Embassy Single Origin: The First Bean-to-Bar Chocolate from Embassy Chocolate
At Embassy Chocolate, we are proud to present our first bean-to-bar chocolate product: The Embassy Davao 67% Single Origin Chocolate.
4 min read
Sep 12, 2022 1:52:25 PM
Have you ever wondered how chocolate chips can keep their shape after they’re baked in the oven?
This is because chocolate chips are a type of bake stable chocolate. It’s important to choose this type of chocolate when you need to bake it, whether as a filling or a topping. Because among other things, bake stable chocolate has the ability to hold its shape so that your baked creation comes out looking nice and attractive.
If you want to know what other advantages you can get from bake stable chocolate, and how you can use bake stable chocolate properly in the kitchen, then by all means, continue reading this article.
First of all, what does bake stable chocolate actually mean?
Technically speaking, 'bake stable' means that a product is able to withstand the heat emerging along with the dough during the baking process. Bake stable products like chocolate chips and chocolate batons can survive the process of baking, even if the temperature goes up to 200 degrees Celsius.
So what makes chocolate chips and other products bake stable?
This is due to the lower amount of cocoa butter present in the product. With less cocoa butter than normal, the resulting melted chocolate is more viscous. Therefore, it doesn’t flow or leak out as much, and they hold their shape better.
Bake stable chocolate comes in different forms and shapes. They are usually used as inclusion or topping. Here are the most commonly known type of products:
When you hear the word “bake stable chocolate”, this is probably the first product that comes to mind. From cookies to ice cream, chocolate chips are a versatile topping that you can use for hot and cold foods and beverages. It usually comes in a distinct peaked dome shape.
The Embassy Torres Dark Chocolate Chips 51% is a perfect example of how a chocolate chip should be. It has an intense but well-balanced bittersweet chocolate flavor, a wonderful aroma, and provides a pleasant chocolate bite to your creations.
Chocolate chunks are similar to chocolate chips, but they’re different. Instead of a dome shape, chocolate chunks come in cubes and are generally larger than your average chocolate chips. Used as a topping for baked creations, chocolate chunks give a different indulgent experience.
Sometimes also called chocolate sticks, chocolate batons have a thin and long shape that is very convenient for inserting into viennoiserie like pain au chocolat and croissants. You can also break it into smaller pieces to use as a topping for cookies.
The Embassy Rainforest Dark Chocolate Baton 52% is one of the best-selling items for bakeries. It retains its aroma and shape when inserted into pastries that go in the oven, and provides a rich chocolate experience for a variety of gourmet viennoiserie applications, ranging from sweetbreads, croissants, pain au chocolat, pastry fillings, to Danish treats.
When you are looking to bake cookies or viennoiserie with chocolate filling or topping, bake stable chocolate is your best option. Here are some advantages of bake stable chocolate you don’t want to miss out on:
While regular chocolate will totally melt or leak out of the baked product when baked in the oven, bake stable chocolate are able to retain its shape. It will still melt, but like what you see in chocolate chip cookies, the chips will still have their peaked dome shape.
Besides holding its shape, bake stable chocolate also doesn’t lose its flavor after baking. You might even say it’s even more delicious because of the lovely aroma it lets out after it’s brought out of the oven!
Burnt chocolate is probably on the list of a baker’s top 5 nightmares. It gives an unpleasant taste, and it’s very difficult to “fix” burnt chocolate. Thankfully, bake stable chocolate is strong enough to survive high baking temperatures.
To get the best out of bake stable chocolate, make sure to follow these tips:
Although bake stable products can withstand high temperatures, you still need to store it at the right conditions to make sure it lasts as long as it can.
By now, you would know that chocolate can absorb odor from its surroundings, and moisture can cause chocolate to bloom. Therefore, store bake stable chocolate in a cool, dry place. Also make sure to keep it away from foods and other items with a strong odor.
As we understand by now, bake stable chocolate is made specifically for baking. However, it may not work that well for other purposes.
Some blogs mention that you can use chocolate chips to make chocolate fillings and ganache. This is not the best way of using bake stable chocolate. Its high viscosity is great for holding its shape, but not so much for applications like ganache or filling.
Bake stable chocolate chips are difficult to melt, and the probability of it not melting evenly and getting burnt is pretty high. Therefore, it is better to use bake stable chocolate as intended, that is, for baking.
If you want to make chocolate chip cookies, or incorporate chocolate chips into a dough, we advise you to add the chips at the end of the kneading process. This ensures that the chips will have the best shape when it comes out of the oven.
Even though they are bake stable, you still need to pay attention to the temperature if you want to use it as a topping for cakes and other baked goods. Because it is directly exposed to the oven heat, there is a possibility that it will caramelize. Therefore, if you are using bake stable chocolate as a topping, it is best to keep the temperature at 180 degrees Celsius.
Not all bake stable chocolate is created equal. Lower quality chocolate do not hold their shape as well, and are usually loaded with sugar to make the product more bake stable, sacrificing its taste.
For premium quality bake stable chocolate chips, opt for Embassy Torres Dark Chocolate Chips 51%. For chocolate batons, Embassy Rainforest Dark Chocolate Batons 52% is your best choice. They both have an intense but well-balanced chocolate flavor and hold their shape well when baking, as what you would expect from bake stable chocolate.
At Embassy Chocolate, we are proud to present our first bean-to-bar chocolate product: The Embassy Davao 67% Single Origin Chocolate.
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