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?Chocolate Tips, Tricks, and Easy Chocolate Recipes From Malagos Master Chocolate Maker

Chocolate is easily one of our favorite foods, and is one of the most versatile ingredients you can play with, whether eaten on its own, blended into drinks, or used to make decadent desserts. Dark chocolate, in particular, is even better because it doesn’t have milk and sugar added, so it’s easy to adjust the taste to your liking.

While chocolate may be popular, cooking with and handling it can be very tricky. It easily melts and burns, while the best brands to cook with and eat are so hard to find! But you won’t go wrong with the following tips and tricks, plus easy recipes you can recreate, straight from the Malagos chocolate maker himself, Rex Puentespina.

 

How long is the shelf life of dark chocolate?

Dark chocolate is great for up to 24 months.

What is the best way to store chocolate?

It has to be stored in an odorless place because chocolate is very sensitive to odor. Chocolate doesn’t like moisture and water so, if you can, avoid putting it inside the refrigerator because it can absorb other odors and moisture. The best temperature to store chocolate is 20°C, which is very hard to achieve in a tropical country like ours. Instead, you can keep chocolate in the fridge, but wrap it in paper so it doesn’t get wet. Make sure also that you don’t let it sit in fluctuating temperature.

What is the secret to melting chocolate?

Chocolate easily burns so never melt it in a container with direct contact to heat. Always use a double boiler, usually a heatproof glass bowl set on top of a pot with boiling water. Start melting chopped chocolate, not big bars, so it melts easier. You don’t want to keep the chocolate on top of the boiling water for too long so it doesn’t break.

When buying dark chocolate, what should you look for?

You only want four ingredients in your dark chocolate: cocoa liquor, cocoa butter, some sugar, and lecithin. If you have more than four, you’re getting substandard chocolate or a candy bar. You also want a color that’s not too dark because real chocolate is paler in color. Chocolate that is almost black means it is darkened by the processing.

Is chocolate bad for you if you’re on a diet?

Did you know that dark chocolate is a perfect low-carb dessert option for those who are on a ketogenic diet? Since it is high in fat and has low amounts of sugar and no milk, it is a good option for those who are looking for something sweet while watching their weight.

Why choose Malagos Chocolate and where can I buy it?

Malagos Chocolate is pure and all natural, with no gluten, dairy, nuts, preservatives, or artificial coloring, and it is non-GMO too. It is also 100% local so buying Malagos Chocolate directly helps cacao farmers in Davao who are contributing to the production of the chocolate. Malagos Chocolate can be ordered online via The Gift Farm. It is also available in select baking supply stores, specialty shops, and supermarkets around the country.

 

Easy Malagos Signature Hot Chocolate Drink

Recipe by Malagos Chocolate

2 to 3 pieces Malagos Pure Unsweetened Chocolate
1/4 cup milk
1/2 cup water
sweetener, preferably sugar

1. Combine the milk, water, and the chocolate in a milk frother.
2. Put the milk frother inside the microwave to melt the chocolate.
3. Froth the milk.
4. Add your desired sugar and mix well. Serve while hot.

 

Chocolate Panna Cotta

Recipe by Chef Jill Sandique

1 1/2 cups + 2 tablespoons Malagos 65% Dark Chocolate
2 cups fresh milk
4 teaspoons unflavored gelatin
4 cups heavy cream
zest from 1 lemon
1 3/4 cups sugar

1. Place Malagos Dark Chocolate in a clean bowl. Set aside.
2. Pour milk into another bowl. Sprinkle gelatin over milk and set aside for 5 minutes.
3. In a saucepan, put together heavy cream, lemon zest, and sugar. Bring to a boil and remove from heat. Steep for 40 to 45 minutes. Bring back to a boil and add the gelatin mixture. Stir for a minute or 2 then remove from heat.
4. Pour hot liquid over Malagos 65% Dark Chocolate and stir to combine. Strain then pour into individual containers. Chill for at least 6 hours until set.
5. Garnish with grated Malagos Chocolate. Serve while cold.

 

Ginisang Bagoong Alamang With Chocolate

Recipe by Chef Chris de Jesus

1 kilo bagoong alamang or shrimp paste
1/3 cup + 1 tablespoon lard (mantika ng baboy)
3 tablespoons + 1 teaspoon garlic, minced
1/3 cup + 1 tablespoon red onion, minced
1 1/3 cups + 1 tablespoon tomatoes, chopped
2 tablespoons calamansi juice
2 cups brown sugar
3 tablespoons atsuete oil
4 pieces siling labuyo (optional)
1/2 teaspoon ground black pepper
6 pieces Malagos 72% Dark Chocolate

1. Prepare bagoong alamang. Carefully clean and take off foreign objects and set aside.
2. Prepare pan at medium heat. Add lard, onion, garlic, and tomatoes and cook until the tomatoes turn mushy and oily.
3. Add the cleaned bagoong alamang and simmer for 30 minutes.
4. Add brown sugar and calamansi juice and simmer for another 10 minutes.
5. Add atsuete oil, ground black pepper, and the Malagos Chocolate. Cook for at least 10 to 15 minutes.
6. This chocolate bagoong is best served with kare-kare or mango slices.

 

Ginisang Bagoong Alamang With Chocolate was prepared by Chef Chris de Jesus of Provenciano, 110 Maginhawa Street, Quezon City | Photos by Marie Francia