By Krystina Castella
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Extra info for Crazy About Chocolate: More than 200 Delicious Recipes to Enjoy and Share
At the chocolate factory I would toil happily all day in a chocolate-scented environment, and then, at the end of the workday, I would treat myself to a reward: a piece of free chocolate, whichever one I liked best. I first got this idea from my role model at the time, Lucille Ball. She was funny and everyone loved her, and when it was time for her to get a job she knew how to choose a good one—one where you work side by side with your best friend and hide chocolate under your hat! I explored life in a chocolate factory further in the book Charlie and the Chocolate Factory, where I learned that there was more to it than simply making chocolate—there were golden tickets, chocolate rivers, and gigantic machines.
You’ll need a springform pan with a removable bottom for cheesecakes, a pie pan for pies, and tart pans with removable bottoms for tarts. Use muffin tins, commonly available in mini, medium, and large sizes, to make cupcakes. Although you can bake directly in the tin—and some recipes specify doing this—most people prefer to use paper, foil, or silicone liners so that the cupcakes are easy to remove and hold. Silicone pans work well to form mousse into shapes. If you will be storing a baked good, pans with lids are good choices.
It’s actually ground cocoa beans, with almost equal amounts of cocoa butter and dry cocoa solids. COCOA CONTENT: This is the percentage of ingredients used from the cocoa bean. CHOCOLATE POWDERS Natural Unsweetened Cocoa Powder and Chocolate Liquor: Although they are two very different forms, these are actually similar ingredients, as cocoa powder is just chocolate liquor that has most of the cocoa butter pressed out. Some varieties of powder contain more than 22 percent fat, while others contain less than 10 percent.
Crazy About Chocolate: More than 200 Delicious Recipes to Enjoy and Share by Krystina Castella