https://bittersweetindy.com/ Chocolate and dessert making, explained down to the degree en https://bittersweetindy.com/chocolate-ganache-ratio-guide/https://bittersweetindy.com/chocolate-ganache-ratio-guide/A chocolate ganache ratio is the weight of chocolate relative to the weight of cream, always measured on a scale, not in cups. https://bittersweetindy.com/chocolate-lava-cake-recipe/https://bittersweetindy.com/chocolate-lava-cake-recipe/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,. https://bittersweetindy.com/dutch-process-vs-natural-cocoa/https://bittersweetindy.com/dutch-process-vs-natural-cocoa/Natural cocoa is simply roasted, pressed cacao — acidic, with a bright, sharp chocolate flavor and lighter reddish color. https://bittersweetindy.com/how-to-temper-chocolate/https://bittersweetindy.com/how-to-temper-chocolate/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.