provide flavor, richness, and structure-
building capacity; their dry particles contain
both starch and protein, absorb moisture, and
contribute thickness and solidity to baked
goods, soufflés, fillings and icings. Flourless
cakes can be made with chocolate or cocoa as
the starchy and fatty ingredients, eggs as the
moistening and setting agent. In a chocolate
mousse, the foam structure provided by the
whipped eggs is reinforced by both the dry
particles and the gradually crystallizing cocoa
butter.
Of course, chocolate can be presented as is,
part of a pastry construction for example, or
melted over a preparation and then hardened
to provide a coating. It’s when we melt and
cool it for coating or molding that it requires
the most care (p. 708). Otherwise, keeping in
mind a few facts about chocolate will prevent
most problems.
Working with Chocolate Dark chocolate is a