The Bittersweet Chocolate and the Various Recipes That Can Be Prepared Out of It
The chocolate liquor, the bittersweet chocolate is made by really adding sugar, more cocoa butter, a lot of lecithin, and the vanilla in the chocolate.
In comparison to the various semisweet chocolate, bittersweet chocolate has much lesser sugar and more liquor but in baking the two are absolutely interchangeable. They are very well produced as the Couverture and this is the best quality about the bittersweet and semisweet chocolates. On the package, the absolute percentage of the cocoa contained is printed by many of the brands. The higher the percentage of the cocoa, the less sweet the chocolate will be, that is the rule.
Generally containing approximately 40 percent of the cocoa butter, Callebaut chocolate is a lightly sweetened eating or the baking chocolate. Look for bittersweet chocolate with at least 50 percent cocoa butter for the absolute superior quality. This chocolate must be very well wrapped with a lot of great care in a cool, dry place for up to 4 months. Various recipes can be made using the bittersweet chocolates, like the Alice's Luscious Chocolate Mousse.
If one is not concerned about eating the raw eggs, this recipe is quite easy for sure. The flavor of the chocolate is the star in this recipe and the resultant mousse is really luscious and very intense. Best quality Guittard chocolate must be preferably used. As a filling for the cakes or tortes as well one may use this.
Ingredients: used:
1. 6 ounces of bittersweet chocolate or semisweet chocolate finely chopped
2. 3 eggs cooled to room temperature
3.cup water or coffee or milk orcup heavy cream
4. 1 tablespoons brandy or rum or liquor, of choice (optional)
5. 3 tablespoons water
6. 3 tablespoons sugar
Directions:
1. In a medium microwave-safe bowl, place the chocolate and cup of water (or liquid of your choice).
2. For 30 sec on high Melt chocolate in the microwave and stir.
3. Until the chocolate mixture is absolutely smooth and completely melted repeat the zapping and the process of stirring.
4. If using and set aside stir in brandy (or other liquor).
5. In a medium heatproof bowl, until it is well-blended, whisk eggs with the 3 tbsp water and sugar.
6. Set bowl in a skillet of the barely simmering water, stir it constantly, until it completely registers 160°F on instant-read thermometer (remove bowl from the skillet to check temp), cook egg mixture.
7. Once the temp has been particularly reached, remove the bowl from the skillet and until the eggs have a texture similar to the softly whipped cream, beat with an electric mixer at high speed for at least 3-4 minutes.
8. Into the melted chocolate, fold about of the previously prepared egg mixture.
9. into the remaining beaten eggs and fold gently, until evenly incorporated scrape the lightened chocolate mixture.
10. Omit the heating step- whip the eggs with the sugar and proceed accordingly if egg safety is not an issue at all.
11. Now divide the mousse into the individual glasses, chill for at least one hour until set; if you are not serving within a few hours, cover with plastic wrap.
12. The mousse can be used as a cake filling.
13. One may want to really increase sugar to tbsp, if one is using very high percentage chocolate (70% and above).
This way the bittersweet chocolate can be used to make a variety of recipes. Callebaut Couverture is also very popular among the millions of the chocolate lovers across the globe.
In comparison to the various semisweet chocolate, bittersweet chocolate has much lesser sugar and more liquor but in baking the two are absolutely interchangeable. They are very well produced as the Couverture and this is the best quality about the bittersweet and semisweet chocolates. On the package, the absolute percentage of the cocoa contained is printed by many of the brands. The higher the percentage of the cocoa, the less sweet the chocolate will be, that is the rule.
Generally containing approximately 40 percent of the cocoa butter, Callebaut chocolate is a lightly sweetened eating or the baking chocolate. Look for bittersweet chocolate with at least 50 percent cocoa butter for the absolute superior quality. This chocolate must be very well wrapped with a lot of great care in a cool, dry place for up to 4 months. Various recipes can be made using the bittersweet chocolates, like the Alice's Luscious Chocolate Mousse.
If one is not concerned about eating the raw eggs, this recipe is quite easy for sure. The flavor of the chocolate is the star in this recipe and the resultant mousse is really luscious and very intense. Best quality Guittard chocolate must be preferably used. As a filling for the cakes or tortes as well one may use this.
Ingredients: used:
1. 6 ounces of bittersweet chocolate or semisweet chocolate finely chopped
2. 3 eggs cooled to room temperature
3.cup water or coffee or milk orcup heavy cream
4. 1 tablespoons brandy or rum or liquor, of choice (optional)
5. 3 tablespoons water
6. 3 tablespoons sugar
Directions:
1. In a medium microwave-safe bowl, place the chocolate and cup of water (or liquid of your choice).
2. For 30 sec on high Melt chocolate in the microwave and stir.
3. Until the chocolate mixture is absolutely smooth and completely melted repeat the zapping and the process of stirring.
4. If using and set aside stir in brandy (or other liquor).
5. In a medium heatproof bowl, until it is well-blended, whisk eggs with the 3 tbsp water and sugar.
6. Set bowl in a skillet of the barely simmering water, stir it constantly, until it completely registers 160°F on instant-read thermometer (remove bowl from the skillet to check temp), cook egg mixture.
7. Once the temp has been particularly reached, remove the bowl from the skillet and until the eggs have a texture similar to the softly whipped cream, beat with an electric mixer at high speed for at least 3-4 minutes.
8. Into the melted chocolate, fold about of the previously prepared egg mixture.
9. into the remaining beaten eggs and fold gently, until evenly incorporated scrape the lightened chocolate mixture.
10. Omit the heating step- whip the eggs with the sugar and proceed accordingly if egg safety is not an issue at all.
11. Now divide the mousse into the individual glasses, chill for at least one hour until set; if you are not serving within a few hours, cover with plastic wrap.
12. The mousse can be used as a cake filling.
13. One may want to really increase sugar to tbsp, if one is using very high percentage chocolate (70% and above).
This way the bittersweet chocolate can be used to make a variety of recipes. Callebaut Couverture is also very popular among the millions of the chocolate lovers across the globe.