As a home baker, the quality of chocolate you choose can elevate your creations from simple treats to gourmet delights. Whether you’re crafting rich brownies, delicate truffles, or decadent cakes, selecting the right chocolate is crucial. In this guide, we’ll explore some of the top chocolate brands favored by professionals and enthusiasts alike, focusing on…
Science of Baking
Ganache vs Frosting vs Glaze: What’s the Difference and When to Use Each
When it comes to finishing a dessert, the right topping can elevate it from good to unforgettable. But with so many choices—ganache, frosting, glaze—it’s easy to get confused about which one to use and when. Each brings its own texture, flavor and visual appeal. Ganache: Rich, Glossy, and Decadent Ganache is a silky mixture of…
CHOCOLATE BLOOM : WHAT IT IS AND HOW TO AVOID IT
Chocolate, with its glossy surface and smooth texture is a beloved treat worldwide. But if you’ve ever opened a chocolate bar only to find white or gray streaks on the surface, you’ve encountered a phenomenon known as chocolate bloom. While it may look unappetizing, chocolate bloom is a common and largely harmless issue. Still, it…
NATURAL VS DUTCH PROCESSED COCOA POWDER: WHATS THE DIFFERENCE
If you’ve ever stood in the baking aisle wondering which cocoa powder to choose, you’re not alone. Natural cocoa powder and Dutch-processed cocoa powder may look similar, but they have distinct differences that can impact the taste, texture and chemistry of your baked goods. Understanding how each type works—and when to use them—can take your…
HOW TO FLAVOUR GANACHE
If you’ve ever dipped a spoon into a silky, glossy pool of chocolate ganache, you already know the magic it brings to desserts. Rich, smooth and endlessly versatile, ganache can be a glaze, filling, frosting or even the center of a decadent truffle. But what takes ganache from simply delicious to unforgettable? Flavours. Flavoring chocolate…
DIFFERENT LEAVENING AGENTS & THEIR ROLES IN BAKING
Whether you’re baking fluffy pancakes, crusty sourdough bread, a tender chocolate cake or crispy yet gooey cookies, one ingredient plays a silent but powerful role: leavening agents. These unsung heroes are responsible for the rise, lightness and texture in baked creations. But what exactly do they do and how do they work? Leavening agents are…
DIFFERENT EGG REPLACERS IN BAKED RECIPES
Eggs are indispensable in baking due to their multifaceted roles that enhance texture, structure, flavor and appearance. Eggs serve multiple roles in baking—binding, leavening, moisture and richness. They can act as a leavening agent by incorporating air and expanding when heated. Additionally, eggs bind ingredients together, making batters and doughs more stable. They also add moisture…
EGGLESS ATTA CHOCOLATE CAKE IN BLENDER
This atta chocolate cake is all about ease, comfort and indulgent flavor—made effortlessly in a blender and finished with a luscious nutty glaze. The batter comes together in just minutes, using everyday ingredients like whole wheat flour, ghee, cocoa powder and a dash of vinegar for that perfect rise. There’s no creaming, whisking, or sifting—just…
