Chocolate is extremely versatile; not only can it be used in a number of different products, along with various ingredients, but it can also be sculpted, spread, dipped, piped, chilled, tempered and melted and used in a range of recipes.
Modelling chocolate is commonly used in cake decorating; it's a tough and hardy material that is perfect for sculpting and moulding.
Chocolate has a universal appeal and kids and adults alike enjoy it in various forms. It is used in a range of desserts and baked goodies, and when the holiday season sets in, people across the country pull out their chocolate dessert and candy recipes to create outstanding delicacies that can tantalise the most discerning taste buds
Anyone who has been baking for some time is sure to have heard someone they know say to them that they love the look of fondant, but that they just can't stand the taste. But fondant covered cakes look amazing and it's probably their aesthetic appeal that continue to boost their popularity - you will see fondant-covered cakes at weddings, birthdays and what have you.
While black forest cake recipes can vary to a great extent, in most instances, a Black Forest Cherry Torte or the Schwarzwälder Kirschtorte (as it's called in Germany) is a Gateau-style chocolate cake or a sponge cake that is completely soaked with Kirschwasser (cherry schnapps). It's also filed with whipped cream and cherries and will be filled and topped with chocolate shavings. Traditionally in Germany, cherry schnapps is a mandatory ingredient in the black forest cake, which can't be legally sold if it's made without it.
The word Ganache is one that appears a lot in dessert recipe cookbooks and though we all know it has chocolate in it, there is very little clarity about what the difference between just plain melted chocolate and a ganache is. The latter is essentially a mix of cream and melted chocolate and is used to glaze desserts and cakes. It can also be used as a filling in cakes or to make chocolate truffles.
There are sometimes in life when we all find ourselves confronted with some very serious questions. And in seeking the right answers, we might just go through a highly-defining moment or two. Talk of chocolate does that to you and if that chocolate is in a cake and the icing that should go on top of it - the defining moment becomes an even more intense one. In order to make that chocolate cake look neat and good, we use different types of icing and in many cases, it’s also not just about cosmetics, it’s about flavour, texture and blend. But the fact is that there are a hundred different icings that you can choose from and for a creative baker, the sky is the limit!