Jenna Atkinson, Author at Kitchen Foliage

How to Dose Coffee

January 3, 2021December 28, 2020 by Jenna Atkinson

Dosing coffee refers to the weight of dry coffee grounds placed in a portafilter.

Clean and dry your portafilter.
Grind your espresso into your portafilter. You can measure the dose of coffee using a digital scale to get an accurate measurement.
Tap the portafilter to let the espresso grinds fall into the basket.
For any extra heaping espresso grinds, use your finger on the top of the basket, to gently guide the espresso into the basket.
Once the espresso dose is level and even around of the portafilter, you’re ready to tamp your espresso.

How to measure the correct dosage of coffee

To measure the correct dosage of coffee, you can use a digital scale to measure the number of grams in your portafilter basket.

How many grams in a double shot of espresso

In a double shot of espresso you should put 14-18g of ground coffee beans in your portafilter. This will produce 30-36 g espresso shot.

Find your recommended number of grams for your filter basket from your manufacturer. Each portafilter basket is different for their recommended dose.

How many espresso grounds in a single shot of espresso

For one shot of espresso, you’ll need about 6-8 grams of dry ground coffee beans. The volume of a single shot espresso will produce 12-16 g of liquid espresso.

Espresso brew ratio

Espresso brew ratio is generally a 1:2 ratio. 1g of ground dry coffee beans will yield 2g of liquid espresso.

However, you can change your espresso brew time to increase or decrease the yield of espresso. You can dose the exact same, but brew it for less time or more time.

Espresso Brew Ratio of 1:1 – your espresso will be under-extracted, and therefore much thicker and stronger.

Espresso Brew Ratio of 1:3 – your espresso will be weaker and thinner.

Your espresso brew ratio can change depending on your preference for your coffee. The dose will always be fixed.

You can measure your dose using a digital scale. Place your portafilter on a scale and measure the amount of espresso going into the portafilter basket to get an accurate dose, every time.

How long to brew espresso for

If your shot comes out too fast – less than 20-25 seconds, your espresso will be too acidic and bitter.

If your espresso shot is too slow – more than 30 seconds the espresso will be weaker and too thin. It will not have the pungent flavor and taste espresso normally has.

Ideally an espresso shot should be brewed for 20-30 seconds.

How hard should you tamp espresso

Espresso should be tamped with about 30 lbs of pressure.

You can also use a distribution tool which will level the coffee and tamp it for you which will give you consistent espresso shots, without having to use a tamper. This will produce the best crema possible for your espresso shot.

If you’re still having difficulties pulling the best espresso shot, try our espresso troubleshooting guide.

Espresso Shot Troubleshooting

January 3, 2021December 28, 2020 by Jenna Atkinson

Espresso shot troubleshooting guide

If you’re struggling with your espresso shot brewing too fast, too slow, or is lacking crema, try a few of these different fixes that might help solve your espresso problems.

Espresso machine drips too slow

If your espresso machine is dripping to slow, try:

adjusting the grind to a coarser grind. The larger the espresso grind, the faster the brew flow of the espresso.
tamping too hard – if you tamp the espresso too hard, the compacted espresso beans will not allow water to flow through it well. Try tamping a little less hard and see if your espresso brews faster.
machine needs descaling. If your water is heavily mineralized, your espresso machine will be coated in minerals, which will cause a buildup and water will not be able to travel through your machine. Try running white vinegar through your machine to remove the minerals. Only use distilled water through your machine if your water contains too many minerals. This way you will not have to descale your espresso machine.

Espresso shot drips too fast

If your espresso shot is dripping out too fast out of your espresso maker, try these simple fixes:

adjust the grind to a finer grind. The smaller the espresso grind, the slower the espresso will come out of the machine
old coffee beans – coffee beans will age over time, and change their ability to pull a good shot of espresso. Use fresh beans that have been recently roasted to have your espresso pull slower out of your espresso machine.
tamping too lighting – aim for tamping 30 lbs of pressure. Try using your tamper on a scale to see how much 30 lbs of pressure is. Then try tamping your coffee at the same amount of pressure.
gasket not fitted correctly – could be a buildup of coffee underneath the gasket. Scrape the excess coffee grounds and refit with a new gasket. Gaskets should be replaced once a year.

Espresso channeling

Espresso channeling can give an espresso shot a lack of crema, weak flavoring, and can cause the espresso to brew too fast. This results in too much espresso that you would expect for an espresso shot.

Water flowing through espresso is going to find the path of least resistance.

If you’re filling your portafilter with espresso, sometimes you’ll get one side too high and the other side is lower with espresso beans. If you tamped an uneven dose of espresso, you’ll get espresso channeling.

Espresso channeling can cause under-extraction and over-extraction at the same time, if not dosed correctly.

If you inspect the espresso puck after brewing, you can tell where the water is channeling around the puck.

Espresso channeling can be due to:

undersized tamper – if your filter basket is larger than your tamper, you’re not tamping all of your coffee, even if you run it along the edges of the basket. Try a precision basket with your properly fitted tamper, and this should help
uneven tamping – espresso is not dosed correctly.

Espresso not creamy

Creamy espresso is the golden standard for an espresso shot. Crema is formed by pulling a fresh shot of espresso using fresh beans, tamping 30 lbs of pressure, and using the proper grind.

Espresso is usually not creamy if the espresso beans are old. Freshly roasted espresso beans are needed to achieve a creamy espresso shot.

Portafilter Wet or Dirty

Clean your portafilter with water to remove all of the remaining coffee beans that may be present. Dry the portafilter thoroughly before grinding your next espresso shot. You don’t want your espresso to be prematurely wet prior to extraction. This can cause uneven tamping and a more bitter espresso shot.

When to start timing espresso shot

Start timing your espresso shot when the first drop hits your mug.

Your espresso shot should brew within 20-30 seconds.

What is Ganache Made of

December 2, 2023December 26, 2020 by Jenna Atkinson

Ganache is a type of icing or glaze that is made by using warm heavy cream to melt chocolate.

The chocolate pieces that are melted by the warm cream melt slowly, therefore they must be in small pieces.

The smaller the pieces of chocolate, the more likely the ganache will become smooth and melt together to create a homogeneous mixture.

Is ganache hard or soft?

Ganache can either be hard or soft depending on the ratio used of heavy cream to chocolate. Ganache is hard when the ratio is 1:1. Ganache is soft when the ratio is 1:2. Soft ganache is typically used to coat brownies or cakes. When you bite into the cake or brownie the ganache is soft moveable. Hard ganache is typically used for chocolate tarts or éclair topping.

What are the ratios of Ganache

There are a couple of different ratios ganache uses to create a harder or softer ganache, depending on what you’re using it for.

Chocolate ganache tarts use a ratio of 2:3 or 1:1 heavy cream to chocolate. Chocolate ganache tarts vary whether they are baked or left to solidify. Ganache does not have to be baked in the oven, this is a personal choice for your tart. Ganache tarts typically have butter added to them at the end to add a richness and smoothness to the chocolate tart.

Chocolate ganache for topping brownies is a bit of a softer ganache. It will not harden, so when you bite into it, it has a bit of a liquid texture to it. Since the chocolate ganache does not harden, it’s easy to cut brownies once the ganache has set. You can place the ganache and brownies in the fridge or freezer to set the ganache in place for 20-30 minutes.

Chocolate ganache for topping brownies uses a ratio of 1:2 heavy cream to chocolate. It’s one of the lowest ratios you can use for chocolate ganache.

How to use ganache

You can use ganache in many different ways, including:

filling macarons
glazing cakes or cupcakes
dipping fruit in
topping for eclairs
filling for crepes
topping for brownies
topping for ice cream
topping for cheesecake

Ganache can be used by adding it to a piping bag, fitted with a small or large piping tip, depending on your project.
Gently squeeze the ganache out of the piping bag onto your creation. If you’re wanting a drip ganache look, pipe right on the edge of the cake so it gently drips down the cake.
Let the ganache set in the fridge for 2-3 hours.
Ganache dessert is ready to serve.

Does ganache harden at room temperature

Ganache will stay hard at room temperature, but it should set in the refrigerator. Typically a ratio of 1:2 ganache will not harden at room temperature. But ratios of 2:3 or 1:1 will remain hard once set in the refrigerator.

How long does ganache take to harden

Ganache takes 2-4 hours to harden in the refrigerator. You can set ganache faster by placing it in the freezer for 30 min – 1 hour.

How to store ganache cake

Ganache cake should be store in the refrigerator for 2-3 days. It’s best eaten within 1-2 days. Ganache shouldn’t be left out of the fridge for more than 2 days. The cake will stay better in the refrigerator as well; it slows down the aging process which lets it remain fresher for longer than if it was at room temperature.

Can ganache be frozen

Ganache can be frozen for up to 1 month and then it should be used. Thaw the ganache in the refrigerator overnight, and then mix well to loosen up the ganache before using.

Does ganache need to be refrigerated

Ganache can sit at room temperature for 1-2 days. Ganache can be refrigerated and used for up to 1 week.

Whipped Ganache vs Mousse

Whipped ganache is made by making ganache using warm heavy and cream chocolate. Once the ganache has cooled for about an hour, the ganache is whipped on high until light and fluffy. Once it’s beaten and becomes similar to an icing, it’s ready to use.

Mousse is made a couple of different ways. One way to make mousse is by melting chocolate, then cooling it down a bit and adding egg yolks for richness to the chocolate. Whip the heavy cream, and mix it together with the chocolate. Then fold the egg whites into the chocolate mousse.

Ganache and mousse use similar ingredients, but their makeups are quite different. Mousse is always going to be similar to a pudding consistency, whereas whipped ganache sets hard.

Whipped ganache is used for icing foods like cupcakes, whereas chocolate mousse in itself is a dessert on its own.

Ganache vs Frosting

Ganache is thinner than frosting.

Frosting is much thicker, and needs to be piped, or spread onto a dessert.

Ganache simply is poured onto a dessert which is easier, but can also be messy if it drips too much over the sides.

Ganache is a rich flavor, whereas frosting is more of a sugary flavor.

Frosting is best used for vanilla cakes, whereas ganache is a better fit for chocolate or mocha cakes.

Which is better ganache or buttercream

Ganache is going to give a cake a beautiful finish, and you can use it to drip the ganache down the cake. Ganache is rich, and more of a shocking chocolate taste.

Buttercream is more sugary, and does not have the chocolate shock to it.

Ganache will give your cake top the perfect finish by simply pouring it on top of your cake.

Whereas, buttercream needs to be piped or spread evenly around the cake which is much more time consuming.

Buttercream is better as a flavor over ganache if you’re serving a lighter cake like vanilla cake, carrot cake, or lemon chiffon cake.

Ganache is better served on a chocolate cake, black forest cake, or mocha cake.

Learn how to make chocolate ganache for filling macarons.

3 Types of Ganache for Macarons

January 2, 2024December 23, 2020 by Jenna Atkinson

Jump to Recipe

There are 3 types of ganache you can make for macarons: Milk chocolate ganache, Dark chocolate ganache, or White chocolate ganache.

pink macaron-with dark chocolate ganache filling — pink macaron with dark chocolate ganache filling

What is chocolate ganache

Chocolate ganache is type of icing that can be used in many ways including:

fill macarons
glaze cakes or cupcakes
dip fruit in
éclair topping
filling for crepes
topping for brownies
topping for ice cream
topping for cheesecake

Chocolate ganache is made by heating warm heavy cream to room temperature chocolate.

See video here.

The warm heavy cream gently melts the chocolate. This gives the chocolate ganache a rich flavoring.

Chocolate ganache can be made with several different ratios depending on what the chocolate ganache is used for.

Some chocolate ganache recipes have butter added at the end to create another layer of richness to the chocolate ganache, and make the texture very smooth and shiny.

This is the type of chocolate ganache that will be used for filling macarons.

How is ganache different from frosting?

Ganache is different from frosting because ganache is made with warm heavy cream that melts chocolate. Butter is added at the end of ganache to create more of a smooth and shiny look to it.

Frosting is made with a base of creamed butter and icing sugar. Their compositions are completely different in how they are made, and what they are made of.

The texture of the two are a little different as well. Ganache is much more of a smooth texture, whereas frosting has a little bit of graininess to it.

How to flavor chocolate ganache for macarons

You can add many different extracts or spices to add flavors to chocolate ganache.

peppermint extract (1/4 tsp)
almond extract (1/4 tsp)
vanilla extract (1/4 tsp)
amaretto extract (1/4 tsp)
cinnamon (pinch)
vanilla extract (1/4 tsp)
coconut extract (1/4 tsp)
hazelnut extract (1/4 tsp)
orange extract (1/4)
raspberry extract (1/4 tsp)

How to add alcoholic flavor to macarons

You can add the following alcoholic flavors to your macaron fillings by adding only 1/4-1/2 tsp of alcohol to either buttercream frosting or ganache.

You can add more as needed. Be sure to taste test as you go.

Ganache can be a bit finicky and become too thin if you add too much alcohol to it. Only add the minimum amount if making ganache and then see if the consistency will be ok when piping. Ganache can become too thin and run over the sides of the macarons if you add too much alcohol.

spiced rum (1/4-1/2 tsp)
baileys (1/4-1/2 tsp)
brandy (1/4-1/2 tsp)

Milk Chocolate Ganache for Macarons

Step by step guide to making milk chocolate ganache filling for macarons

Prep Time1

Active Time5

Chilling time1

Total Time1 6

Course: Dessert

Keyword: ganache, macaron filling

Yield: 60 macarons

Materials

100 g heavy cream
120 g milk chocolate wafers
20 g butter unsalted

Instructions

Place heavy cream in a small saucepan on medium heat. Bring the heavy cream to a simmer, just before it starts to boil remove it from the heat source.
Measure your milk chocolate wafers into a heat proof bowl.
Pour the boiled cream over the milk chocolate wafers.
Add butter to the mixture and gently stir with a spatula until all of the chocolate is melted and becomes a smooth mixture.
Place the mixture into the fridge until it's fully cooled.
Microwave the ganache in 10 second intervals until you've obtained the consistency you want for piping your macarons.

Dark Chocolate Ganache Filling Recipe for Macarons

Step by step guide to making dark chocolate ganache filling for macarons.

Prep Time1

Active Time5

Chilling time1

Total Time1 6

Course: Dessert

Keyword: ganache, macaron filling

Yield: 60 macarons

Materials

100 g whipping cream
120 g dark chocolate wafers
20 g butter unsalted

Instructions

Place heavy cream in a small saucepan on medium heat. Bring the heavy cream to a simmer, just before it starts to boil remove it from the heat source.
Measure your dark chocolate wafers into a heat proof bowl.
Pour the boiled cream over the dark chocolate wafers.
Add butter to the mixture and gently stir with a spatula until all of the chocolate is melted and becomes a smooth mixture.
Place the mixture into the fridge until it's fully cooled.
Microwave the dark chocolate ganache filling in 10 second intervals until you've obtained the consistency you want for piping your macarons.

White Chocolate Ganache Filling Recipe

Step by step guide to making white chocolate ganache filling for macarons.

Prep Time1

Active Time5

Chilling time1

Total Time1 6

Course: Dessert

Keyword: ganache, macaron filling

Yield: 60 macarons

Materials

100 g heavy cream
180 g white chocolate wafers

Instructions

Place heavy cream in a small saucepan on medium heat. Bring the heavy cream to a simmer, just before it starts to boil remove it from the heat source.
Measure your white chocolate wafers into a heat proof bowl.
Pour the hot cream over the white chocolate wafers.
Gently stir with a spatula until all of the white chocolate is melted and becomes a smooth mixture.
Let the white chocolate ganache sit until it's fully cooled to room temperature.
Place the white chocolate ganache into the fridge until it's chilled (1 hour).
Microwave the white chocolate ganache for your macarons in 10 second intervals until you've obtained the consistency you want for piping your macarons.

Silpat Silicone Baking Mat Review

January 20, 2021December 22, 2020 by Jenna Atkinson

Silpat silicone baking mats are one of the most durable, long lasting, temperature withstanding silicone mats available. They are professional grade quality with many bakeries choosing to bake with Silpat silicone baking mats.

2000-3000 uses
up to 500°F in the oven – much more heat resistant than other silicone baking mats (~420°F)
several sizes available that fit perfectly in a baking sheet
commercial grade

I have used my Silpat baking mats for over a year now with baking many different foods:

macarons
croissants
scones
chocolate decorations

I find the Silpat silicone mats are much higher quality than my other silicone mats. They are able to withstand the high usage and high temperatures. I love the way my macarons turn out using the Slip

I find the Silpat silicone mats are much higher quality than my other silicone mats. They are able to withstand the high usage and high temperatures.

I love the way macarons turn out using the Silpat silicone baking mat. They give them a beautiful matte round finish to them which makes them look professional, like they came from a commercial bakery.

At first, I used parchment paper to bake macarons, but after getting more comfortable making macarons I like using the Silpat much better.

My favorite dessert to make with Silpat silicone baking mat are chocolate decorations.

I can easily pipe chocolate directly on the silicone mat and then place it in the freezer.

The silicone baking mat is much thicker, so I find I don’t easily ruin the design.

Using parchment paper for chocolate decorations is much more difficult because it’s flimsy, and easily movable which can disturb the design. I much prefer using the Silpat silicone baking mat.

When I make croissants, I find the Silpat silicone mat very easy to use for rolling out my croissant dough. I like having a couple of silicone mats. One for rolling out the dough, and one for shaping the butter layer.

The butter layer is easily manipulated on the silicone mat, since it remains in one place without moving.

I find using cling wrap is much more difficult to make the butter layer since it moves around and it quite flimsy. I find it hard to place it on a plate and then into the fridge, and somehow get it off of the plate in one piece to place into the croissant dough for lamination. The butter layer frequently breaks on me if I use cling wrap.

It’s much easier and I’ve had no issues at all with the butter layer breaking when I use my Silpat silicone mat. I would recommend to use it for anyone attempting croissants.

I have used my Silpat silicone baking mat for baking croissants on as well and so far I’m very impressed with how well they have turned out.

Silpat baking mat sizes

Full Sheet Size, 16-1/2″ x 24-1/2″
Countertop Workstation Mat, 15-1/8″ x 23″
Half Sheet Size, 11-5/8 x 16-1/2
Toaster Oven Baking Mat – 7 7/8″ x 10 7/8″
Octagonal Microwave Size Baking Mat – 10 1/4″
Round, 12″
Cake Liner Round 9″

Silpat temperature range

Silpat’s can be used in frozen environments and up to 500°F in the oven.

Silpat mat vs parchment paper

Silicone Baking Mat (Silpat)	Parchment Paper
Reusable	One time use
Lines a baking sheet	Can line many different baking pans such as: baking sheet, loaf pan, deep baking sheet, cake pans
Cookies - need to cook for a couple min longer than parchment paper, roast vegetables, caramel, butter lamination	Cookies, scones, cakes, breads
Do not use over 500 degrees F. Ok to use for almost every temperature in the oven	Do not use over 420 degrees F - has the potential to burn the paper
Flatter more rounder cookies	Cookies will be taller and will not spread out as much

Silpat silicone mat vs parchment paper for making macarons

Silpat silicone mats are the gold standard for baking macarons. However, sometimes the macarons need a bit of longer bake time when using a Silpat silicone mat vs using parchment paper. Silpat silicone mats allow macarons to spread wider, which produces more of a rounder and flatter macaron than using parchment paper. This gives the macarons a more professional look to them when baked with a Silpat silicone mat.

How to Use a Silicone Baking Mat

December 4, 2023December 22, 2020 by Jenna Atkinson

Silicone baking mats are one of the most versatile kitchen accessories you can have as a baker. Silicone baking mats have a couple of special things about them that make them unique.

no greasing necessary
no flour required on the silicone baking mat to roll out dough
capable of almost every temperature in the oven and in the freezer
easy to clean – wipe with a damp cloth
reusable

Make sure silicone baking mat is clean. Place it on a baking sheet.
Pipe or place dough, batter, etc. on the baking mat.
Bake food for required time on your recipe.
Remove the food from the oven.
Let macarons cool while still on the baking mat. Other foods can be taking off of the silicone baking mat and onto a cooling rack.
Wipe the silicone baking mat clean with a damp cloth and set to dry.
Silicone baking mat can be rolled up or stored flat.

How to use a silicone mat for macarons

When you’re using your silicone mat, make sure it’s completely free of grease, debris, etc. You only want to use your silicone baking mat when it’s very clean. If it has residual grease on the baking mat, your macarons will absorb the grease and will not turn out.

If you’re using a silicone baking mat for macarons, you need to bake them for an extra minute or two. The texture of the silicone requires them to be baked longer than using parchment paper. Otherwise, the macarons will come off of the silicone baking mat not fully cooked. They will be a bit gummy on the bottom, making them not a perfect flat bottom.

Pipe the macaron batter directly on the silicone baking mat. Let them dry for 30 minutes, and then bake them for the required amount of time, plus 1-2 minutes.

Drying the macarons for 30 minutes allows a skin to form on the macarons, which makes them have a perfect shell when they bake.

How to use a silicone baking mat for chocolate

Silicone mats are special because they have a bit of a thickness to them, which makes it very easy to peel delicate foods of the silicone mat.

Silicone baking mats can easily be put in the fridge or freezer for intricate foods like piped chocolate decorations.

Place the silicone baking mat in the freezer with your piped chocolate decorations for about 20 minutes. You can gently peel the chocolate off of the mat, and then use for your dessert decoration.

How to use a silicone baking mat for rolling out dough

Place your dough directly on the silicone baking mat. Only flour your rolling pin and the dough. Roll out your dough to your required thickness. You can use cookie cutters to cut the cookie dough out while the dough is still on the mat. Gently lift the cookie off with a a flat spatula.

How long do silicone baking mats last

Silicone baking mats last 2000-3000 bakes in the oven. Depending on how many times you bake per year, your silicone baking mats should last 5-10 years.

Silicone baking mat substitute

You can substitute parchment paper for a silicone baking mat. Silicone baking mats act as reusable parchment paper.

Silicone baking mat vs Parchment paper

Silicone Baking Mat (Silpat)	Parchment Paper
Reusable	One time use
Lines a baking sheet	Can line many different baking pans such as: baking sheet, loaf pan, deep baking sheet, cake pans
Cookies - need to cook for a couple min longer than parchment paper, roast vegetables, caramel, butter lamination	Cookies, scones, cakes, breads
Do not use over 500 degrees F. Ok to use for almost every temperature in the oven	Do not use over 420 degrees F - has the potential to burn the paper
Flatter more rounder cookies	Cookies will be taller and will not spread out as much

Are silicone baking mats dishwasher safe

Silicone baking mats are not dishwasher safe. They need to wiped down with a cloth and a small amount of dish soap to remove any grease that may be present. This will help the silicone mat retain it’s life and remain well kept for future baking.

How to Make Peppermint Bark

January 3, 2021December 21, 2020 by Jenna Atkinson

Peppermint bark is a wonderful gift to give someone during the holiday season. Christmas bark made with candy canes is a simple go-to recipe when you need a homemade gift sooner than later.

Step by step how to make peppermint bark

Obtain 1 chocolate bar and break it into smaller pieces. Place the small broken chocolate pieces into a microwave safe bowl.
Microwave your chocolate in 30 second intervals, mixing in between. Mix vigorously until the chocolate is smooth.
Add 1/8-1/4 tsp peppermint extract depending on how strong you want the peppermint taste. If you just want a hint of peppermint, go with 1/8 tsp. If you want more of a heavier mint flavor, add 1/4 tsp of peppermint extract.
Place a silicone mat on a baking sheet.
Pour the chocolate onto the silicone mat. Spread with a pastry scraper or the back of a spoon until it’s 1/8″ thick.
Put a couple of small candy canes in a resealable bag. Get all the air out of the bag.
Place the bag on a cutting board on your kitchen table. Break the candy canes into small pieces by using a meat tenderizer or rolling pin.
Sprinkle the candy cane pieces over the chocolate until it’s evenly distributed.
Place in the fridge for minimum 1 hour to solidify.
Break the Christmas candy cane bark into smaller bit sized pieces and serve.

How long does peppermint bark last

Peppermint bark will last 2-3 weeks. Store your peppermint bark at room temperature. Do not place the peppermint bark in the fridge. The fats in the chocolate will come to the surface, creating a white look to the chocolate. Keeping the peppermint bark at room temperature will allow it to still look pristine weeks after making it.

What is bark candy

Bark candy is chocolate that has been melted and spread out to a thin layer 1/8 ” – 1/4″ in thickness, and then it has candy added on top of the bark.

The candy pieces are not pressed into the chocolate. The candy pieces are delicately in the chocolate due to gravity.

If you press the candy into the bark it has the potential to smear the chocolate over the candy. This isn’t the esthetic look your bark candy should have.

When dropping the candy into the bark, hold it about 6″ above the chocolate so it will fall into the chocolate far enough.

How to Pipe Chocolate Writing

December 31, 2023December 20, 2020 by Jenna Atkinson

Piping chocolate writing is easiest to do in handwriting. Try to make the handwriting as neat as possible. See video here.

When writing words, put a line underneath it to have something that will make the letters more stable. This way, you can use the piped chocolate writing for decorations on cupcakes, cakes, or for plating.

How to pipe chocolate writing

You’ll need a couple of tools to pipe your chocolate words

Melt your chocolate in 30 second intervals until it’s fully melted. Use a spoon to mix your chocolate in between intervals. You’ll only need 1/4-1/3 cup of chocolate to make your chocolate words.
Place your piping tip into a piping bag. Put the piping bag over the edges of a tall glass.
Pour the melted chocolate into the piping bag.
Cut the piping bag tip and twist the end of the piping bag to get it ready for piping.
Place your parchment paper or silicone mat on a baking sheet. This will make it easier to transfer it to the freezer later. Any plate would work for this as well depending on how much freezer space you have.
Begin piping your words as if you were handwriting the word. After you’ve completed the word, trace a line underneath the word to make the letters reinforced, or have something that will be easily stuck into your cake.
Remove the tip from the chocolate word.
Place the chocolate words in the freezer for 20 minutes to set them.
Do not hold the chocolate writing decoration for a very long time in your hand or it will start to melt.
Place your decorative chocolate writing in an airtight container until you’re ready to use it.

What type of chocolate to use for piping writing

The chocolate that should be used for piping chocolate writing is melting wafers. Melting wafers are easy to melt in the microwave, and will not burn easily. Melting wafers flow well when melted, making them the best choice for piping chocolate writing.

Learn how to make your own chocolate leaves, chocolate snowflakes or fancy chocolate decorations at home.

Best Almond Flour for Macarons

August 31, 2023December 20, 2020 by Jenna Atkinson

The best almond flour for macarons is Blue Diamond Almond Flour.

finely sifted
blanched almonds
gluten free
3 lbs

Blue Diamond sifts their almond flour before placing it in their packaging, so you can be sure you’re getting the finest ground of almond flour possible.

Since the almond flour comes already sifted, this makes sifting it again for your macarons much easier than if it isn’t pre-sifted.

Typically if an almond flour isn’t already sifted the almond flour clumps together. You need to place it in the food processor to grind the almond flour more finely in order to sift it for macarons.

Macarons always need to have almond flour sifted right before using. Sifting almond flour adds air to it, which gives the macaron that velvety, chewy texture when you bite into them.

It’s best to use a sifter with a medium mesh instead of a fine mesh. Use a colander to sift your almond flour over a fine mesh sifter.

Almond flour is too large to fit through a fine mesh sieve. Use a colander to sift your almond flour for your macarons. Learn how to sift almond flour faster by using a colander.

how does a sifter work with almond flour

What type of almond flour is needed for macarons

Almond flour for macarons needs to use blanched almonds.

Blanched almonds have their skins removed. The skins contain oil. If you were to blend almonds together with their skins on, the oil leaches out of the skins and creates an almond paste.

If you blend blanched almonds together you get an almond flour. The almond flour made by using blanched almonds is a crumbly and fine texture.

Is almond flour the same as ground almond?

Almond flour is made with blanched almonds, whereas ground almonds have their skins on them still. Ground almonds contain oil making it an almond meal. Almond flour has the almond skins removed when they are blended, therefore it’s more of a dry, crumbly texture.

Why are macarons made with almond flour

Macarons are made with almond flour because it creates a smooth, velvet, chewy texture for the macaron shells.

The almond flour texture creates the melt in your mouth feel to it when you bite into them.

Almond flour combines well with the meringue making the macaron batter smooth and thick, ideal for piping.

How to make almond flour for macarons

Take approximately 1 cup of blanched almonds and place them in a food processor.
Blend on high until finely grounded.
Scrape down the sides of the food processor.
Blend on high again until completely ground into a fine, crumbly texture.
Sift your almond flour and measure for your macarons.

How to Make Chocolate Leaves

December 31, 2023December 19, 2020 by Jenna Atkinson

You’ll need a couple of tools to chocolate leaves. Select a couple of leaves you like from outside. They need to be fresh, not dried. Your chocolate will take on the leaf impression of the leaf you select. See video here.

Melt your chocolate in 30 second intervals until it’s fully melted. Use a spoon to mix your chocolate in between intervals. You’ll only need 1/8 cup of chocolate to make a few beautiful chocolate leaves.
Lay your fresh leaves on a silicone mat.
Dip your food safe paintbrush in the melted chocolate and paint the chocolate onto the fresh leaves.
Cover it fully and make it as thick as you need to for your preference.
Place the chocolate leaves in the freezer for 20 minutes to set it.
Gently peel the fresh leaf from the chocolate carefully, not to disturb the chocolate.
Do not hold the chocolate leaf for a very long time in your hand or it will start to melt.
Place your decorative leaves in an airtight container until you’re ready to use it.

Learn how to make fancy chocolate decorations, chocolate snowflakes or chocolate writing at home.