Download A Baker's Guide to Chocolate: A Collection of Recipes and by Dennis Weaver PDF

By Dennis Weaver

Are you a chocolate lover? Do you're keen on utilizing chocolate on your baking? Then this can be the book for you!

Explore different forms of chocolate and while and the place to take advantage of them.

Learn assistance and methods for baking with chocolate and notice quite a few recipes together with chocolate braided bread, peanut butter cookies with chocolate ganache filling and macadamia and raspberry chocolate chip cookies.

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Extra resources for A Baker's Guide to Chocolate: A Collection of Recipes and Useful Information

Sample text

Add the rolled oats. Add the flour, salt, and baking powder and mix until combined. 3. Drop spoonfuls of dough on an ungreased baking sheet. Press a cherry deep into the dough for each. Bake for 11 or 12 minutes. Remove immediately to a wire rack to cool. Once cool, drizzle the cookie with melted chocolate. Baker’s notes: Chocolate can be melted easily in the microwave. Place the chocolate in a small bowl and microwave in thirty second intervals, stirring after each until smooth. For drizzling the chocolate, place the chocolate chips in a heavy duty, zipper-type plastic bag.

Buy the best chocolate you can find and afford. There is an amazing difference in chocolates, not just the major brands but the expensive brands as well. Do your own taste tests to find the best. If your chocolate doesn’t taste very good or if it is bitter, if it’s waxy or grainy, if it doesn’t have the right “mouth-feel” so that it melts in your mouth, if it it’s not intense, then it’s not right for cookies. The cookie should showcase the chocolate, not mask mediocre chocolate. Start with a good recipe.

Add the walnuts and chocolate chunks. Spoon the dough into walnut-sized mounds onto ungreased cookie sheets. Bake for 9 to 10 minutes or until the cookies are light brown. Remove them to a wire rack to cool. Yield: four to five dozen cookies. Butterscotch Chip Oat Cookies These are thin, slightly crisp cookies that showcase the butterscotch chips well. The oats give them a wholesome substance and make them a little chewy. Ingredients 1/2 cup butter 1/2 cup brown sugar 1/2 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1 tablespoon cold water 1 cup all-purpose flour 1 cup quick oats 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup butterscotch chips Directions Preheat the oven to 350 degrees.

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