The holidays are behind us and a shiny new year is ahead. Whether you’ve made a resolution to eat healthier in 2015, or you just want to make up for the seasonal indulgences, we’re betting you have healthy eating on the brain. One of the best, easiest ways to start eating healthier is by cooking in your own kitchen. That’s why this month we’re focusing on all the kitchen essentials you’ll need to have some delicious fun at home. This week, we’re starting with the three essential knives you need to do just about anything in the kitchen.
With every new year comes new resolutions and new goals. Whether your goals this new year revolve around healthy living or kitchen ambitions, Gygi is going to help you with all your kitchen basics to make your goals easier. We’ll kick the new year off with a guide that will help you throughout the new year, a simple guide to help you understand the differences of your cocoa powders.
It’s important that everyone knows and understands which type of cocoa powder is right for them. We’ve created an easy to understand guide all about the different types of cocoa powders and which one will taste the best in that healthy recipe or your nutritious baking.
Tempering is the process required to give all your chocolate creations that extra snap, shine, and sheen. By tempering, you are re-establishing the cocoa butter crystals found in couverture chocolate. There are multiple ways to temper chocolate – tabling method, melting with a double boiler, or in the microwave, etc. We choose to feature the way we like to temper, in the microwave, because it’s simple and makes tempering chocolate seem like a cinch. Don’t get discouraged by the tempering process; we’re here to show you how easy it truly is!
Chocolate fountains are very trendy and look great at any party, wedding, or event. The trick to chocolate fountains is knowing how much chocolate is needed for your guest list.
So what is tempering and why is it important?
The purpose of tempering chocolate is to pre-crystallize the cocoa butter in the chocolate, which is related to the working temperature of the chocolate, and at our Chocolate Extravaganza you will learn how tempering with Mycryo makes for the look you want.
Is Guittard Chocolate peanut free? We get this question a lot, so today I’m going to let Guittard answer:
We do carry chocolate that is already formulated… however it doesn’t include white chocolate. If you’d like to use white chocolate for a fountain (or any other chocolate that hasn’t been formulated) you can. Just follow this simple recipe: