This World Chocolate Day, 7 July, we turned to two chocolate experts – Motheba Makhetha, pastry chef and winner of the Eat Out Woolworths Cacao Barry Dessert Award; and Jenna Short, chocolatier, confectioner and owner of Short & Sweet – to break down everything home bakers need to know. From choosing the right chocolate to tempering like a pro, here’s your foolproof guide to baking with chocolate.

Dark, milk or white chocolate: which should you use?

Glazed marble cake recipe

Not all chocolate is created equal. The cocoa percentage, fat content and sweetness level drastically affect texture and flavour in baking.

“The difference between dark, milk and white chocolate is their cocoa content. White chocolate primarily lacks cocoa solids, while dark chocolate has the highest cocoa percentage,” says Motheba. “When it comes to baking, dark chocolate has a more intense, somewhat bitter flavour, and a firmer texture. Milk chocolate is a bit sweeter and creamier. White chocolate, because of its high percentage of cocoa butter and milk solids, results in a much sweeter, buttery flavour, with a smooth and creamy consistency.”

Dark chocolate: rich and intense

Dark chocolate pâté with toasted brioche

With 50–90% cocoa solids, dark chocolate delivers a deep, slightly bitter flavour.

“The darker the chocolate and the higher the cocoa percentage, the more intense the cocoa flavour,” Jenna explains. “Having the highest cocoa content, dark chocolate offers less sweetness, and more structure and firmness in bakes and desserts.”

Best for: Brownies, flourless cakes, truffles and ganache, where a sophisticated, intense chocolate flavour is key.

Milk chocolate: creamy and sweet

Mocha buttercream biscuits

Containing 30–50% cocoa solids, milk chocolate is sweeter and softer.

“Milk chocolate has a less intense cocoa flavour, and is therefore better for cookies, chocolate chunks or mousses,” says Jenna, adding that milk chocolate has a softer melt compared to dark chocolate, and gives desserts a softer set texture. “It also contains a higher sugar and dairy content compared to dark chocolate, and tends to burn more easily on the heat – so always be gentle when melting/heating it up.”

Best for: Cookies, milk chocolate mousse, or desserts where a milder, creamier chocolate is preferred.

White chocolate: buttery and versatile

White chocolate-and-mocha millionaire’s shortbread

There are many misconceptions around white chocolate and using it for baking.

“A common misconception is that white chocolate isn’t ‘real’ chocolate, and that it can be easily substituted with dark chocolate in recipes,” Motheba explains. “It’s always important to take into consideration the ratios used in a recipe, and that they are not aways easily interchangeable.”

Best for: Ganaches, glazes, blondies and pairings with tart fruit, like berries or citrus.

How to temper chocolate like a pro

Tempering ensures that chocolate sets with a glossy finish and crisp snap, which is essential for desserts such as truffles or dipped fruit, or chocolate decorations.

The seeding method (great for beginners)

Both Jenna and Motheba swear by this technique:

1. Chop the chocolate finely, reserving ⅓ of it.

2. Melt ⅔ over a double boiler (or microwave in 20–30 second bursts) until the temperature is within the following ranges:

• Dark chocolate: 45–50°C
• Milk chocolate: 40–45°C
• White chocolate: 38–43°C

3. Remove from heat and stir in the reserved chocolate gradually, until melted.

4. Cool to working temperature (dark: 31–32°C; milk: 29–30°C; white: 28–29°C).

5. Test temper by spreading a little on baking paper – it should set within 5 minutes with a glossy finish.

Chocolate-and-cherry mousse cake with mirror glaze

“Keep the chocolate in a workable temperature range with a hairdryer if it begins to set and thicken,” says Jenna. “Remember not to exceed the last temperature window, and always melt slowly. Chocolate work should never be rushed!”

“Chocolate that is tempered correctly is shiny and has a snap when you break it,” says Motheba. “Chocolate that isn’t tempered correctly is dull, melts quickly and does not have the snap when you break it. The chocolate will also ‘bloom’ – that’s when you notice white streaks in the chocolate.”

No thermometer?

“Step one: buy a thermometer!” says Jenna. “If a thermometer isn’t available, repeat the seeding method mentioned above, paying close attention to the temperatures by checking against your body temperature and feeling the bowl. Chocolate burns above 55 degrees, so it should be warmed to just above your body temperature but never able to burn you. Continue the process as mentioned above from there.”

FOR MORE CHOCOLATE TIPS, READ THE GREAT GUIDE TO CHOCOLATE

Avoiding chocolate disasters: seizing and overbaking

Chocolate-and-gingerbread tray sponge

Why chocolate seizes (and how to fix it)

Chocolate seizes when water or steam touches it, turning it grainy and clumpy.

“Ensure that all your utensils and bowls are completely dry and free from any moisture,” says Jenna. “Be careful not to introduce steam (from melting chocolate over boiling water), and keep the heat low to prevent steam/excess moisture from coming in contact with the chocolate.”

“Chocolate can seize from water getting into contact with it as it melts, or when it overheats and burns,” Motheba adds. “This can be prevented by taking care not to introduce sudden bursts of heat.”

Overheating and overbaking

Chocolate brownies with caramel mousse

Burnt chocolate becomes bitter and greasy.

“Aside from the textural changes and loss of flavour, its appearance will be dull and flat,” says Jenna, whose advice is to always melt chocolate “low and slow”. “When making ganache, always heat the cream and pour it over the chocolate, never the other way around.”

Jenna’s other tips:

– Stir frequently to distribute heat evenly.
– Use a stick or immersion blender to ensure proper emulsification of fats.
– Avoid overbaking and a dry result by checking “doneness” early.
– Bake until just set – many chocolate-based desserts and baked goods continue to cook from residual heat after being removed from the oven.
– For mousses, glazes and egg-based desserts, allow the chocolate to cool slightly before combining. They should be similar in temperature.

Storing chocolate: keep it fresh

“Store chocolate either in an airtight container or a resealable bag away from direct sunlight,” says Motheba, while Jenna advises keeping your chocolate away from the fridge, because it’s sensitive to strong odours and temperatures.

Expert tips to elevate your baking

Splurge vs save on chocolate

While it does depend on your budget, both chefs recommend splurging on premium chocolate if you can – especially when chocolate is the focus of the dessert.

“Premium chocolate contains cocoa solids and cocoa butter; both are required to make its flavour exceptional and expensive. For tempering, bonbons, bars, mousses and chocolate-based bakes or desserts, I’d recommend using premium chocolate,” says Jenna.

And Motheba agrees, saying: “I think home bakers should splurge occasionally on the right chocolate!”

Chocolate crack shell for ice cream

ALSO READ: THE ULTIMATE CHOCOLATE CAKE ROUND-UP 

Simple yet luxurious desserts

• Jenna’s pick: “I love a good chocolate brownie – rich, gooey and fudgy… You can’t go wrong.”
• Motheba’s favourite: “A chocolate fondant – it’s relatively easy to make, tastes amazing, and always makes a statement.”

Baking with chocolate is an art, but with these expert tips, you’re well-equipped to create showstopping desserts. Whether you’re tempering for the first time, or choosing between dark and white chocolate, remember: slow and steady wins the race.

This World Chocolate Day, why not try your hand at a glossy tempered chocolate tart or a batch of fudgy dark-chocolate brownies? Your taste buds will thank you!

The post The ultimate guide to baking with chocolate appeared first on Woolworths TASTE.

Charné’s journey into the culinary world began with baking for extra cash in high school. She says those early baking experiences piqued her interest in patisserie, and she tried various things.

“When I did my internships, I would try to see what the pastry sections were doing and learn little tricks. I think starting out baking in high school helped me gain the confidence to try different flavours and techniques, and to think somewhat out of the box,” says the chef.

 

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Baking fundamentals for beginners

For Charné, mastering the fundamentals of baking rests on three pillars. Her three non-negotiable rules for complete novices are:

1. Understand the instructions. “Read the recipe first and make sure you understand the method.”

2. Precision is key. “Weigh everything exactly as instructed. Baking is not like cooking where you don’t have to be precise.”

3. Get the temperature right. “Ensure ingredients are at the correct temperature and preheat your oven if necessary.”

For beginners often baffled by specifications and ingredients, Charné advises using the freshest, good-quality ingredients as they will affect the outcome of your recipe.

She also advises getting to know the kinds of ingredients you’ll be working with, such as the difference between bread flour and cake flour: “It’s important to know which flour to use when as it will affect the texture of your bake. If you aren’t sure about certain ingredients in a recipe, do some research to see what effect it’ll have on what you’re trying to make.”

3 things to know about your oven

Every oven is different and can be unpredictable. Here are Charné’s top tips for getting to know your oven:

1. Check your settings. Convection ovens have a fan setting allowing for fast, more even cooking, while conventional ovens do not have a fan, so cooking is slower and can be uneven.

2. Get your levels right. Check whether the top, middle or bottom are best to use for baking.

3. Check for hotspots: Test the temperature of your oven and whether some spots are hotter than others.

Testing for doneness? Charné recommends tried-and-tested methods as the best options – the toothpick test for cakes and, for bread, simply turning the loaf upside down, tapping it and listening for a hollow sound.

Advanced baking techniques to elevate your sweet creations

Ready to go beyond the basics? Charné offers insights into the advanced baking techniques that can make an ordinary recipe amazing.

“Something as simple as the look of the dessert and the plating can elevate a dish into something extraordinary.” Charné recommends working with different textures and getting the balance of crunchy, creamy and acidic elements right. “Practice by trying different recipes and tasting them.” She adds that using dry ice or liquid nitrogen can also provide different textures to your desserts.

Spice 101 for bakers

While Charné frequently experiments with diverse flavours, she often leans on classic dessert spices such as cinnamon, cloves, star anise and cardamom for their warmth, and uses bolder flavours more subtly for desserts.

She suggests incorporating spices including ginger, cardamom, or a chai spice blend into cakes if you’re intimidated by spice. “Start out by adding spices to your basic batter and, once baked, taste to see whether you’ll add more or less the next time to get the right balance.”

Your icing or ganache can also incorporate spices. Charné suggests a cold milk-and-spice infusion overnight for icing, or infused cream for ganache. “Strain to remove the spices before using the liquid to ensure you still get that smooth texture,” she advises.

Achieving her signature “waves” of flavour requires control. “The layers of flavour with dessert for me all start with the main ingredients I use for a particular dessert, for example banana, strawberries or blood orange.

“I then look at which spices will complement those ingredients and find the best ways to combine them to create a harmonious spice blend,” says Charné. She adds that spice doesn’t have to be in every element of the dish as you don’t want to overwhelm the palate. Creating a spiced mousse or marmalade is a subtle way to bring out flavours. “This way, you experience different layers and flavours with each bite of the dish.”

Ready to embark on your own delicious journey? Remember, even chef Charné started out making cupcakes! So, preheat that oven, measure precisely, and discover the profound joy of creating something truly special from your own kitchen.

Check out our cupcake recipe collection here.

The post How to become a better baker, from an award-winning chef appeared first on Woolworths TASTE.