BAM chocolate and uses

Now all amateur dessert makers can create with it too! The BAM collection of chocolate and cocoa confectionery products is made up of carefully selected chocolates and cocoa of the highest quality and proven great taste.

In the BAM Chocolate Collection, you can find chocolates of all kinds; from the classic dark chocolate to one that is pink without the need for any colouring. Because the collection is so varied, I''ve provided some ideas below on when to use some of the chocolates.

1. BAM - dark chocolate

BAM Dark Chocolate will delight you with its versatility, as it really can be used in most chocolate recipes. It is ideal for creams, ganaches, mousses, ice creams, biscuits, cookies, sponge cakes, soufflés and other creamy chocolate textures. It can also be used for modelling and chocolate decorations. It is also scientifically proven that dark chocolate contains certain substances that have a positive effect on the human body. All the more reason to reach for dark chocolate.

2.BAM - white chocolate

It is ideal for bars, pralines, creams, ganaches and mousses. It can also be used to make chocolate decorations. The chocolate contains real cocoa butter and real vanilla, which results in an authentic chocolate taste. Believe it or not, white chocolate is not only used to make sweet dishes. White chocolate, like milk and dark chocolate, can also be used in savoury dishes, where its use has been known for many years. For example, the Aztecs found that the combination of hot spices and chocolate was perfect more than a thousand years ago, and they used it to great effect in their chocolate drinks, to which they added chilli. Thus, to this day, all types of chocolate are used in Mexican and European cuisines, especially in combinations with spicy meat dishes, where they are an excellent additional spice to enhance the flavour of the main dish.

3. BAM - milk chocolate

It has a sweeter and milder taste than dark chocolate, but can often taste like fresh milk or caramel. Like dark chocolate, milk chocolate is ideal for custards, mousses, ganaches, ice creams, cookies, biscuits and other creamy chocolate structures. But it works best in a recipe for dessert in a jar - triple chocolate cream.

4. Tips for using BAM chocolate

HEATING: BAM chocolate has one great advantage and that is that it comes in drop form. The droplets help the chocolate to melt evenly when melting. The chocolate can be melted over a water bath, but if you are in a hurry or have no other option, you can melt it in the microwave, but you need to make sure you keep stirring it, otherwise it will not melt as evenly. It is recommended to take the chocolate out of the microwave every ten seconds, stir it, put it back in and repeat the process until the chocolate is melted.

When melting chocolate with a water bath (INSTRUCTIONS: to melt, first pour water into a larger glass and place a smaller glass on top. Be careful not to pour too much water, as the upper, smaller prawn must not touch the water. (It is most important to make sure that the water does not come into contact with the chocolate, as this can cause lumps to form.

CHOCOLATE-NASVET: white chocolate is the most sensitive to melting. Heat white chocolate more slowly and be really careful that it does not heat up too quickly due to too high temperatures.

Melted chocolate is believed to be at its most delicious when it cascades beautifully over the chocolate fountain. For the fountain, a special chocolate is recommended, which is specifically designed for melting in the chocolate fountain. It differs from other chocolates in that it contains a lot more cocoa butter, which makes the chocolate flow beautifully and allows it to flow silky smooth through the fountain. Choose between BAM white, milk or dark chocolate for your fountain.