Shinny Game Melted The Ice Pdf

[Raina Giorno]

Wanting to discover the science behind the shine, I Google "brownies with shiny crust." And come upon several sources in agreement with one another: shiny crust is the result of dissolved sugar and egg migrating to the brownies' surface as they bake, where the sugar melts and becomes shiny; and the egg white joins the sugar to form a very thin, delicate layer of meringue.

Some bakers say the key to making brownies with shiny crust is dissolving the sugar in melted butter before adding; others call for several minutes of beating, to make sure sugar and egg are fully combined.

I won't bore you with their exact nature; suffice it to say they're a combination of hot melted butter vs. cold butter; 5 minutes of beating vs. no beating at all; and adding the eggs at different points in the process.

Wait a minute. Could it be...? The final ingredient in the recipe is "2 cups chocolate chips." I'd been leaving the chips out, to save money. Could the chocolate chips lend just enough additional fat and sugar to the batter to produce that elusive shiny crust?

Once more into the fray. I follow the recipe exactly, mixing eggs with cocoa, baking powder, salt, vanilla, and espresso powder as I heat the butter and sugar; then adding the hot mixture to the eggs along with the flour.

Interesting! But not my experience. Before seeing your post, yesterday I made 2 different batches of brownies, with two different recipes. The first recipe used oil instead of butter and cocoa powder without any additional chocolate. Shiny crust (my first ever!). Recipe #2 used cocoa powder AND chocolate + chocolate chips and butter rather than oil. Completely dull, flat top - no shiny crust to be found (richer flavor, though, so still a win). Interesting that this is your experience. Not true for all recipes, though, apparently.

First, I put the butter on low heat. I was told that browning it gives that nutty flavpur, and yes...it does! While the butter is in the process of browning, I mix the eggs and sugar together with a hand mixer at high speed until there mixture gets super soft; no grain. Thr butter should be browned by then. I melt half of the chocolate chips in the browned butter. Once melted, pour it into the egg mixture slowly while constantly whisking it. I then add the cocoa, salt, baking powder, espresso. Then the remaining chocolate chips. And lastly, flour with 1 tbsp cornstarch.

with regards to the addition of chocolate chips, i have realised that at times when i add them, my brownie batter will suddenly separate slightly, turning rather greasy. Other times, it works fine. Could this be due to the drastic change in temp (i.e choc chips were too cold when they were added to the hot brownie batter)?

Hi cc, it's possible introducing cold chips to your warm batter might make the butter firm up a bit, but I'm not sure why that would make the batter appear more greasy. It might have to do with different types of chips and how easily they melt? Do the brownies come out nice either way, or is your final product sometimes also greasy?

I bake many KAB recipes and they always turn out perfectly. However, I'm interested to know why the brownies are made in round cake pans. The picture shows a square brownie. I usually make brownies in a 9x13 metal pan although I recently made a brownie recipe that calls for a round cast iron skillet. You then cut them when cooled into thin wedges.

Great question Nancy! When testing recipe we try to remove as many variables (except the ones we want) from the equation. In this case the choice for a round cake pan was purely utilitarian as we had the largest number of the same pan in this style.

Hot chocolate bombs are chocolate spheres filled with hot chocolate mix and lots of marshmallows! Pour steaming hot milk over the top and watch the chocolate melt away and release those marshmallows into your milk. So much fun and makes a great gift! Read on to find out how to make hot chocolate bombs with silicone or acrylic molds and the difference between semi-sweet, milk chocolate, and white chocolate.

You want to make sure you're using good quality chocolate that has cocoa butter in it and not too many other ingredients or the chocolate isn't going to melt right. You can use candy-melts but the taste is going to be more like wax and not melt very well in your hot chocolate. Chocolate chips are also not going to work very well.

If you don't have time to order some good couverture chocolate then look for some chocolate bars at your grocery store that is 65% cocoa or more. Check the ingredients to make sure it contains cocoa butter.

If you've never heard of tempering your chocolate or feel intimidated, don't worry. Tempering just means that you are controlling the heat of your chocolate while melting it to make sure it's as strong as possible. Heating and cooling to exact temperatures which we will track with our thermometer.

Tempering your chocolate is really important. Un-tempered chocolate is soft, doesn't have a shine, and has a problem holding its shape. It will melt at room temperature and just overall be a huge headache to work with. Candy melts were invented to avoid tempering but the taste really suffers. Don't worry, I'm going to show you how to temper your chocolate in the microwave the easy way and it only takes 5 minutes!

I'm going to show you how to use two molds, a silicone mold, and an acrylic mold. I thought that I had to use an acrylic mold to get that ultimate shine but to be honest, after decorating I'm not sure I could even tell the difference between the two.

So I would say if you had to choose, the silicone mold is better because it's basically foolproof. The silicone mold is also cheaper. The downside is that it takes a bit more time to hand paint each mold so if you're making a lot, you might want to go with the acrylic mold.

I've seen some people use some really big molds and I understand why people like to use them because you can fit more things in them. But keep in mind that you want the amount of chocolate, hot cocoa, and marshmallow to be proportionate to how much milk you have in your mug so that the taste is not affected.

Step 2 - Place the chocolate in the microwave and heat for 30 seconds. NO MORE. Then stir with a spatula, moving the chocolate from the outside edges, to the center to evenly heat it.

Step 4 - Repeat this process 2-5 more times until the chocolate is almost melted. Never heat more than 15 seconds and do not let your chocolate get above 90F. Once almost melted, just continue stirring until the chocolate is fully melted from the residual heat from the bowl.

Step 5 - Pour some chocolate onto some parchment paper and pop it into the fridge for 5 minutes. Take it out and observe it. Does it look shiny? Does it snap in half loudly when you break it? Then it's tempered and ready to go in your molds.

If your chocolate is dull, has white residue on top or just bends when you try to break it, it's not tempered and you may have heated it too far. Don't worry, you can seed it with more chopped chocolate. Just add in 6 ounces of finely chopped chocolate and stir until melted. You may need to heat for 5-10 seconds to get it fully melted. Test again before using.

Step 1 - Clean your mold. Use some paper towel to thoroughly polish the insides of your molds so that they are nice and shiny. Any amount of residue will cause a blemish on your chocolate. This is true for silicone molds and acrylic molds.

Step 3 - Apply a second coat of chocolate, paying special attention to the edges to build them up a bit so the molds have a strong edge. Place the chocolate mold into the fridge to set up for five minutes.

Step 2 - Warm your mold slightly with a heat gun or hair dyer to just take the chill off the acrylic. It shouldn't be hot at all. Warming the mold prevents the chocolate from getting hard too quickly.

Step 4 - Pour the excess chocolate out of the mold back into the bowl or onto the table to be scraped up later. I use the edges of my bench scraper to tap the side so that the chocolate all comes out.

Step 6 - Place the mold face down onto some parchment paper until it's almost set but still soft. About 5 minutes. This allows the excess chocolate to pool onto the parchment paper to build up the rim of the chocolate.

Step 9 - If the chocolate was tempered properly, you will see that the chocolate has pulled away from the mold and is not sticking. You might have one or two spots that are sticking but if they are small, it will be ok.

Step 1 - Set your first half into a small bowl or use the back of your silicone mold to hold it. Fill the chocolate about of the way with your favorite hot chocolate mix and marshmallows.

I tested these hot chocolate bombs out in various amounts of milk and found that 14 ounces was about perfect. I heat my milk until it's steaming (not boiling). Place the hot chocolate bomb in the bottom of the mug and pour the hot milk on top. The hot cream opens up the bomb and all the marshmallows escape! So fun!

Hot chocolate bombs make a great gift! Wrap them in a plastic bag with a fun tie and some instructions for use. Put it in a mug and give them as gifts for the Holidays! Nothing says I love you like hot chocolate!

Milk chocolate has more sugar and dairy in it than semi-sweet chocolate so it will melt at a lower temperature. Follow the same process for melting and tempering but I melt in 15-second increments, stirring in between. Never let the milk chocolate go above 86F or it will fall out of temper.

I have good luck with LINDT white chocolate bars or you can invest in some white couverture chocolate online. You can use almond bark or other types of melting chocolate but they are not good for using an acrylic mold, silicone molds only.

If you want to color your white chocolate, it's really easy. You just need to add a little melted colored cocoa butter. I like to use cocoa butter colors from chef rubber. About 1 teaspoon for 2 Tablespoons of melted white chocolate and mix.

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