Cake, Broni, Pancakes – What is common in all these confectionery? Well, this is ‘chocolate’. And does it make them extra Goey, rich and bhogi? chocolate chips! These small cuttings of sweetness can make any treatment unmistakable. But here is a catch, if you do not use them correctly, you can get something you did not ask. You can get burnt chocolate chips, dissolve completely into the batsman or some chips also drown in the cone. Therefore, before you start baking with these delicious happiness, let’s know what mistakes you should avoid, which you deserve.
Also read: Homemade Chocolate Recipe: 2-Ghatgian condensed milk chocolate
Photo: Istock
Here are 5 mistakes that you should avoid cooking with chocolate chips:
1. Using incorrect types of chocolate chips
Not all chocolate chips are made evenly. Some are specifically designed to hold their size, while others originally melt into the batsman. If you are cooking cookies, using semi-sweet or dark chocolate works perfectly because they keep their shape. But if you are baking a brownie or lava cake, use baking chocolate for that smooth and melted texture. If you use the wrong chocolate chip, your ripe gifts will not catch the shape and can also disappear in the batsman.
2. Chocolate chips not coating in flour
Now, it may look like a normal mistake but we believe, it is very common. If you have ever taken out a cake out of the oven, then all chocolate chips to sink down, this is where the trick can shine. Chocolate chips are heavier than the batsman and settled while baking. You can cure it by tossing your chocolate chips to some-purpose flour before adding to the batsman. Flour will help chocolate chips to remain in the batsman instead of drowning down. The result will be better and Goey Baked Products.
3. Overmix batsman
Yes, mixing is important for a well -pressed batsman, but once you add your chocolate chips, let it relax. Overmixing after adding them can cause two problems: 1. It can break the chocolate instead of giving you delicious chunks, and 2. This can ruin the texture of your cooked goods. Therefore, after adding your chocolate chips to the batsman, the best thing is to gently mix it using spatula and once they are distributed evenly.
Photo: Istock
4. Using cold chocolate chips
While room-temperature chocolate chips work fine for cookies and muffins, cold chocolate chops can be a problem in delicate batsmen. If your chocolate chips are very cold, they will not melt properly, and you can finish with a hard piece of chocolate instead of smooth. For best results, keep them at room temperature before baking.
5. Not storing chocolate chips properly
If you are a chocolate lover, you have chocolate chips at your home all the time. But if you are not storing them correctly, they cannot give you the desired results while baking. By placing chocolate chips in the fridge, they can absorb moisture and develop a white coating called “chocolate bloom”. Instead, store them in an airtight container at room temperature in a cold place and away from heat.
Also read: Homemade Chocolate Pudding: Make a Goy, Chocolate Sweets for Christmas Festival
So, avoid these mistakes to ensure that you are taking maximum advantage of your chocolate chips!
