palm kernel oil. Because the cocoa butter is out of the picture, you will not have to temper this product in order to achieve shine, snap, and a smooth mouth feel.
From chocolatedeliverysystems.com
From chocolatedeliverysystems.com
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