Kitchen Helper - Cooking with Chocolate
In the lead-up to Easter, chocolate finds its way into everything from brownies and chocolate tarts to glossy ganache and homemade eggs.
It’s a forgiving ingredient, but it can also scorch, seize or turn grainy if you rush. The good news: a few simple techniques will help home cooks melt chocolate smoothly, balance flavour, and keep that satisfying snap and shine.
- Choose the right chocolate. Use high-quality chocolate with at least 60%–70% cocoa solids, as it provides a deep chocolatey flavour and melts smoothly.
- ·Melt gently (microwave method). Chop evenly, microwave at 50% power in 20–30 second bursts, stirring well each time. Stop when there are a few small lumps—residual heat will finish the job.
- Or use a bain-marie—carefully. Set a heatproof bowl over barely simmering water. Keep the bowl dry and don’t let it touch the water; steam droplets can make chocolate seize.
- Avoid burning and seizing. Chocolate hates high heat and water. Use low temperatures, dry utensils, and add liquids (like cream) only once the chocolate is off direct heat. If your chocolate does seize, here’s a fantastic tip for saving it.
- Store when cool and seal well. Let chocolate bakes cool before covering to prevent condensation, and store chocolate in a cool, dry spot away from strong odours.
Chocolate is a delicious ingredient to bring into your baking, especially at Easter. Try these spectacular recipes as dessert for Easter lunch when you want to impress: Baked Chocolate Cheesecake, Triple Choc Easter Indulgence and Chocolate Easter Tart.
For more inspiration check out our Autumn and Easter Food magazine available free in all Hill Street stores now or you can read it online here. Pages 44-60 feature stunning cakes and desserts with Easter flavours including hot chocolate, brownies and choc-filled bunnies!
