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Pure dark chocolate and pure cocoa powder are so strong and bitter that eating them straight is far too unpleasant for all but the most hardcore of palates. Most chocolate products on the market, even the ones labeled "dark chocolate", contain a variety of other ingredients that make the chocolate mild and sweet and give it a richer, creamier texture. If you have some dark baking chocolate or cocoa powder and want to make it milder, the best thing to do is to make milk chocolate, which is edible on its own and can be used to make other sweet…
White chocolate's mild, creamy taste is not usually paired with fruit. However, some tart, citrus flavors prove the exception to the rule. Delicate flavor is needed to properly balance sugar and acidic content. The citric acid level needs to be high enough to cut through the fat in white chocolate, yet sugary enough to keep from overpowering it. Peaches and strawberries are good examples of sugary, yet tart, fruits, but feel free to experiment with many tropical fruits. Use a ganache to test flavors and find the fruit pairing that sends your taste buds to chocolate heaven.
Nonfat dry milk, also known as powdered milk, requires no refrigeration, and depending on the price, can be more economical than fresh milk. Powdered milk contains all the calcium and protein of fresh milk, without the fat. Use powdered milk instead of fresh milk in fat-free cooking. To make liquid milk, add water to powdered milk, mix well and refrigerate. You can also make puddings and cream pies using powdered milk instead of fresh milk.
If you love baking or are learning to bake, there are many basic techniques you can learn to improve your skills. You may be a whiz at sifting flour, caramelizing sugar and whipping egg whites, but sometimes it's the simple techniques that are overlooked, such as how to get chocolate to the correct consistency to drizzle it over cakes, cookies and other desserts. A chocolate ganache is the right consistency for easy drizzling.
Creating chocolate moulds requires gentle, indirect heat to melt the chocolate before pouring into the moulds. Heating the chocolate in the top pot of a double boiler reduces the risk of burning the chocolate. Certain types of chocolate, such as milk chocolate, may need constant stirring during the melting stage. Beginners may want to use clear, plastic moulds. A spoon or pastry brush can help coat the mould with the warm, liquid chocolate. After the cooled chocolate becomes solid again, this sweet shell can hold more delicious ingredients for an especially attractive treat.
Few desserts are more luxurious and delicious than a coconut cream pie. Exact refrigeration times will vary depending on the recipe and type of gelatin or premade filling you include. For best results, serve your coconut cream pie chilled and cold to the touch, as you would any other cream pie.
You may not have heard of Coco nuficera, or a "nut-bearing monkey face," but you've definitely heard of a coconut. The seed, or the "nut," gets its name because the three indentations on the shell resemble a monkey's face. Full of medicinal value, coconut is also used in both sweet and savory dishes, most notably the coconut cream pie. Another twist on the coconut desert is a coconut chocolate pie with Hershey's Almond Joy.
Banana cream pies evolved from the humble banana pie. According to Feeding America: The Historic Cookbook Project, the first published banana pie recipe is from the 1877 cookbook Buckeye Cookery. The recipe started with a regular pastry crust filled with sliced bananas, sugar, vinegar, allspice and butter. In the early 20th century cream was added as a topping. The Food Timeline reports that in 1906 the first real banana cream pie recipe was introduced in the Blue Ribbon Cookbook by Annie R. Gregory. Now you can find numerous banana cream pie recipes online and in cookbooks. The nana-nilla cream pie…
Learn how to add cream and broth for lobster pot pie with expert tips on cooking seafood in this free online video recipe.
There is nothing better than something fruity and creamy on a warm summer day. Just follow the instructions below and in no time you will be enjoying this divine orange cream pie that is the perfect compliment to any summer meal. It takes a little time to prepare, but it's well worth the effort!
It's Saturday evening and you want something that is cool, chocolaty and dreamy. Even if you don't have much in the cupboard, you can easily make a quick chocolate cream pie with the ingredients you already have on hand. Read on to learn how to make quick chocolate cream pie.
Boston Cream Pie is actually a cake. This dessert starts with a sponge cake, adds a creamy custard filling and tops the whole thing off with a chocolate glaze. Boston Cream Pie was originally baked in New England in the early 1800s.
This is an update of a traditional American favorite, even more chocolate-y than you remember because the shell is painted with chocolate before the filling goes in. Serves 10.
Banana cream pie is my favorite dessert. No matter how many creme brulees and tarte Tatins my girlfriend makes me, I long for this diner classic. I've enlisted her help to let the world know how to make this splendid confection.
