Chocolate & Sugar
Bloom is chocolate rearranging itself rather than going off
· 4 min read
Amrita Kohli
Senior writer, The Last Bite
Amrita has written about baking basics, chocolate & sugar, frozen for most of the last decade and is unreasonably interested in the detail nobody else checks.
17 articles
Chocolate & Sugar
Why a drop of water ruins melted chocolate and a cup of it does not
· 4 min read
Sweet History
Sugar was a spice long before it became a staple
· 3 min read
Sweet History
Ice cream needed a discovery in chemistry before it needed a recipe
· 3 min read
Frozen
Semifreddo needs no machine because the air is already in it
· 3 min read
Sweet History
Most old sweets were a way of getting fruit through the winter
· 3 min read
Baking Basics
Browning butter removes the water first and that is half of what it does
· 4 min read
Frozen
Acid changes what dairy can do in a frozen dessert
· 3 min read
Pastry
Zest and juice come from the same fruit and belong in different parts of a recipe
· 3 min read
Sweet History
Canned milk gave the world a set of desserts that need no dairy nearby
· 3 min read
Chocolate & Sugar
Bitterness and astringency in chocolate are two different sensations
· 3 min read
Frozen
Commercial ice cream is frozen twice and the second time is the point
· 4 min read
Pastry
A doughnut is cooked by oil and the pale ring proves it
· 4 min read
Pastry
Freezing raw dough asks a different question of every dough
· 4 min read
Sweet History
The baker and the pastrycook were separate trades on purpose
· 3 min read
Sweet History
The moulded jelly was a display of wealth before it was a nursery pudding
· 3 min read
Sweet History
Machinery, not recipes, turned confectionery into an everyday purchase
· 3 min read