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Digital Subscriptions > Baking Heaven > May 2019 > The science of chocolate

The science of chocolate

Sue Quinn explains how to handle one of Britain’s best-loved ingredients…

“Chocolate is one of our most remarkable foods.” Harold McGee, On Food and Cooking: The Science and Lore of the Kitchen

As an ingredient, chocolate’s personality is unique: it possesses certain quirks that are both loveable and challenging at the same time. For example, chocolate not only delivers flavour and richness to a dish, it can also provide the structure. (Cocoa particles contain starch and fat, so by adding eggs for moisture and setting purposes, it is possible to make a chocolate cake without any flour.) But accidentally splash a tiny amount of water into the chocolate as you melt it and the glossy pool will seize and transform to a gritty mass. Understanding the science will help you work with it in the kitchen.

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About Baking Heaven

The May issue of Baking Heaven is on sale now and it comes with a fantastic Cupcake mini magazine packed with 20 delicious recipes and techniques! We are also very excited to bring you a brand new section dedicated to cake decorating! The Cake Decorating School features a range of step-by-step projects and techniques that are suitable for every skill level. Plus, discover the science of chocolate, make a step-by-step dark chocolate mousse, have some fun baking with the kids and follow our masterclass to making no-knead bread and so much more!