bake - November/December 2020 - 24

Storage tips
Ghirardelli Chocolate shares a few ins and outs for the
storage and care of this special product, ensuring you
enjoy your chocolate at the peak of its ﬂavor and quality.
x If stored under proper conditions, products will
retain their freshness for many months. The most
favorable storage temperature for Ghirardelli
chocolate products is between 60° and 68°
Fahrenheit, and should be stored in cool dry place.
x Poor storage conditions will cause chocolate
to "bloom," or develop a light-colored powdery
surface on the chocolate, caused by sugar or fat
crystals rising to the surface. Ghirardelli Chocolate
does not recommend consuming bloomed
product as it will have suffered a loss of quality.

for the planet, too:
normally 70% of
the cacao fruit
is discarded as
waste. Now not
only its seeds
(beans) but also its
fresh fruity pulp are used to
craft this delicious chocolate."

Focus should be on taste,
not so much on percentage."
Marine Leman, senior communication manager for Valrhona Inc.

Seaman at Barry Callebaut says he can't wait to see
shiny, scarlet flakes on next year's Valentine's Day
cupcakes and bonbons - and other creative applications for chocolate in baking.
"I've been swirling melted white chocolate into fruit
purées to add to my cheesecake bases. I can create a
seasonal cheesecake without really changing my base
formula," he shares. "Keep the same quality white chocolate, such as Callebaut W2, and swap in pumpkin for
the fall or pomegranate for Christmas, etc."
Other innovative ideas for bakery product uses and/or
decorations featuring chocolate involve new products
like Ruby from Callebaut. Ruby offers a totally new taste
experience - a tension between fresh berry-fruitiness
and luscious smoothness - that satisﬁes a different
consumer need than dark, milk and white chocolate.
"I am a cake decorator at heart. I love featuring chocolate as a decoration on the outside of a cake. Ruby
is one of the coolest because it has such a unique
color," he explains. "Decorators can be as simple as
they want from creating a Ruby drip cake or shaving
Ruby chocolate over piped borders for a light color."
Mona Lisa, a Barry Callebaut brand, makes it easy
for cake decorators to add tiny Ruby chocolate curls
to any bakery item post-bake with RTU Ruby blossoms. Seaman says his favorite attributes are easy
and beautiful.

24

Bake Magazine Digital Special Report 4 | Volume 1 | bakemag.com

VALRHONA CHOCOLATE

Creative applications

http://www.bakemag.com

bake - November/December 2020

Table of Contents for the Digital Edition of bake - November/December 2020

bake - November/December 2020 - 1
bake - November/December 2020 - 1
bake - November/December 2020 - 2
bake - November/December 2020 - 3
bake - November/December 2020 - 4
bake - November/December 2020 - 5
bake - November/December 2020 - 6
bake - November/December 2020 - 7
bake - November/December 2020 - 8
bake - November/December 2020 - 9
bake - November/December 2020 - 10
bake - November/December 2020 - 11
bake - November/December 2020 - 12
bake - November/December 2020 - 13
bake - November/December 2020 - 14
bake - November/December 2020 - 15
bake - November/December 2020 - 16
bake - November/December 2020 - 17
bake - November/December 2020 - 18
bake - November/December 2020 - 19
bake - November/December 2020 - 20
bake - November/December 2020 - 21
bake - November/December 2020 - 22
bake - November/December 2020 - 23
bake - November/December 2020 - 24
bake - November/December 2020 - 25
bake - November/December 2020 - 26
bake - November/December 2020 - 27
bake - November/December 2020 - 28
bake - November/December 2020 - 29
bake - November/December 2020 - 30
bake - November/December 2020 - 31
bake - November/December 2020 - 32
bake - November/December 2020 - 33
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bake - November/December 2020 - 35
bake - November/December 2020 - 36
bake - November/December 2020 - 37
bake - November/December 2020 - 38
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https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
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https://digital.bakemag.com/sosland/bake/bake-redbook-2022
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https://digital.bakemag.com/sosland/bake/bake-may-june-2022
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https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
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