Results tagged Guittard from David Lebovitz

My chocolate has gray streaks. It is okay to use? That’s called bloom and it happens when the chocolate melts or gets warm, and then cools again without being tempered. When you buy chocolate, it is already tempered. However if it’s exposed to heat or melted, it can fall out of temper and lose its emulsification. (You can read my instructions for how to temper…

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The other night I was having dinner in a restaurant, and struck up a conversation with the fellow dining at the next table, who turned out to be Swiss. As we talked, the conversation turned to what I did and when I replied that I wrote cookbooks on baking and chocolate. His curiosity was piqued…as well as that of the two Belgian women at the…

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Some people love it, and others leave it. It’s White Chocolate, that controversial melange of cocoa butter, sugar, and milk (more on that later). Often there’s vanilla, or vanillin (a synthetic vanilla-like substance) added as well. Many people will say they don’t like white chocolate, citing a preference for the dark side. “It’s not chocolate!”, you’ll hear. Well, no, it’s not. It’s different. A different…

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