Regarding Wu You's choice, Bai Xia laughed and said, "It seems that you are very confident." ”

Wu You said with a smile: "The most classic combination of macarons is naturally chocolate, in order to get the best taste, this is of course the best choice." ”

Bai Xia was naturally unable to be moved, and said, "In that case, where did your chocolate sauce come from?" Melting cocoa takes a lot longer than boiling caramel, are you sure you still have time? ”

Wu You was calm and laughed: "Don't worry about you, I naturally have my own way." ”

The first chocolate to appear was a cocoa-containing food that originated from the ancient Indians in the Mexican region. In the beginning, it didn't taste as mellow as today's chocolate, but was a bit bitter and spicy. It wasn't until 1526 that a Spanish explorer, named Cortés, brought it back to Spain and dedicated it to the king of the time, causing Europeans to regard it as a drug and set off a frenzy. Later, around the 16th century, the Spaniards began to find ways to "sweeten" chocolate, mixing cocoa powder and spices in cane juice to make a sweet drink. Later, in 1876, a Swiss named Peter came up with the ingenuity of mixing some fresh milk with the above drink, which completed the whole process of creating the modern chocolate drink. In 1878, by the Netherlands Wan? VanHouten came up with the idea of removing 2/3 of its fat to make an easy-to-drink cocoa.

It wasn't long before the idea of dehydrating and condensing liquid chocolate into pieces of chocolate candy that was easy to carry and preserve, and the block of chocolate began to become popular around the world at an astonishing rate, becoming a household name.

About the variety of chocolate. The most widely known are white chocolate and dark chocolate. And in the introductory teaching of pastry bakers. The first course to be awarded was on the technique of using chocolate. This top-notch dessert ingredient has always been talked about by pastry chefs.

Many novice dessert chefs have questions like: If you don't have dark chocolate, can you substitute cocoa powder? Can you substitute chocolate sauce without chocolate? "The difference between cocoa powder, chocolate, and chocolate sauce is probably something that every dessert instructor will explain to his students.

Chocolate is a kind of sweet made from cocoa butter and cocoa liquor, which is solid at room temperature. Among the ingredients of chocolate, dark chocolate, which has a high cocoa fat content and a low milk fat content, has a pure taste with a bitter taste of cocoa, but a sweet and mellow aftertaste. Milk chocolate with a high milk fat content has a silkier and smoother taste. It can be accepted and liked by the vast majority of people. The chocolate without cocoa powder is whitish in color, which is the "white chocolate" in the eyes of the world, and his taste is heavier and sweeter, so you can add some food coloring to adjust the color to make colored chocolate as needed.

In addition to cocoa butter as an ingredient, there are also chocolates made with "cocoa butter substitute", which is called hoolatepound in English, which translates to compound chocolate. This so-called chocolate blend does not contain cocoa butter, but is made from palm oil or other vegetable oils with hardeners. It can't be considered pure chocolate, this kind of compound chocolate is like chocolate except for the color. But there is no chocolate aroma at all. It's not that you can't eat it, it's just that it can't be compared to real chocolate in terms of taste and nutritional value. Authentic chocolate comes at a great price. Most of the chocolates sold in the market are compound chocolates.

Cocoa powder, on the other hand, is a powder made from cocoa beans. Cocoa powder is one of the raw materials for making chocolate, so it is certainly not the same substance as chocolate - chocolate is made of cocoa butter, cocoa powder, milk and other milk fats, if you simply use cocoa powder instead of chocolate, you can't get the delicate and mellow taste of chocolate. Therefore, in terms of edible value, cocoa powder cannot be used as a substitute for pure chocolate. …

As for chocolate sauce, this is a matter of translation on food packaging in the pure sense. The scientific name of chocolate sauce is cocoa syrup, and if this is the way it is described, it will be much less misunderstood. There are many brands of chocolate sauce on the market, but rummaging through the ingredients, there is definitely no cocoa butter in it. Because cocoa syrup is a viscous sauce made of cocoa powder, sugar, and water as the main ingredients, like a melted black chocolate, but it is clear that it is not the same substance as chocolate, and it cannot replace chocolate.

However, the emergence of chocolate sauce has undoubtedly promoted the development of the dessert business, which is a liquid shape but rich in viscosity and plasticity, and is a favorite thing for every pastry chef.

An ordinary two-slice toast bun that, if spread with a thin layer of chocolate sauce, is enough to turn into an unforgettable delicacy. It is also a wonderful choice to use as a sauce and to pair with other fillings.

And there's an even more popular way to use chocolate sauce is to create a delicious chocolate icing. Chocolate icing is definitely an unforgettable delicacy, as we all know, the chocolate icing is very good, its texture is smooth and crispy, with both the silky smooth feeling of chocolate and the crispy feeling of nuts, and the raw material of the icing is chocolate sauce without cocoa butter.

Twenty grams of cocoa powder, forty grams of powdered sugar, two egg yolks, sixty grams of butter, and 100 milliliters of whipping cream are enough for the icing needed to make two macarons, but this alone is not enough.

The elegant bottle body outlines a suffocating seductive line, and the bright color beats with an intoxicating atmosphere, just at a glance, Bai Xia will never forget what those letters mean.

Looking at what Wu You took out, Bai Xia also laughed and said, "I see, it's really a wonderful choice." Macarons with chocolate, and chocolate with venom, which still makes people not live? ”

BaardiRum, Bacardi Rum, born in 1862, is one of the world's three major foreign liquor brands, and has long been the world's top seller of rum.

When making desserts, there is one seasoning that, even if the pastry chefs don't pay attention to it, has the potential to appear in a variety of dessert recipes, and it is completely impossible to ignore, and that is rum.

Too many desserts are filled with rum. For example, cream cakes, ice cream, and especially chocolate desserts are inseparable from rum. However, desserts, a food with sweetness as the main color, are not difficult to make novice desserts question when they bake step by step: what is the role of rum here?

Before answering this question, let's first look at the taste of rum, which is generally represented by Bacardi premium rum, a distilled liquid that is mild and mellow in the mouth, with wisps of sweet apricot and lavender, followed by sweet tropical fruit notes on the lips and teeth, and a pure, clean finish.

At this point, the answer to the previous question is just around the corner. The biggest role of rum is to flavor it.

Premium rum can give desserts a more layered aroma, especially in full-flavored desserts such as chocolate cake. Without rum, these delicious desserts would taste a little less meaningful.

Chocolate is the most classic combination of macarons, and rum and chocolate are the most tempting combination.

Of course, it's not just rum that is used for flavoring. Brandy, liqueurs of various flavors, and are also often used to add flavor to desserts, and they have different applications for different occasions. But there will still be a slight difference in the role. …

Bai Xia couldn't help but praise: "Mojito lime, mint and brown sugar mashed together, add 30 ml of rum to the Shaker, shake thoroughly, add a glass of soda until full, diluted and first made cocktail, you can drink it directly, or add it to dessert to taste." This combination couldn't be more wonderful. ”

Wu You was a little proud, and said, "It seems that you know a lot." ”

Bai Xia said leisurely: "When I was studying in France, I was fortunate to meet some excellent bartenders, and I also knew a little about the seasoning of fruity wine in baking. It's just that what makes me curious is ......"

Bai Xia's eyes narrowed slightly, focusing on the rum bottle, and sure enough, he was not mistaken.

Bai Xia continued: "...... When did you turn on this bottle of rum? ”

Wu You snorted coldly, and then said with a smile: "In addition to being used for flavoring, rum also has a more prominent role, didn't your bartender friends tell you?" ”

Bai Xia frowned slightly, trying to think about something, thinking back to the conversation his friend had exchanged.

"Rum stimulates my ** and soul. The simplest and popular way to drink it, rum and cola, if you can put a slice of lemon, the taste is better. Of course, you can also go to the supermarket ice cream and pour it over and eat it together. Pour cola, add havanna, and put two limes, all carbonated drinks will do, similar to cola, sprite, fanta, fruity soda, and then you can mix it with fresh orange juice, grapefruit juice, peach juice. ”

"Wait, wouldn't that be too sweet? It's easy to get tired. ”

Bai Xia suddenly realized, and finally searched for the answer he wanted in the memory fragments.

Seeing that Bai Xia seemed to have gained, Wu You also understood that the opponent already knew another important role of rum, so he said: "That's right, in addition to seasoning, rum can also be used to eliminate sweetness. ”(。 )