Tag: baking supplies

Powder Food Coloring: A Guide to Vibrant Culinary Art

Ricardo Davis

– Chefmaster Food Coloring Drops
– 8 vibrant colors
– Decorating cakes
– Coloring cookies
– Making bath bombs
– Dying eggs
– Adding edible food colors for Easter and holidays
– Price: $25.81
– New innovation in powdered food coloring
– Specifically designed for coloring high fat mediums such as American Buttercream and Italian and Swiss Meringue Buttercream
– Highly concentrated powdered food colors
– Superior color ability with consistency from batch to batch
– 80 colors available
– Made in the United States
– Ingredients include water, sugar, FDA certified colors such as Blue 1, Blue 2, Yellow 5, Yellow 6, Red 3, Red 40, titanium dioxide, mica pigment, vegetable gum, modified corn starch, citric acid, sodium benzoate, potassium sorbate, propylene glycol, lecithin, Blue 1 Lake, Blue 2 Lake, Red 40 Lake, Yellow 5 Lake, Yellow 6 Lake, gum arabic, ammonius alum, sodium alginate, food starch, salt, calcium lactate, artificial vanilla flavor, corn syrup, modified food starch, carrageenan, sodium citrate, natural and artificial flavor
– Does not contain peanuts or tree nuts
– Not manufactured in a facility that processes nut products
– Kosher certified
– Contains 1% sodium benzoate and potassium sorbate as preservatives
– Color may appear different on various electronic devices

Continue Reading

Melting Chocolate Wafers: The Art of Tempering Bliss

Ricardo Davis

– The microwave is suitable for melting small amounts of melting chocolate wafers (1 cup or less).
– It is important to read the instructions on the packaging for microwaving chocolate or candy wafers and adjust the power setting to avoid overcooking.
– A microwave-safe bowl, preferably made of glass, should be used for better heat distribution.
– The double boiler method is recommended for melting larger amounts of melting chocolate wafers (1 cup or more).
– A double boiler uses hot steam instead of a flame to melt chocolate.
– To create a double boiler, a small saucepan with about 1 inch of water should be placed on the stove. The chocolate should be placed in a heat-safe bowl that is larger than the mouth of the saucepan, without touching the water.
– The heat should be set to medium-low, and as the water boils, the steam will rise and melt the chocolate.
– This method is virtually impossible to burn or overcook the chocolate, but steam should not come in contact with the chocolate as it can cause it to seize.
– If a lot of steam is coming out around the bowl, either lower the temperature or remove some of the water.
– The article discusses the use of melting chocolate wafers or discs instead of chocolate chips in baking cookies. The Bon Appétit test kitchen endorses Guittard’s bittersweet wafers because they melt during baking, resulting in thin sheets of chocolate threaded through the cookie dough. Guittard’s bittersweet wafers come in 66 and 74 percent cocoa options. They can be used in various recipes, such as chocolate chip cookies, chocolate malt biscuit cookies, slice-and-bake praline cookies, chocolate soufflés, and ganache. It is suggested to buy them in bulk online since they can be hard to find in grocery stores and to store them in a cool place away from the stove and oven. Additionally, the article mentions that the special edition BA box with a subscription to Bon Appétit magazine includes these chocolate wafers.

Continue Reading