它是什么?
巧克力是不加糖的,苦乐参半还是半甜,主要取决于巧克力所含的可可的百分比。随着可可百分比的增加,巧克力本身的味道会更加强烈,味道较少。苦乐参半的巧克力通常含有比半甜的糖更少的糖,并且在寻找深厚,强烈的巧克力味的食谱中被要求。但是两种类型之间的区别变成了品牌之间的朦胧。
没有吗?
Semisweet chocolate can usually be substituted with success.
How to choose:
如今,超级市场和专卖店提供的半甜巧克力和苦乐参半的巧克力范围从54%到70%以上。选择令人兴奋,但是具有截然不同的可可百分比的巧克力可以产生根本不同的结果。除非食谱指定了非常高级的巧克力,否则请在54%至60%的可可系列中粘贴苦乐参半的巧克力。
How to prep:
While most recipes call for a double boiler for melting chocolate, a wide, shallow skillet of water with a stainless-steel bowl of chocolate sitting directly in it can work better. The open bath lets you see and adjust the water if it begins to boil or simmer too actively, whereas the water in a double boiler is usually out of sight and thus trickier to monitor. Just as chocolate in a double boiler will scorch if the cook is inattentive, chocolate in an open bath must also be watched carefully, stirred frequently, and removed from the bath when melted.
How to store:
Well-wrapped and stored in a cool, dry place, dark chocolate has an indefinite shelf life. However, its high fat content means it can easily pick up other flavors, so be careful of what you store near it.
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注释
如今,有专业的巧克力,例如TCCHO UNSWEETENCENED,占99%。这些很美味,我想在无面粉巧克力蛋糕之类的东西中使用它们。有关于如何调整多年前撰写的食谱的指示将很有帮助。