Chocolate recipes
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Cooking with Chocolate
Chocolate comes from cacao beans (Theobroma cacao = food of the gods, and rightly so). 70% of global production comes from West Africa, but the grand crus live in Madagascar, Ecuador and Venezuela. The percentage indicates cocoa content: 70% = balanced bitter-sweet. Tempering is the master technique for shiny snap-able chocolate: melt to 122 °F, cool to 80 °F, gently reheat to 88 °F. Essential recipes: chocolate mousse (eggs + melted chocolate, 4 ingredients), molten lava cake, tart ganache, fudgy brownies, chewy chocolate chip cookies. And a tasting-grade dark square slowly melting on the tongue remains the purest experience.