Yes, chocolate burns pretty easily. That's why you need to be extra careful when cooking chocolate to ensure that they are not heated too much.
If you are going to pour dark cooking chocolate into a pot filled with hot custard that has just been cooked, make it a usual practice to continuously stir the custard gently and wait 5 to 10 minutes for it to cool before stirring in the chocolate.
This is to ensure that the chocolate does not burn when he hits the bottom of the pot, which can still be quite hot.
If you have to know, burnt chocolate tastes grainy and uneven. Kind of like a chalky and powdery texture that gives an undesirable mouthfeel. So it is fairly easy to tell when you are not being cautious with your chocolate.
If you are going to pour dark cooking chocolate into a pot filled with hot custard that has just been cooked, make it a usual practice to continuously stir the custard gently and wait 5 to 10 minutes for it to cool before stirring in the chocolate.
This is to ensure that the chocolate does not burn when he hits the bottom of the pot, which can still be quite hot.
If you have to know, burnt chocolate tastes grainy and uneven. Kind of like a chalky and powdery texture that gives an undesirable mouthfeel. So it is fairly easy to tell when you are not being cautious with your chocolate.
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