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Everything on Bittersweet Indy, organised by topic.
Chocolate Techniques
- Chocolate Ganache Ratios: 1:1, 2:1, and 1:2 Explained — A chocolate ganache ratio is the weight of chocolate relative to the weight of cream, always measured on a scale, not in cups.
- How to Temper Chocolate: 3 Reliable Methods, Exact Temps — To temper chocolate, melt it fully to erase all cocoa butter crystals, cool it so stable beta crystals form, then rewarm it to a precise working temperature.
Classic Desserts
- Chocolate Lava Cake Recipe: Molten Centers Every Time — A classic chocolate lava cake — also sold as molten chocolate cake — uses 170 g bittersweet chocolate melted with 113 g butter, folded into 2 whole eggs,.
Ingredients & Pantry
- Dutch Process vs Natural Cocoa: When Each One Matters — Natural cocoa is simply roasted, pressed cacao — acidic, with a bright, sharp chocolate flavor and lighter reddish color.