http://onmilwaukee.com/dining/articles/5tipsfromanetterighidefendi.html
5 tips from master chocolatier Anette Righi DeFendi
Published Feb. 11, 2016 at 11:01 a.m.
Valentine's Day is right around the corner. And whether you're spending it
with friends, family or even that special someone, the day is a great
excuse to indulge in something rich and chocolatey.
And, while you can always pick up a box of chocolate confections from an
area chocolate shop (or order one online), sometimes making an indulgent
recipe from scratch is the best way to share your love.
But, how do you ensure that your chocolate masterpiece is, well, actually
a masterpiece?
We consulted with Anette Righi DeFendi, head chocolatier at Kohler
Original Recipe Chocolates and one of Dessert Professional's picks for the
Top 10 Chocolatiers in North America for 2015.
And here's five of her top tips for working (and baking) with chocolate:
1. Stop the pooling
To create a cleaner finish when dipping food into melted chocolate be sure
to use a dipping fork. This specially designed simplistic tool allows for
the removal of excess chocolate which prevents the forming of a pool of
chocolate under the item known as a foot. This method makes the most of
your chocolate creating less waste.
2. GO METRIC
To insure consistency and accuracy, use the metric system that measures
weight (milliliters, grams, etc.) instead of the American Standard system
that measures volume (cups, teaspoons, tablespoons, etc.). Conversion
charts are readily available online, better yet print one out and post it
inside a cupboard door for easy reference. Recipes will always turn out
exactly the same. There are simply too many variables with cups/teaspoons.
3. Don't be afraid of failure
Intrigued by a new recipe? Try it. Even if you fail, you are sure to learn
something to do or not to do next time! It is often equally as important
to know what not to do as it is to know what to do!
4. Stop struggling with sticky ingredients
This is my favorite tip. When measuring sticky ingredients such as honey
or corn syrup, it is best to spray the measuring tool with cooking spray
prior to adding the ingredient. This allows the ingredient to slide out
easily resulting in proper proportions and minimizing waste!
5. Don't be afraid to experiment
Take a favorite recipe and modify it. Make slight modifications to the
type of chocolate, add a flavor or incorporate inclusions such as nuts or
chocolate chips.
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