For all chocolate fans! This channel exists as an extension of Dallas Chocolate Classes whose purpose is to Educate, Enlighten, and Excite people about the world of chocolate. Presented by chocolatier and cookbook translator Zach Townsend, located in Dallas, Texas, who teaches online and in-person classes to help people understand, and enjoy, working with chocolate. Chef Zach posts several videos throughout the year with the goal to publish helpful content and thoroughly tested recipes. Topics are based on recipes that get you in the kitchen to make something delicious with chocolate, or technical aspects of working with chocolate. Be sure to post a comment or question and chef Zach will be happy to answer them. New topic suggestions are always welcome. Visit DallasChocolateClasses.com to register for a class with Chef Zach.
Hello! thanks for your question and sorry for the delay. Technically you can, yes, but the texture could be compromised depending on badly curdle it is (curdle means that the fat isn't integrated correctly and therefore separates from the mixture). If you've tried everything to fix it and just can't seem to, you can: 1. use an immersion blender to see if you can improve it (don't work air into it), or 2. Allow it to set, shape it into truffles, and see what the texture is like. Sometimes just slight separation doesn't make a huge difference in the mouthfeel, but ideally you want your ganache's as smooth as possible for the best texture. Let me know how it goes!
@@dallaschocolateclasses2024 would surely give it a try. Actually nowadays more and more customers are demanding for a healthier version of truffles with no condensed milk or cream. They just want it with water and dark chocolate like the dark chocolate water ganache which is going viral recently
Yes, water ganaches were pioneered by Damian Allsop from the UK many years ago. It's definitely possible. Spring water (plain or flavored) is a good option, but of course the ratio of water to chocolate is different -- just like if you converted from cream to any other liquid.
Hello! Thanks for your question. I do like those mousses, yes, but don't often make them. I feel I can get the chocolaty and creamy texture I want out of something that's simpler. Best recipe? That's so hard to say! I translated and adapted a recipe by Philippe Conticini that's my go-to, so probably that one!
Thank you ! Never made it, and I bought expensive chocolate. Suddenly there was fat on top and I hat no idea what to do. Putting more liquid into it did the job.
I find these kinds of videos really interesting, but struck by the variety that you have. I live in South Africa. I just grew up with cocoa. And I assume that it was Dutch processed. Only recently raw cocoa and black cocoa became easily accessible. But variations of low-, medium- and high fat just ain't going to happen. Can't say I feel done in by the lack of options. My pantry appreciates the extra shelf space.
Thank you for your insightful comments! I'm glad you found the video interesting. What is the brand of the raw cocoa powder? I'm curious how the term "raw" is used in this case.
Hello! Thanks for your question! Be sure to check the video description where you'll see the full recipe. The recipe uses Gianduja chocolate, which contains hazelnut paste.
I followed Julia Childs recipe to a T and would always get the beautiful billowy and flowing mousse when setting that I see in your videos. Having watched so many people make it before and have a much thicker, stiffer mousse before setting I thought I was doing it wrong. This video puts my mind more at ease.
If a chocolate mousse hasn’t set to a spooning texture, or especially remains runny, after it’s been refrigerated then I would say the mousse isn’t formulated properly. Whipping it when it’s chilled may help bring some body to it but probably won’t result in a properly textured mousse. What was your recipe? Please provide the exact chocolate you used.
Hello and thanks for your comment. That’s powdered sugar. You can grind down sugar at home in a food processor but it won’t be possible to grind it as finely.
Hi thank you for tips on chocolate- oh how I relate to throwing burned grainy chocolate away! Please tell me the best ratio of bittersweet chocolate to cream in order to cover a sachertorte cake. Thank you!!
Hello! Thanks for your comment. As a reminder, when melting chocolate in the microwave, use a dedicated and good-quality plastic bowl not glass bowl (glass heats up too quickly and retains heat). Focus on the temperature of the bowl when you heat the chocolate for a few seconds before removing it to stir it. Is the bowl nice and warm? If so, use the heat retained in the bowl to help melt the chocolate as much as possible outside of the microwave. When the bowl cools down, place the bowl back in the microwave to heat it a little more, continuing in this way in and out of the microwave until the chocolate is fully melted. Your goal is to melt as much of the chocolate in the bowl when it's not in the microwave (rather than trying to melt it more while in the microwave). This will help you control the temperature better, avoiding overheating the chocolate. As for your sachertorte glaze: This will depend a lot on the chocolate you choose. "Bittersweet" is too broad of a term, as "bittersweet" chocolate can be a wide range of percentage cacaos, which will perform differently due to differences in textures and total cacao content, sugar, etc. Start by taking your chosen chocolate and make a 1:1 ratio of chocolate to cream. You might also add a small amount of glucose to help the glaze retain some elasticity. If the glaze doesn't set the way you want (first use store-bought small cakes to test it), then adjust the chocolate:cream ratio until it's the texture you want. Be sure that it sets soft enough to easily slice. I hope this helps!
I've used two different types of cocoa , they have the exact same color sadly in my country it's hard to determine which is which . The cake i made with the first tasted really chocolaty as if i added chocolate in it . The second tasted basic like baking powder i really didnt like the taste tho it was brown so i was confused , they both smell a little different but i guess even brown cocoa have different varieties depending on the manufacturer 🤷
Hello! Thanks for your comment. Cocoa powders have different levels of acidity, based on whether Dutch-processed or not. If/when you add something like baking soda, which needs acidity to activate, it can also neutralize flavor. There are many different cocoa powders, and the number of options keeps increasing as chocolate manufacturers develop new ones. It sometimes takes trial and error to figure out which one works best for your recipe and desired result!
Thank you for your videos. I started baking and making homemade candies (mostly chocolate based) when my children were young. It was cheaper since I was a single mom. After years of trial and error (no videos available way back then), I started selling them part time. I didn't make enough to be able to quit my job, but the people who purchased from me smiling and moaning sweetly from the joy made me want to do more. I now watch videos like yours to learn more and boy was I so not educated. I only had the local library for my material or PBS shows. I wanted you to know your a God send for a person like me who is thirsty for knowledge but can't afford to pay for it. I'm glad to have your voice in my ear. Again, thank you. God Bless you in your life and the lives you touch.
Thank you! That’s a very touching story and so glad you find the videos helpful! Just keep baking and candy making and don’t be afraid of mistakes - they teach you a great deal too and make you an expert.
There are two possibilities: use egg whites instead of cream to lighten the mixture. Ensure you have stable beaten egg whites. Also, do not pipe the mousse once the egg whites are folded in but instead gently pour it into a serving dish. Piping can constrict the mousse and deflate the air bubbles, making the mousse more dense.
You can always fix a ganache! if it's grainy (fatty), just keep adding more liquid a little at a time until it comes together (using a whisk you immersion blender). Worst case, you can add a good deal more liquid and get it into a sauce-like consistency and use it just for that. Ganaches are emulsions, but also they take on certain consistencies for what you need them for.
Hello -- sorry for the late reply. Cocoa powders have different fat content. As a rule of thumb, Dutch-process is higher in fat, so your baked goods can be more moist with Dutch-process. Be sure to check the recipe, however, and if it recommends a particular cocoa powder (natural vs. Dutched), be sure to use that one as there is a reason the author of the recipe is calling for a specific one. For cakes that do not use chemical leaveners, you can use either one, such as a chocolate génoise. With the natural, you'll probably find the génoise is lighter and taller, and perhaps a little dryer. For the Dutch-process version, the cake may be shorter but more moist. Chocolate makers continue to innovate, and that includes with cocoa powders, so there are many more choices now than ever before and each one can have a different result, though not necessarily bad! When using cocoa powder, be sure to choose one thoughtfully and then test your recipe with more than one to see what result you like best. Good luck!
Thanks for your question. Each chocolate will perform differently, so you’ll get different results when it comes to thickness depending on which chocolate you choose, and of course sweetness level will change.
Unfortunately I do not know, but cocoa powders will have different levels of fat so the weight would vary, if you are taking about weight. The volume would vary also based on how finely the powder is ground.
Hello and thanks for your question. In the video Land O Lakes heavy whipping cream was used, which is 5 g of fat per tablespoon. Please let me know if you have any problems and I’ll try to assist thank you!
Hello. Make sure you heat the chocolate a little at a time and never let it get too hot. Keep stirring outside the microwave and only go back to the microwave to introduce a little more heat. A plastic bowl rather than glass won’t heat up as quickly so it’s best.
I don't care how it looks like in terms of color. I also don't care how it tastes like weather it's go to bed. The only thing I care about is, which one is healthier?
Cocoa powders have different levels of fat so if fat content is important to you for health you’ll have to consider that on the nutritional label. Also, alkalization (Dutching) is considered not healthy by some, or at least less healthy.
This has been a true game-changer for me! Thank you so much for these precious tips! I’ve learned that details surely matter! Standing ovation to your admirable work!
Amazing! I'm so glad to know these tips! Very helpful! By the way, I love the amount of information you include in these brief-but-effective videos by breaking them down to bite-sized pieces of knowledge, which is easily stored in my 96%-full brain. 😁 Kudos!
It Looks So Simple a)30secs b)20 secs : stirring in between…If I Understand correctly, Done ? This was a Fantastic and Encouraging video. I Subscribed ! Sincerely 😊
Thank you, Belinda! Yes -- rely on the heat in the bowl to help finish melting your chocolate outside of the microwave, to ensure you don't burn the chocolate. I hope you have great successes but post here if more questions come up!
Wooowww!!! What a video. Awesome explanation with examples. Loved it. But can you tell me which one is better in taste dutch or natural, for making cake or hot chocolate?
Hello Ginny! Glad you found it helpful. I’m responding from Paris. “Better” is up to you. I find the dark richness of Dutch-processed more to my liking for flavor but for cakes your cake will also potentially perform differently depending on the one you choose. Hopefully the written recipe will tell you, and you’ll assume the author of the recipe revealed what he tested with so you’ll have the best results!
This was very helpful! I didn’t know much I just knew Dutch Cocoa always make a delicious taste rich chocolate. But now I see to use a higher fat but not Dutch the acids helps it ride! I just got Anthony’s culinary grade I use it in my protein shake but I should save it for baking and stick to cacao powder for my shakes! Very helpful! Trader Joe’s has a great cacao powder I love and cocoa powder
Hello Nancy! So glad it was helpful to you. Yes, just be sure to not take a cocoa powder for granted -- everything will count in your baking: taste, color, acidity level you like. Also, its acidity level could make a difference if your baked good contains a chemical levener (which requires an acid to activate it). If you have results with your baking you'd like to share, please do here! Chef Zach
