Tips & Techniques - Doce Bakers & Sweets Lahore Recipes

Tips & Techniques - Doce Bakers & Sweets Lahore Recipes 

Storing Baker's Chocolates 

Store chocolate in a cool dry place (below 75°F, if possible), but not in the refrigerator. At higher temperatures, the cocoa butter melts and rises to the surface. When this happens, the chocolate develops a pale, gray color called "bloom."  This condition, however, does not affect the chocolate's flavor or quality.

Melting Chocolates:

Place unwrapped BAKER'S Chocolate in microwaveable bowl. Microwave on HIGH (100%) according to the chart below and then stir 1 minute or until chocolate is completely melted.

Amount-of Chocolate	Heating Instructions
1 square*	1 minute, stirring after 30 seconds
Multiple squares*	1 minute plus 10 seconds for each additional square, stirring every 30 seconds.
1 BAKER'S German Chocolate Bar (Broken in half)	Up to 1 1/2 minutes, stirring after 1 minute
* All BAKER'S Chocolate except German's

When microwaved, the chocolate square will retain its shape. Chocolate will continue to melt after being removed from microwave. If after stirring for 1 minute chocolate is not completely melted, microwave an additional 10 seconds or until only small, unmelted pieces of chocolate remain.

Stove Top Method:

Place BAKER'S Chocolate in a small heavy saucepan. Cook on very low heat just until chocolate is melted, stirring constantly. Remove from heat; stir until chocolate is completely melted and smooth.

Baking Tips:

•        If your secret family recipe calls for cocoa powder, you can easily substitute BAKER'S Chocolate. Simply use one square of BAKER'S Unsweetened Baking Chocolate for every three tablespoons cocoa and one tablespoon shortening.

•        For an indulgent treat, replace the chocolate chips in your favorite recipes with chocolate chunks made from BAKER'S Chocolate. BAKER'S Semi-Sweet, GERMAN'S Sweet, White and Bittersweet chocolate flavors are delicious as chunks.

•        The best way to chunk chocolate is with a serrated cook's knife. Although a food processor is an indispensable piece of cooking equipment, it makes a mess out of baking chocolate.

•        When "chunking" baking chocolate, bigger isn't necessarily better. The ideal chunk size is about 1/4 inch. Larger chunks could overwhelm the cookie dough and result in uneven baking.

New Recipe Thought Starter:

•        Use one of the BAKER'S recipes found inside the product box as your guide.  Then, experiment with "add in" ingredients, frostings, chocolate drizzles, garnishes, etc. that will make the dessert unique. Toasted nuts, dried fruit or fresh fruit can bring interesting texture and flavor into a recipe.

•        Think about the chocolate flavor combinations you like, then try to marry them into one luscious treat. Chocolate is one of the easiest foods to combine, because it goes nicely with just about anything, from peanuts and peanut butter, to bananas, berries, coffee and mint. Introduce colors to your dessert by using fresh fruit sauces or garnishes. Berries complement chocolate very nicely.

•        Coming up with a "theme" recipe will add a certain amount of creativity! For example, in February or around President's Day, a dessert entitled, "George Washington's Chopped Cherry Brownies" may catch on with your friends and family!