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dkak001 said:
Maybe there is something other than coffee that has bitter flavors you could try?
Click to expand...
There are so many different things you can play with when cooking with chocolate. Mind boggling amounts of variations IMO.

Depends on what you want to enhance/add to the mix
Here are some of the most common ones:
1773075042649.png
Here's a similar table for tea:
1773074864106.png
To infuse liquids like tea or wine into your chocolate batter without ruining the consistency, you generally use one of two methods: liquid replacement or flavor extraction.
The goal is to maintain the total "wet-to-dry" ratio of your original recipe so the cake doesn't become gummy or sink.

1. The Liquid Replacement Method
If your recipe calls for water or milk, you can replace that volume 1:1 with your infused liquid.

For Tea: Brew the tea at triple strength using the water or milk already required by the recipe. For example, if a recipe needs 250ml of milk, gently heat it and steep 4–5 tea bags for 10 minutes.
Pro Tip: Re-measure the liquid after straining, as the tea leaves or bags will absorb some of it. Top it back up to the original required volume.
For Wine: Simply swap out a portion of the water or milk for your wine. For a subtle depth, replace about 25% of the liquid; for a "Red Wine Chocolate Cake" style, you can replace up to 100% of the liquid with a bold red.

2. The Flavor Extraction Method (The "Bloom")
In chocolate baking, adding hot liquid is a secret hack to "bloom" the cocoa powder. This releases the natural oils and intensifies the dark chocolate flavor.

Blooming with Tea: Instead of just using boiling water to bloom your cocoa, use boiling hot, high-strength tea. This provides both the chemical "bloom" and the aromatic tea undertones simultaneously.
Infusing the Fats: Tea flavors are often fat-soluble. You can gently heat the butter or oil from your recipe and steep the tea leaves directly in the fat for 5–10 minutes. Strain carefully before proceeding with your recipe as normal.

3. Dry Infusions
If you don't want to mess with the liquid ratios at all, you can add flavor through the dry ingredients:
Microground Tea: Finely grind tea leaves (like Earl Grey or Matcha) into a powder using a spice grinder and whisk them directly into your flour.

Sugar Blitz: Pulse tea leaves with your granulated sugar in a blender before creaming it with butter to distribute the aroma evenly throughout the crumb.
 
likes2watchU said:
There are so many different things you can play with when cooking with chocolate. Mind boggling amounts of variations IMO.

Depends on what you want to enhance/add to the mix
Here are some of the most common ones:
View attachment 2601807
Here's a similar table for tea:
View attachment 2601806
To infuse liquids like tea or wine into your chocolate batter without ruining the consistency, you generally use one of two methods: liquid replacement or flavor extraction.
The goal is to maintain the total "wet-to-dry" ratio of your original recipe so the cake doesn't become gummy or sink.

1. The Liquid Replacement Method
If your recipe calls for water or milk, you can replace that volume 1:1 with your infused liquid.

For Tea: Brew the tea at triple strength using the water or milk already required by the recipe. For example, if a recipe needs 250ml of milk, gently heat it and steep 4–5 tea bags for 10 minutes.
Pro Tip: Re-measure the liquid after straining, as the tea leaves or bags will absorb some of it. Top it back up to the original required volume.
For Wine: Simply swap out a portion of the water or milk for your wine. For a subtle depth, replace about 25% of the liquid; for a "Red Wine Chocolate Cake" style, you can replace up to 100% of the liquid with a bold red.

2. The Flavor Extraction Method (The "Bloom")
In chocolate baking, adding hot liquid is a secret hack to "bloom" the cocoa powder. This releases the natural oils and intensifies the dark chocolate flavor.

Blooming with Tea: Instead of just using boiling water to bloom your cocoa, use boiling hot, high-strength tea. This provides both the chemical "bloom" and the aromatic tea undertones simultaneously.
Infusing the Fats: Tea flavors are often fat-soluble. You can gently heat the butter or oil from your recipe and steep the tea leaves directly in the fat for 5–10 minutes. Strain carefully before proceeding with your recipe as normal.

3. Dry Infusions
If you don't want to mess with the liquid ratios at all, you can add flavor through the dry ingredients:
Microground Tea: Finely grind tea leaves (like Earl Grey or Matcha) into a powder using a spice grinder and whisk them directly into your flour.

Sugar Blitz: Pulse tea leaves with your granulated sugar in a blender before creaming it with butter to distribute the aroma evenly throughout the crumb.
Click to expand...
Tea or herbal/ green tea?
 
likes2watchU said:
There are so many different things you can play with when cooking with chocolate. Mind boggling amounts of variations IMO.

Depends on what you want to enhance/add to the mix
Here are some of the most common ones:
View attachment 2601807
Here's a similar table for tea:
View attachment 2601806
To infuse liquids like tea or wine into your chocolate batter without ruining the consistency, you generally use one of two methods: liquid replacement or flavor extraction.
The goal is to maintain the total "wet-to-dry" ratio of your original recipe so the cake doesn't become gummy or sink.

1. The Liquid Replacement Method
If your recipe calls for water or milk, you can replace that volume 1:1 with your infused liquid.

For Tea: Brew the tea at triple strength using the water or milk already required by the recipe. For example, if a recipe needs 250ml of milk, gently heat it and steep 4–5 tea bags for 10 minutes.
Pro Tip: Re-measure the liquid after straining, as the tea leaves or bags will absorb some of it. Top it back up to the original required volume.
For Wine: Simply swap out a portion of the water or milk for your wine. For a subtle depth, replace about 25% of the liquid; for a "Red Wine Chocolate Cake" style, you can replace up to 100% of the liquid with a bold red.

2. The Flavor Extraction Method (The "Bloom")
In chocolate baking, adding hot liquid is a secret hack to "bloom" the cocoa powder. This releases the natural oils and intensifies the dark chocolate flavor.

Blooming with Tea: Instead of just using boiling water to bloom your cocoa, use boiling hot, high-strength tea. This provides both the chemical "bloom" and the aromatic tea undertones simultaneously.
Infusing the Fats: Tea flavors are often fat-soluble. You can gently heat the butter or oil from your recipe and steep the tea leaves directly in the fat for 5–10 minutes. Strain carefully before proceeding with your recipe as normal.

3. Dry Infusions
If you don't want to mess with the liquid ratios at all, you can add flavor through the dry ingredients:
Microground Tea: Finely grind tea leaves (like Earl Grey or Matcha) into a powder using a spice grinder and whisk them directly into your flour.

Sugar Blitz: Pulse tea leaves with your granulated sugar in a blender before creaming it with butter to distribute the aroma evenly throughout the crumb.
Click to expand...
Somehow, I figured you'd have some input on the subject. :ROFLMAO:
 
Tweedledude said:
Man did i fall the daylight savings time test?
Crappy sleep two hours behind🤪🤪
Click to expand...
I could not fall asleep last night either. I saw 1:58 the last time I remembered. Woke at 7:30 and it was dark so I retried and 9:54. Got up and a bit more productive. First full run through of taxes almost complete. Considered a job, but relocation seems so far away financially at this point I have to reconsider.
 
likes2watchU said:
There are so many different things you can play with when cooking with chocolate. Mind boggling amounts of variations IMO.

Depends on what you want to enhance/add to the mix
Here are some of the most common ones:
View attachment 2601807
Here's a similar table for tea:
View attachment 2601806
To infuse liquids like tea or wine into your chocolate batter without ruining the consistency, you generally use one of two methods: liquid replacement or flavor extraction.
The goal is to maintain the total "wet-to-dry" ratio of your original recipe so the cake doesn't become gummy or sink.

1. The Liquid Replacement Method
If your recipe calls for water or milk, you can replace that volume 1:1 with your infused liquid.

For Tea: Brew the tea at triple strength using the water or milk already required by the recipe. For example, if a recipe needs 250ml of milk, gently heat it and steep 4–5 tea bags for 10 minutes.
Pro Tip: Re-measure the liquid after straining, as the tea leaves or bags will absorb some of it. Top it back up to the original required volume.
For Wine: Simply swap out a portion of the water or milk for your wine. For a subtle depth, replace about 25% of the liquid; for a "Red Wine Chocolate Cake" style, you can replace up to 100% of the liquid with a bold red.

2. The Flavor Extraction Method (The "Bloom")
In chocolate baking, adding hot liquid is a secret hack to "bloom" the cocoa powder. This releases the natural oils and intensifies the dark chocolate flavor.

Blooming with Tea: Instead of just using boiling water to bloom your cocoa, use boiling hot, high-strength tea. This provides both the chemical "bloom" and the aromatic tea undertones simultaneously.
Infusing the Fats: Tea flavors are often fat-soluble. You can gently heat the butter or oil from your recipe and steep the tea leaves directly in the fat for 5–10 minutes. Strain carefully before proceeding with your recipe as normal.

3. Dry Infusions
If you don't want to mess with the liquid ratios at all, you can add flavor through the dry ingredients:
Microground Tea: Finely grind tea leaves (like Earl Grey or Matcha) into a powder using a spice grinder and whisk them directly into your flour.

Sugar Blitz: Pulse tea leaves with your granulated sugar in a blender before creaming it with butter to distribute the aroma evenly throughout the crumb.
Click to expand...
Most of these things ruin good chocolate.... i am good with my big elm chocolate mayo cake and my ghiradelli back of the bacg choc chip cookies with guittard choc chips..... hahahaha
Lilianna and i had this convo last night.... no herbs, sticks, plants, veggies or vinegar in the sweet stuff.
 
Missk_2022 said:
Most of these things ruin good chocolate.... i am good with my big elm chocolate mayo cake and my ghiradelli back of the bacg choc chip cookies with guittard choc chips..... hahahaha
Lilianna and i had this convo last night.... no herbs, sticks, plants, veggies or vinegar in the sweet stuff.
Click to expand...
You and Lili have it right … don’t contaminate chocolate!
 
dkak001 said:
Somehow, I figured you'd have some input on the subject. :ROFLMAO:
Click to expand...
I may have asked the web for a simple chart... but I've watched a show or two. Some of the creations made with chocolate? 👨‍🍳 🤌

It's one of many subjects I find fascinating but have no desire to try/do. 😂
 
Missk_2022 said:
Most of these things ruin good chocolate.... i am good with my big elm chocolate mayo cake and my ghiradelli back of the bacg choc chip cookies with guittard choc chips..... hahahaha
Lilianna and i had this convo last night.... no herbs, sticks, plants, veggies or vinegar in the sweet stuff.
Click to expand...
Just like mixing drinks... makes no sense to use top shelf if you're adding a bunch of mixers.

Save top shelf for solitary sipping/nibbling.

You want decent but mid-range

Just my 2 cents 🤷‍♀️
 
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