Baking - Indulgence: All About Chocolate!

This is Lura Stoffer, I am 17 years old. I decided to write about baking because it is something that has been prevalent throughout my life. It more recently became a lot more important to me, but I would very often bake cookies or pancakes when I was younger. During quarentine and junior year of high school, I would bake incredibly often, espcially during junior year where at a point I would bake almost every day. I found that it gave me incredible joy when people would ask me for brownies or baked goods. I chose chocolate baking specifically because I absolutely adore working with melted chocolate in recipes such as these.

Chocolate Tips and Tricks

1. Choose Quality Chocolate: The foundation of any chocolate dessert lies in the quality of the chocolate itself. Opt for high-quality chocolate with a cocoa content of at least 70%. This ensures a rich, intense flavor and smooth texture in your baked goods.

2. Mind the Temperature: Chocolate is sensitive to temperature fluctuations, so it’s essential to handle it with care. When melting chocolate, use a gentle heat method such as a double boiler or microwave in short bursts, stirring frequently. Avoid overheating, as this can cause the chocolate to seize or become grainy.

3. Balance Sweetness: Achieve the perfect balance of sweetness by adjusting the amount of sugar in your recipes. Keep in mind that darker chocolates are naturally less sweet than milk or white chocolate, so you may need to adjust accordingly. Taste your batter or dough as you go and add sugar gradually until it reaches your desired level of sweetness.

4. Get Creative with Flavors: Chocolate is incredibly versatile and pairs well with a wide range of flavors. Experiment with complementary ingredients such as spices (think cinnamon, chili powder, or cardamom), extracts (vanilla, mint,

5. Embrace Variety: Experiment with different types of chocolate to add depth and complexity to your desserts. From dark and milk chocolate to white and even ruby chocolate, each variety offers its own unique flavor profile and texture. Mix and match chocolates in your recipes for a tantalizing taste experience.

6. Incorporate Texture: Elevate your chocolate desserts by incorporating various textures, such as chopped nuts, crushed cookies, or crispy cereal. These additions not only add crunch but also provide contrast to the smoothness of the chocolate, creating a more dynamic eating experience

Chocolate Macarons

Prep: 20 minutes

Stand: 30 minutes

Bake: 12-15 minutes

Assembly : 15 minutes

Total Time: 1 hour 20 minutes

For the Macaron Shells:

- Almond Flour: 1 cup (120g)

- Powdered Sugar: 1 cup (120g)

- Cocoa Powder: 2 tablespoons (15g)

- Granulated Sugar: ½ cup (100g)

- Egg Whites: 3 large eggs (about 90g), at room temperature

- Vanilla Extract (Optional): 1 teaspoon

For the Chocolate Ganache Filling:

- Dark Chocolate: 4 oz (115g), chopped

- Heavy Cream: ½ cup (120ml)

*Tip:

Sift the almond flour, powdered sugar, and cocoa powder twice to ensure a smooth and lumpfree batter. This step also helps incorporate air into the mixture. Additionally, use a food processor to achieve a finer texture.

1. Prepare Your Ingredients and Equipment:

Gather all ingredients and equipment needed for the recipe. Line baking sheets with parchment paper or silicone mats. Preheat the oven to 300°F (150°C).

2. Make the Chocolate Macaron Batter: Prepare Dry Ingredients: Sift together almond flour, powdered sugar, and cocoa powder into a bowl. Remove any lumps*.

Whip the Egg Whites:

In a clean, dry bowl, whip egg whites until foamy. Gradually add granulated sugar while continuing to beat until stiff peaks form. Optionally, add vanilla extract for flavor.

Fold Dry Ingredients:

Gently fold the sifted dry ingredients into the whipped egg whites until just combined. Avoid overmixing.

3. Transfer the chocolate macaron batter into a piping bag fitted with a round tip.

Pipe small circles onto the prepared baking sheets, leaving space between each one. Tap the baking sheets gently on the counter to release air bubbles. Allow the piped macarons to rest at room temperature for about 30 minutes until a skin forms on the surface.

4. Place the baking sheets in the preheated oven and bake for 12-15 minutes, rotating halfway through. The macarons are ready when they have risen and developed “feet” at the bottom. Remove from the oven and cool completely on the baking sheets.

5. Place chopped dark chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for a minute. Stir the mixture until smooth and shiny, then let it cool to a spreadable consistency.

6. Pair up chocolate macaron shells of similar size and shape. Pipe or spoon a dollop of chocolate ganache filling onto the flat side of one shell. Gently press another shell on top to create a sandwich. Repeat with the remaining macaron shells and filling.

Refrigerate the assembled macarons for at least 24 hours to allow the flavors to meld and the texture to develop. Bring them to room temperature before serving for the best taste and texture.

Chocolate Truffles

Prep: 15 minutes

Bake: 5 minutes

Stand: 2 hours

Assembly : 30 minutes

Total Time: 2 hour 50 minutes

Ingredients:

- 8 ounces (about 225 grams) of high-quality dark chocolate (at least 70% cocoa), finely chopped - 1/2 cup (120ml) heavy cream*

- 1 teaspoon pure vanilla extract (optional) - Cocoa powder, chopped nuts, shredded coconut, or tempered chocolate for coating

*Tip:

Achieving the right balance of chocolate to cream is crucial for the texture of your ganache. A typical ratio is 2:1 (chocolate to cream) by weight for a firm ganache suitable for rolling into truffles.

1. Place the finely chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.

2. Remove the cream from the heat and pour it over the chopped chocolate.

3. Let the mixture sit for about a minute to soften the chocolate, then gently stir until smooth and well combined.

4. If desired, add vanilla extract or other flavorings to the ganache mixture and stir until fully incorporated.

5. Allow the ganache to cool to room temperature, then cover the bowl with plastic wrap and refrigerate until firm, about 2 hours or overnight.

6. Once the ganache has chilled and firmed up, remove it from the refrigerator. Using a small spoon or melon baller, scoop out portions of the ganache and roll them between your palms to form smooth spheres.

7. Roll each truffle in cocoa powder, chopped nuts, shredded coconut, or coat them in tempered chocolate, tapping off any excess coating.

8. Place the coated truffles on a baking sheet lined with parchment paper and refrigerate for about 15-30 minutes to set.

Kristina’s Baking

I interviewed Kristina Danao about her baking experience. She only really bakes when she is stressed as she finds it resets her and gives her a good sweet treat to eat while she is stressed. She particularly likes to bake cupcakes, brownies, banana bread, and brown butter chocolate chip cookies. Her favorite go-to brownie recipe was the Best Homemade Brownies by Love & Lemons. This recipe calls for powdered sugar, eggs, cocoa powder, vanilla extract and vegetable oil. This recipe is her favorite because it creates exceptionally chewy brownies.

She said she would bake a lot during COVID, from 2019 to 2020, but she stopped baking and only recently starting picking it up. She cannot cook and prefers baking, and remains baking sweet treats. She used to bake a lot of macarons.

The reason she likes baking cookies so much is because when she was younger she would bake cookies with her two older sisters and they would provide her with a job to do, but since they have all grown so much, she is unable to bakie with them anumore, so she bakes them on her own. She prefers her brownies crispy on the edges and chewy on the inside, but not at all goey. She likes her chocolate chip cookies goey and not crispy. By using brown butter, this creates a soft and goey chocolate chip cookie.

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