LISTSERV - CELIAC Archives - LISTSERV.ICORS.ORG

CELIAC Archives

Celiac/Coeliac Wheat/Gluten-Free List

CELIAC@LISTSERV.ICORS.ORG

	LISTSERV Archives
	CELIAC Home

	Log In
	Register

	Subscribe or Unsubscribe

	Search Archives

Options:	Use Forum View Use Monospaced Font Show Text Part by Default Condense Mail Headers
Message:	[<< First] [< Prev] [Next >] [Last >>]
Topic:	[<< First] [< Prev] [Next >] [Last >>]
Author:	[<< First] [< Prev] [Next >] [Last >>]

Content-Transfer-Encoding:	quoted-printable
Sender:	Celiac/Coeliac Wheat/Gluten-Free List <[log in to unmask]>
Subject:	dealing with Chocolate recipes
From:	Ann Sokolowski <[log in to unmask]>
Date:	Thu, 22 Feb 2007 09:46:17 -0500
Content-Type:	text/plain; charset="iso-8859-1"
MIME-Version:	1.0
Reply-To:	Ann Sokolowski <[log in to unmask]>
Parts/Attachments:	text/plain (12 lines)

<<Disclaimer: Verify this information before applying it to your situation.>>

-a hint for dealing with chocolate recipes..

My dad was a bread salesman who knew many great bakers here in NYC.  A superb German baker gave him the following hint.

for ANY chocolate recipe, whether it uses cocoa or chocolate pieces, should have a tablespoon of instand expresso powder and a pinch of powdered cloves added.  You won't taste them, but they"support" the chocolate and make it richer.  Another note...German bakers never used butter in their chcolate cakes, unlike the 
French.  They felt you got a might more "chocolatey" cake by using Crisco .  

Visit the Celiac Web Page at Http://www.enabling.org/ia/celiac/index.html
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC

ATOM RSS1 RSS2

LISTSERV.ICORS.ORG