Tempering Chocolate Can Be Nice!

If you have ever melted chocolate and let it set up again only to find that it now has white streaks and is no longer shiny, then you need to know about tempering. There is nothing wrong with the chocolate when it gets that way or "out of temper" and it still will taste good, but the texture has changed and this can be fixed. Tempering chocolate is necessary to make the crystals align, so that you get a nice smooth shiny chocolate that is pretty with a good "snap" when broken.

The Exploratorium Magazine got together with Angela Arzave, from EOS Restaurant to make this handy guide. You may find it is something you can do with your kids as a fun scince experiment.

If you would like to make chocolate dipped strawberries or confections this guide will help you make beautiful works of art and you can pick up some great quality chocolate for baking and confections right here at Bittersweet.

This could be a great summer activity for the whole family.

Looking to learn more about chocolate?

I discovered a great Educator's Resource put out by the Field Museum in Chicago and tied to their Chocolate Exhibition. This exhibition is touring the country over several years. Some of you may have seen it when it was in the Bay Area in 2005, the next time it comes close to us is Anaheim 2011.

But, if you are looking to learn more now and can't wait until it is in your area check out their education page. There are also some great pictures and overview sections.

The Hot Chocolate Effect!

Hot chocolate science fun

Funny posting here about the so-called 'Hot Chocolate Effect'. Something for you to try at home. Who knows maybe it'll open up a whole new Chocolate Sciences division.

Thanks to Lisa at talk.dnadirect.com for the link!

Bake Something New for Easter!

Not only do we have baking chocolate/buttons at a very good price for very good chocolate, (what Pastry Chef's use, I should know) but you can pick up a recipe to try something new. When you come into Bittersweet Cafe to pick up baking chocolate, there is a small box sitting nearby that contains some really good recipes and we are adding more all the time.

These are recipes I have used in my professional life as a Pastry Chef and are easy and quite good. We have Chocolate Chip Cookies, Chocolate Mascarpone Mousse, Chocolate Peanut Butter Shortbread Bars, Chocolate Pots de Creme, and really good Vegan Chocolate Cake that is so moist and yummy. These are just a few of the recipes we have on hand. And I don't want to forget the Mounds Bar, which makes a Mounds Bar, exactly like the ones you buy in the store, only the chocolate is better.

So, when you are ready to try something new or just don't know what to make, come check out our recipes and baking chocolate. You won't be disappointed.

(P.S. I put in my Mom's Brownie Sheetcake that is remarkably similar to our own Cinnamon Hot Chocolate Cake. A blast from the past.)

Time for a Tasting?

We get a lot of requests for chocolate tastings, and while it is fun to come in to Bittersweet for one of our events, it can be just as fun and rewarding to sit down with some friends and work your way through some of our fabulous selection! To help you get started, here are links to Bittersweet's own tasting guide and flavor wheel:
Tasting Guide
Chocolate Flavor Wheel

Use them as you see fit, and above all--have fun!!