Chocolate Facts
The real reason why you can never make chocolate at home.
Sugar in sweetened chocolate is not dissolved, as there is never enough moisture to dissolve sugar crystals in chocolate. Even the lowest moisture glucose contains way too much water to be mixed with chocolate without causing it to seize. The only way to incorporate the sugar is by continuous passing through the milling rollers, followed by a few days under the conching rollers. In the end the crystals are still crystals even when the chocolate is melted but the crystals are too small to detect between the teeth. But wet the chocolate and the crystals dissolve and deposit on the surface leaving sugar bloom once the moisture evaporates.

Chocolate Meringue Cookies (Meringues au chocolat)
from the French Culinary Institute's Salute to Healthy Cooking
Photograph by Maria Robledo

These wonderfully light but satisfying cookies are almost fat-free. You could serve a couple of them nestled into a small portion of nonfat vanilla yogurt or ice cream for a very special dessert.
3 large egg whites
1/8 teaspoon cream of tartar
3/4 cup granulated sugar
3 tablespoons unsweetened cocoa powder
1/4 cup confectioners' sugar (optional)

Preheat the oven to 375F.
Cover 2 baking sheets with parchment paper.
Place the egg whites and cream of tartar in a medium bowl. Beat with an electric mixer on medium speed until soft peaks form. Gradually beat in the granulated sugar and beat on high speed until the whites are stiff and shiny.
Sift the cocoa over the egg whites and gently fold in until just blended.

Copyright Maria Robledo
Drop tablespoonfuls of batter, 1" apart, on the prepared baking sheet. Bake for 30 to 35 minutes, or until the cookies are dry. Carefully peel the cookies from the paper and cool on a wire rack. When cool, sprinkle the cookies with the confectioners' sugar (if using). Store, covered, at room temperature.

Yield: 24 cookies
Per 3 cookies: 95 calories, 0.8g total fat, 0g saturated fat, 0 mg cholesterol
Copyright: French Culinary Institute - buy the book

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