Tag Archives: chocolate

Chocolate and “The Toothpick Test”

Chocolate Apricot Cake w/Raspberries & Mint

Folks we all know about the “Toothpick Test” when baking, but did you know that you don’t want a fully set crumb (clean toothpick) when baking with chocolate?

The longer chocolate is exposed to heat, the more its flavor compounds dissipate.  For this reason, you always want a moist crumb (crumbs coming up on the toothpick) not an absence of crumbs.  Obviously, you can tell if its BATTER you’re pulling up instead of crumb – we don’t want raw and we don’t want “fully set”!!  Always err on the side of under done rather than fully done when baking with cocoa powder or chocolate!  Happy baking, Lula

For more tips, tricks, and ruminations, you can subscribe to Lula’s Newsletter here !

Chocolate, Bourbon and Wine 9/22/16 Register NOW!!!

REGISTER HERE NOW!!
Chocolate, Bourbon, and Wine on 9/22/16 (this Thursday).
Where:     New Riff Event Center
When:        6PM
Win:          A Fantastic COOLinary Adventure
Eat:           Chocolate, chocolate, and chocolate
                  Oh, and Lula’s savory goodies like Bourbon Fondue.
REGISTER NOW!     www.chocolateforgood.org
Chocolate

Do you like Abusive Chocolate?

mexican chocolate

Chocolate with a “kick” that is…in honor of Cinco de Mayo, let’s talk about Mexican Chocolate!

Unlike other chocolate which is “conched” – a process that silkens and refines the chocolate,  Mexican chocolate is stone ground and has a more gritty texture.  It will often be ground with a touch of cinnamon, and can remind the taste buds of molasses or coffee.  You can most likely find the Ibarra, Taza, or Abuelita brands in the USA.

At Lula’s for Lunch…and More! Catering, I like to use Mexican chocolate in our mole sauce because it gives more depth to the flavor.  You should give it a try!  Now…go get your margarita on!  Salud!