The Pleasure of Measures

I'm one of those cooks who uses a pinch of this and a dash of that, and I tend to measure by eye. In cooking, that's not a bad thing. But cooking is more forgiving than baking, which depends on a precise combination of elements in a certain proportion to produce a pastry.

Remember those "For Dummies" books? They've got a website!

"Baking is a science, and when you mix together ingredients, you're creating chemistry, albeit edible chemistry, so being precise is important. There is balance between flour, leaveners, fats, and liquids."

Click here for a crash course in measuring various ingredients, from flour to shortening.

At our Chocolate-y Party this week, I helped kids create their own hot cocoa mix from scratch. They each filled out a recipe card, then followed the recipe themselves by measuring ingredients into a heart-shaped bag. Then they took home the bag and the card, so they could enjoy their hot chocolate with their families! This activity was loads of fun, and whether the kids were old hats at cooking or they'd never followed a recipe before, they really got into it!

Kyle, pictured above, is leveling out his tablespoon of cocoa powder by shaking off the excess! These kids were precise!

Ganache with Panache

That rich, smooth, glossy coating that makes cakes and candies (nearly) too pretty to eat? That's ganache! Is it a frosting, or is it a candy? It's both! Ganache is two treats in one.

According to Wikipedia, the first ganache was a result of a happy accident, when an apprentice spilled cream on some chocolate he was chopping. Ganache means "fool" -- the epithet that the master chocolatier exclaimed!

For such a versatile compound, Ganache is made with relatively simple ingredients: hot cream and chocolate. The character of the ganache will depend on the type of chocolate used, the proportion of chocolate to cream, and how much the mixture is beaten.

Check out the Joy of Baking for an in-depth article that describes frosting a cake with ganache, as well as whipping the confection into truffle filling.

Mmmelty...

Anyone who's accidentally left a candy bar in their car in the summertime knows it's not exactly rocket science to melt chocolate.

Or is it? (Food science, at least.)

According to Godiva.com, chocolate that is overheated may scorch, lose flavor and turn coarse and grainy. Here are two methods Godiva Chocolates recommends for velvety smooth melted chocolate:

With Either Method
Stir melting chocolate after it has begun to liquefy. Because of the sensitivity of milk solids to heat, milk and white chocolates should be stirred almost constantly while dark chocolate need only be stirred frequently during melting.

In a Microwave Oven
Place coarsely chopped chocolate in a microwave-safe container and microwave at MEDIUM (50 percent power) for 1 1/2 to 4 minutes, until the chocolate turns shiny. Remove the container from the microwave and stir the chocolate until completely melted. Stir milk and white chocolates after about 1 1/2 minutes. Because of their milk proteins, they need to be stirred sooner than dark chocolate. (If overheated, these chocolates may become grainy.)

In a Double Boiler
Place coarsely chopped chocolate in the top of a double boiler over hot, not simmering, water. Melt the chocolate, stirring until smooth. Remove the top part of the double boiler from the bottom.

Check out Godiva.com for instructions on tempering chocolate!