Baking Heaven April 2020

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ESSENTIAL INGREDIENTSESSENTIAL INGREDIENTS

U

sually bakers and chocolatiers temper chocolate to make it smooth,

glossy and evenly coloured. Tempering prevents the dull greyish colour

and waxy texture that happens when the cocoa fat separates out.

Fortunately, Food Thoughts Cacao Chocolate Melts do not need

tempering so they are super quick and easy to use. When melted, there is no fat

separation and the melted chocolate is beautifully glossy with a deep, even colour.

When used in solid format, the discs have a satisfying snap and a beautifully intense

f lavour. We’re really pleased to have won two Great Taste Awards for the range.

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DO I NEED

TO TEMPER

cooking chocolate?

When baking, cocoa and cacao

powder are totally interchangeable in

most recipes, simply swap one for the

other. The difference is in the taste.

Cacao powder has a much more

intense, slightly bitter taste to the

more conventional cocoa powder.

Have a play and see which one you

prefer in your favourite recipes.

★TOP TIP! ★

flavour. We’re really pleased to have won two Great Taste Awards for the range.

Discover more about the world of cacao on the Food

Thoughts website. There’s lots of great hints and tips

for baking with chocolate, inspiring recipes and

helpful ‘how-to’ videos. Visit http://www.foodthoughts.co.uk