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Recipe Book
November 8, 2018

CHO-CO-LA-TE. Four simple syllables that we pronounce and instantly picture them. I never believed that one word (at least regarding confectionery) could have so much power! At once, it awakens feelings, aromas, and tastes. Sweet memories, but also…trouble for those who started working with it without knowing some of its main secrets. So, as we are on our way to Christmas, I thought of writing this diary in which I will not only give you incredible chocolate recipes to spend the sweetest holidays, but I will also share with you some simple but useful tips that will help you handle chocolate successfully. Of course, you shouldn’t forget that the more you practice, the better you will become.

Many kinds, countless flavors, never-ending delight… As we’ve already mentioned in a previous diary, there isn’t better chocolate than couverture. You will find the reason why, here, along with its varieties, and also some wonderful recipes that you can make with each one of them.

After… you dust off your knowledge, it’s time for secrets!

Chocolate might be one of our favorite ingredients, however, it can guarantee the best possible result only if we handle it properly. So, what should we be careful of, from the moment we unfold its wrap until the moment we enjoy it into one of our homemade desserts? Here they are…

  1. Always keep the right temperature in mind. A thermometer will help you not only in melting but also in tempering your chocolate since the right temperature is the most important thing in order to achieve your goal.
  2. Do you want to melt your chocolate? With a good knife (non-serrated) make sure to cut it into small, thin pieces. In that way, it will melt more easily and a lot faster.
  3. Discover the (right) bain-marie. Bain-marie is one of the best and safest methods to melt chocolate. Main requirement? To follow the steps properly so that they will lead you to the desired result. Here, you will find them all one by one!
  4. Do you melt your chocolate in the microwave?  The 800 Watts are considered a good wattage power. However, the time needed for it to melt depends not only on the kind of microwave but also on the chocolate type, quantity, and the way that it’s cut. It would be good to complete the process in two steps: Add the chocolate into a bowl covered with plastic wrap for 30´´, check it, stir, and if needed, repeat the process.
  5. Learn to preserve it correctly. You didn’t use all of the couverture in your recipe? Keep the remaining one in the refrigerator, by folding it in aluminum foil or by sealing it well in a glass container.

And now that we learned these basic secrets, it is time to go into…action! How? By getting into the kitchen! Our goal is to create our favorite chocolate dessert. Below, I have for you 5 favorite recipes. Of course, on my website, you can find many more. I am waiting impatiently to see your favorite one!


Molten lava cakes with chocolate sauce

Molten lava cakes with chocolate sauce by Greek chef Akis Petretzikis

Chocolate birthday cake

Chocolate birthday cake by Greek chef Akis Petretzikis

Triple chocolate cupcakes

Triple chocolate cupcakes by Greek chef Akis Petretzikis

The ultimate chocolate cake

The ultimate chocolate cake by Greek chef Akis Petretzikis

Berry chocolate pavlova

Berry chocolate pavlova by Greek chef Akis Petretzikis

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