It was the food of the gods, Christopher Columbus was the first to discover its qualities, but Hernán Cortés was responsible for bringing it to Europe.
Who is not captivated by the sensations experienced when tasting chocolate?
It is used extensively in dessert-making since it is immensely satisfying but also extremely delicate. If you don’t know the tricks of the trade, there is always a risk of spoiling the final result.
Chocolate is sensitive to environmental conditions and is difficult to work with in a hot or humid kitchen. We therefore recommend preparing in advance everything you need to make your chocolate creations.
Before beginning to work the chocolate, place it in the refrigerator for about ten minutes. Use food-safe paper to handle it so that heat from your hands is not transmitted to the chocolate.
Also, once it has been cut, it must be placed on a dry surface.
If you intend to cut it with a knife, remember to use one with a wide, sharp blade.
If instead you plan to use a food processor, place the tasty morsels of chocolate in the bowl then turn on the processor for just a few seconds, so that the chocolate does not melt due to heat. Also remember to use a processor equipped with metal blades.
In upcoming posts, we will explain more simple techniques for working with chocolate.