Not to worry—that’s what this article is for! Let’s explore some popular types of chocolate and see how they can affect your baking and make your treats even more delicious.

How do you make chocolate, anyway?

Making this ingredient called chocolate is a long process that begins far before the local chocolate shop or grocery store. Yup, you don’t just manufacture a chocolate bar and then sell it in stores. It’s a lot more complicated than that!

To make chocolate, you actually start with the seeds of the Theobroma cacao tree, also known as cacao beans. The beans from the tree are dried, roasted, and then ground, resulting in two products: cocoa butter, a smooth, solid, white fat; and what is called chocolate liquor, or ground cocoa beans.

The variety in chocolate mainly depends on how much cocoa butter and chocolate liquor it has compared to sugar, milk solids, and other things mixed in.

Types of Chocolate

On to the main section of this article! Here are some popular kinds of chocolate.

Milk Chocolate

Milk chocolate is a beloved kind of chocolate that you can enjoy for its smooth, creamy texture and sweet, mellow flavor. You can make this type of chocolate by combining cocoa solids with cocoa butter, sugar, and, as the name suggests, milk, either in liquid, powder, or condensed form. The presence of milk gives it a lighter color and a softer texture compared to its darker counterparts. 

Typically, milk chocolate contains about 10% to 40% cocoa mixed with a higher proportion of sugar, which makes it much sweeter and less bitter than dark chocolate. Its mild and sweet profile makes it a popular choice for snacking, candy bars (like those covered in this article), and baking, appealing to a wide range of palates, especially those who prefer a less intense chocolate experience. Milk chocolate’s versatility and delightful taste make it a staple in the world of confections and desserts.

White Chocolate

White chocolate stands out in the chocolate family for its, well, white color. Aside from that, white chocolate doesn’t contain cocoa solids – the element that gives chocolate its usual brown color and rich taste. Instead, it’s made primarily from cocoa butter, which is the fat extracted from cocoa beans, combined with sugar and milk solids. This unique blend results in a creamy, ivory-colored chocolate with a smooth, velvety texture.

White chocolate’s flavor is sweet and rich-when you taste it, you might describe it as having a delicate, buttery profile with hints of vanilla. It lacks the bitterness associated with cocoa solids, making it a favorite for those who prefer a sweeter and less intense chocolate taste. The minimum cocoa butter content in white chocolate is usually about 20%, contributing to its melt-in-the-mouth quality.

White chocolate’s mellow and sweet character makes it a popular choice for ganaches, frostings, and as a coating for truffles and candies. Its ability to pair well with a variety of flavors, from fruits to nuts, also makes it a valuable ingredient for creating different kinds of desserts, even avant-garde ones. For those who enjoy experimenting in the kitchen, white chocolate offers a delightful canvas for culinary creativity.

Dark Chocolate

Dark chocolate is different from milk or white chocolate because it has more cocoa and less sugar. This gives it a darker color and gives it a bold, intense flavor. Dark chocolate is made with cocoa solids, cocoa butter, and a small amount of sugar, but usually doesn’t have much or any milk.

The amount of cocoa in dark chocolate can be anywhere from 30% to over 80%, meaning it is less sweet chocolate. However, people still like it because they consider it to be healthier and full of antioxidants. It’s great for baking things like rich cakes and desserts like chocolate brownies, and it goes well with lots of flavors, like fruits and nuts, especially if you’re looking for a flavor profile with a really chocolatey taste.

Unsweetened Chocolate

Unsweetened chocolate, also referred to as baking chocolate, is a pure form of chocolate used in cooking and baking. It’s made entirely from ground cocoa beans, resulting in a product that contains 100% cocoa solids without any added sugar. This gives this chocolate bar a very strong and bitter taste, making it unsuitable for eating on its own but ideal for recipes where other ingredients add the necessary sweetness.

You can use unsweetened chocolate as a base in recipes, combined with sugar and other ingredients to create a balanced flavor profile. Since it provides a deep, rich chocolate flavor to chocolate cakes, brownies, and other desserts and doesn’t have sugar, it allows bakers to control the level of sweetness in their creations. Its versatility makes it a must-have for anyone who loves to bake and experiment with chocolate recipes.

Cocoa Powder

Cocoa powder is a key ingredient in many baking recipes, known for its rich flavor and versatility. You make it by grinding cocoa beans and removing most of the cocoa butter, leaving a fine powder. This process results in a product that’s almost 100% pure cocoa content, giving it a strong, bitter chocolate flavor.

Because it’s unsweetened and has a low fat content, cocoa powder is perfect for adding a deep chocolate flavor to baked goods like cakes, cookies, and brownies without making them too heavy. It’s You can also use it in other recipes like hot chocolate, chocolate sauces, and even some savory dishes for a touch of richness. Cocoa powder also easily mixes into batters and doughs.

Couverture Chocolate

Couverture chocolate is a high-quality chocolate that is a favorite among professional chocolatiers and pastry chefs. What sets it apart is its high cocoa butter content, typically ranging from 32% to 39%, which gives it a superior ability to coat and mold into shapes with a smooth, glossy finish. This high percentage of cocoa butter, combined with proper tempering, ensures that couverture chocolate melts evenly and has a satisfying snap when broken.

This kind of chocolate comes in dark, milk, and white chocolate varieties, offering versatility in flavor and application. It’s also Ideal for making fine chocolates, truffles, and chocolate decorations, especially since couverture chocolate has a rich flavor and creamy texture. Whether it’s for dipping, coating, or as a base for ganaches, couverture chocolate provides a luxurious taste and professional-quality results, making it a must-have for anyone serious about chocolate crafting.

Want a taste of using this type of chocolate? Try out Chef Ely Salar’s The Art of Chocolate class.

Ruby Chocolate

Ruby chocolate is a relatively new and unique addition to the chocolate world, known for its striking pink color and distinct flavor. Introduced in 2017, chocolatiers make this from specially selected ruby cocoa beans, which naturally have a pink hue. This type of chocolate stands out not just for its color but also for its complex flavors, which you can describe as a unique taste of white chocolate and berries, without the addition of any berries or fruit flavors.

Unlike traditional chocolates, ruby chocolate offers a tart yet sweet experience, making it a popular choice for innovative confectionery creations. It’s particularly appealing for its aesthetic value in desserts and chocolates, offering a visually stunning alternative to the classic chocolate varieties. Ruby chocolate’s unique flavor profile and eye-catching appearance make it a favorite among chefs and food enthusiasts looking to experiment with new and trendy ingredients in their culinary creations.

And of course, these would look super appealing if, say, you made a gift basket, especially during the holiday season or special occasions. Your eye-popping chocolate gifts would be the talk of everyone.

Which type of chocolate is the most popular?

It’s hard to say which type of chocolate is the most popular because everyone has their own favorite. It’s the same as answering how many types of chocolate are there. Why?

For instance, some people might say milk chocolate is the most popular type because it’s sweet and creamy. Plenty of companies and chefs also use milk chocolate in candy bars and desserts.

Then there’s dark chocolate, which has been getting more popular lately, especially with adults who want something less sweet and maybe a bit healthier, as mentioned above. White chocolate is also popular in its own way. It’s really sweet and doesn’t taste much like regular chocolate, but lots of people like it for its creamy flavor.

In short, it really depends on who you ask. Everyone has their own favorite when it comes to eating chocolate for sure!

Want the types of making artistic chocolate explained?

Now that the different types of chocolate that are popular have been explained to you, what’s the next step? Well, you might want the opportunity to explore the delightful world of chocolate making. 

If yes, The Bailiwick Academy has you covered! Introducing Chef Miko Aspiras’ latest class, Festive Chocolate Confections!

In this class, you’ll learn how to make amazing chocolate treats. We’ll show you how to make cool Chocolate Blocks of different flavors, fancy Chocolate Lollipop Webs, and really special Matcha Nama Chocolate. You’ll work with different kinds of chocolate like milk, dark, and white, and learn how to turn them into beautiful chocolate pieces. 

These chocolates won’t just look good or be great as sweet treats; they can also be good for your business if you’re thinking of selling them!

So, are you ready to start creating awesome chocolate creations? Sign up at The Bailiwick Academy and start your chocolate-making adventure today!

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Keep coming back to The Bailiwick Academy blog for more baking and cooking tips, kitchen tricks, and much more!

The post Types of Chocolate Explained appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

But we Filipinos aren’t only limited to those two. And if you indeed are limiting yourself to a particular spread for sandwiches, then we invite you to discover more. You might surprise yourself as you find yourself having a new favorite in the course of trying different spreads for your sandwiches.

So what sandwich filling should you try, exactly? Well, that’s what this article is for. 

In no particular order, let’s take a look at some of the popular (making them the best) sandwich spreads you can try here in the Philippines – whether on bread or if you’re going to eat the spreads directly (you can!).

Oh and just to be clear, when we say sandwiches in this article, we just mean delicious bread and the spread, or the “palaman”. There will be no meats like roast beef or fried fish. If you’re looking for popular sandwich ideas, then check out our blog post on good sandwich ideas, okay?

On to the list!

Popular Sandwich Spread 1: Cheese Spread

The great thing about the cheese spread is that it quickly adds some contrast and flavor to whatever you’re eating, be it pandesal, sliced bread, or even crackers. It’s also cheap and accessible in either grocery or sari-sari stores, making it one o the most popular sandwich spreads ever.

Cheese spread is also pretty versatile – it’s not only for your favorite carbs! You can smear it on hot dogs, fruits, and pretty much whatever you eat with cheese.

And if you’re bored with the usual cheese spreads, you can find plenty of variations in the market to buy. Some examples are Queso de Bola spreads, pimento cheese spreads, and cream cheese spreads.

Popular Sandwich Spread 2: Mayonnaise

Technically for us, mayonnaise is not a spread by itself. When we eat mayonnaise, it’s usually within a particular sandwich, like an egg salad sandwich.

But some Pinoys do eat it by itself and just bread. Mayonnaise CAN be kind of thick and is definitely creamy. We guess that this combo can count as a complete meal for people who are rushing to eat.

Just like the cheese spread, mayonnaise is also pretty versatile. It serves as an ingredient for a lot of food like the spreads for chicken sandwiches and for macaroni salad, a Christmas favorite. It’s also a base for many sauces and dips and can add flavor to any popular sandwich of your choice.

Popular Sandwich Spread 3: Peanut Butter

Peanut butter is another of the popular sandwich fillings here in the Philippines. And who wouldn’t like peanut butter? It’s made of roasted peanuts, giving it a caramel taste, and mixed in with sugar. 

And because it’s made of peanuts, there’s a delicious and powerful combination of sweet and salty, making for the flavor layer effect that’s just so good! Now imagine applying that to bread or crackers, another combo of sweet and salty. 

Yum, are we right?

There are now many variations of peanut butter, like almond butter (which incidentally, is one you can eat while on a keto diet, unlike a lot on this list) and cashew butter. To each his or her own nut, we guess?

Popular Sandwich Spread 4: Fruit Jam

Another thing that Pinoys love is fruit. Hey, we have plenty of fruits, why wouldn’t we love them, right? Of course, the only problem is that not all the fruits in the Philippines grow in the same area or island, so we’d have to either go to that place, or buy fruits.

Both options can get pretty expensive!

So we’re thankful that there’s such a thing as fruit jam or fruit marmalade. Flavors such as strawberry, mango, and orange are some popular spreads for bread. But lately, there have been more experiments such as calamansi, santol, and coconut, which make for more unique flavors.

The experiments didn’t just stop with fruit flavors. Spread producers are now filling the market with combinations of fruit and other ingredients like mango and cheese. There’s even bacon jam mixed with peach!

We can’t wait to see what the next fruit jam flavor will be, especially since we know whatever it is, us sandwich lovers will be the winners.

Popular Sandwich Spread 5: Chocolate Spread

Ah, chocolate. We bet that any most popular sandwich fillings list (oh, like this one!) would put chocolate at the top.

Think about it. Why is Chef Ely Salar’s restaurant always full of customers, right? And that’s also why our courses involving chocolate always get enrollees.

And when it comes to chocolate spreads here in the Philippines, we have plenty of options! There’s milk chocolate, dark chocolate, and white chocolate. You also have your choice of texture, whether crunchy or creamy, as well as the taste, whether you want it super sweet or just right.

These chocolate spreads are likely to be available only in convenience stores or in groceries. You know where to go when you’re craving chocolate on bread! Especially freshly-baked ones…

Mmmm!

Popular Sandwich Spread 6: Liver Spread

Liver spread is a savory spread. One particular brand has made this spread popular in the Philippines. It can be made from pureed pork, beef, or chicken liver mixed with cereal. 

Think of it as the Filipino equivalent to pâté. It’s also creamy and has tiny chunks of meat, which can make for a great meal when smeared on bread or an appetizer when put on crackers. It’s also highly flavorful, which means liver spread makes for a great sandwich spread overall! 

You also use liver spread on some Filipino dishes like caldereta, Filipino spaghetti, and lechon sauce. 

So if you want to experience Pinoy pâté, make sure to try out liver spread! But if you’re interested in making your own liver spread, check out our Chicken Liver Pate class.

Popular Sandwich Spread 7: Condensed Milk

Wait what? Condensed milk? Really?

Well, yes. We know you usually eat it with shaved ice desserts or fruits, so it probably won’t usually be the answer to “What is the most popular spread used on sandwiches?”, but hear us out. 

Or you know what, try it out.

Yup, go and buy a can of condensed milk. Pop it open, and smear some on your bread. Eat it.

Super good, right? That’s a reason why in some Indian restaurants, they offer condensed milk with their roti or naan. 

And here’s another way to make it better: go smear some condensed milk on the bread, then pop it into the toaster. You’ll thank us later!

Popular Sandwich Spread 8: Butter

Butter is definitely a sandwich spread that’s also pretty popular. Not only is it considered relatively healthy, but well… butter pretty much goes with everything, not just bread. It’s probably because butter is made mostly of fat.

This explains it more:

Or well, we could just also think that the saltiness of butter goes with the sweetness of bread… or even that any flavor is better than just plain old bread?

Let’s just go with that why butter is part of this list of popular sandwich spreads.

Want to add more to your sandwich spreads list?

If you’ve reached the end of this list and you’re still looking for a sandwich spread to try (maybe you’re not feeling those in the list), we have a suggestion. What’s that? You can always do some homemade sandwich spreads for yourself, especially if you don’t like the taste of these popular bread spreads.

To do this, check out Chef Miko Aspiras’ latest class: Sweet Spreads Deluxe!

That’s right! You’ll learn these four premium, luscious spread recipes:

• Burnt Butter Salted Caramel Crunch – a spread that has a sweet and salty flavor profile with the deep taste of burnt butter.

• Strawberry Calamansi Curd with Marshmallow – a spread made with strawberry curd, calamansi and fluffy homemade marshmallow.

• Ensaymada Butter – inspired by ensaymada buttercream topping with bits of crunchy ensaymada and salty cheese; and

• Chocnut Crunch Dark Chocolate Spread – influenced by the popular Pinoy candy bar, it’s a sweet and salty peanut croquantine in a smooth dark chocolate spread. 

After this class, you won’t have to wonder about which different sandwich spreads to get – you know you’re going to want these waiting for you when you open your ref! They’re that good, you won’t need bread to enjoy them!

Plus, not only will you have some of the best sandwich spreads ever, you can also use them for cakes, pancake toppings, and even as flavor enhancements to your buttercreams.

And since Christmas is coming up and people are looking for giveaways, just put these in some cute bottles and you’re good to go!  

Cater to the sandwich lovers in you and your family (and your customers too)! Sign up at The Bailiwick Academy today and enjoy spreading some deliciousness – literally!

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Keep coming back to The Bailiwick Academy blog for more kitchen tips, tricks, and much more!

The post Popular Sandwich Spreads in the Philippines To Be Experienced! appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

Well, not to worry. Read on for a few ideas on how to serve fruits!

Serve fruits cut up.

Well, yes, you might be annoyed with this first choice. After all, putting fruits on a cutting board, chopping them up, and serving them on plates is the most basic thing you can do. 

Guess what? 

It’s still one of the best things you can do! If you just want to eat fruit or serve fruits to guests, there’s nothing wrong with cutting them up, putting them on plates, and serving them to guests. They can enjoy the fruit using their hands (if for example, you’re serving apples or oranges), or using spoons (if you’re serving mangoes).

Of course, you might feel like you want to add a little oomph to your presentation. For example, you’re wondering how to serve fruit for a party, or you want to make an epic fruit platter or pretty fruit bowls.

Well, you can Google “how to cut fruit properly” or “how to cut up fruit” and check out some fancy cuts. You can also search for fruit platter ideas and copy what you like to make a nice presentation of your delicious fruit selections.

Or you can just buy a bunch of sticks and make fruit kabobs!

In short, there are plenty of things you can do with the basics, from a basic snack to instant party foods.

How to serve fruits: as a fruit punch

So when we say fruit punch, it’s not related to boxing in any way. What we are referring to are the drinks at parties that are made of fruits. How to serve fruit punch, you ask? Well, punch is usually placed in a big bowl and scooped into cups, but we’re sure you can also place them in glass pitchers.

The best part? Some fruit punches are made with alcohol. That’s right, feel free to mix the fruits of your choice (apples, oranges, grapefruits, pineapples, etc.) with your favorite alcoholic drink, like vodka, gin, or red wine. Experiment and find a combination that works (even if it sounds weird!).

How to serve fruits: as jams

Can you eat fruit first thing in the morning? Is it okay to have fruits for breakfast? 

Well, there’s this thing our mothers used to always tell us about fruits. You know, the “never eat fruit on an empty stomach” thing. We’re not sure if that really applies, but we digress.

Anyway, if you want fruits first thing in the morning but don’t want to risk a stomachache, we suggest this method on how to serve fruits for breakfast: fruit jams! 

If you’re wondering how to serve fruit jam, well, they usually come in bottles (whether store-bought or if you made them) so you can eat them out of the bottle (if you’re the only one eating) or spread them on bread. 

What fruits make the best jam? Well, there are plenty of fruit jams: orange, strawberry, mango, and more. Find the one which tastes the best!

How to serve fruits: in bread

Have you heard of raisin bread? If yes, then that’s an example of fruits in bread! Warm raisin bread is one of the best comfort foods you can ever eat.

Of course, fruit in bread is not limited to just raisins. For your bread recipe, you can use other dried fruits like mangoes, cranberries, currants, oranges, and cherries. Make your own comfort food if you will.

Dip fruits in chocolate!

Who needs complicated dessert recipes when all you need to do is get your favorite fruit, some chocolate dip, and, well, dip the fruit into the chocolate? Chocolate-dipped fruit is pretty much party food! And whether you use dark chocolate, milk chocolate, or a chocolate fruit dip (meaning the fruit is already incorporated into the dip), you can be sure the end result is delish!

Incorporate fruits in cake!

There are plenty of cake recipes out there that incorporate your favorite fruits into cakes. You have strawberry cakes, mango cakes, and even fruit cakes, which are bestsellers, especially during Christmas.

We guess this section answers “How to serve fruit for dessert?”, wouldn’t you agree?

Serve fruits in a soup.

You might be used to the usual soup recipes being savory. So a soup recipe that involves fruits sounds kind of weird, right? 

Well, not in other countries. According to Wikipedia, there’s fruit soup in China and Europe. 

But what’s fruit soup anyway? Well, it’s a soup using fruit as the primary ingredient, and can be served hot, cold, and alcoholic or not. And some soup recipes involve milk, cream, dumplings, and the aforementioned alcoholic dumplings.

Speaking of soup and fruits, there’s actually a sinigang variant here in the Philippines that involves strawberries. We’re not kidding, and it’s actually pretty delicious. So fruits in soup might actually be worth exploring, eh?

Serve fruits as a fruit salad.

Ahh, fruit salad. Yet another Filipino dessert favorite for Christmas. Basically, you take fruits (summer fruit, tropical fruit, whichever fruit), mix them with condensed milk, put the mixture in the refrigerator, and eat it hours later. That’s how simple fruit salads are in the Philippines.

Of course, there are also fruit salad recipes where fruits get heated on a pan just to get their juices flowing. You then mix the various fruits and then eat them for a juicy, sweet, delicious treat.

How to serve fruit salad? Well, they’re usually in bowls, but a variant for Filipino fruit salads is the mixed fruits served inside half of a coconut. The coconut serves as the bowl, plus additional fruit with the coconut meat.

Whichever recipe you like, add some whipped cream after for additional flavor!

Serve fruit as a salsa.

Let’s say you want to eat fruits, but don’t want them to comprise your whole meal. Well, you can always eat something savory but still incorporate your fruit into it. For example, why not eat a burrito with fruit salsa? It’s your fruit dip if you will. 

You can use fruits such as avocados, mangoes, and tomatoes (yes, tomato is a fruit) and mix them with vegetables for a nice, tangy dip.

How to serve fruits? Frozen!

Did we say frozen treats in the form of frozen fruits? Yes, we did. Think of it as a healthier alternative to ice cream. Experiment with all the fruits that you can get your hands on to find out which one you like best frozen. Some taste great frozen, while others are better thawed. 

We recommend trying out bananas, papaya, oranges, and even seedless grapes! And don’t worry: all kinds of fruits can be frozen safely and will last up to a year.

Speaking of how to serve fruits…

Did you know that The Bailiwick Academy has three new classes with Chef Miko Aspiras? And that all of them involve fruits?

That’s right! If you’ve enrolled in his Elevated Filipino Desserts class and his special Burnt Basque Cheesecake Class, you will surely enjoy Chef Miko’s new recipes!

First, his Fruity Floral Jelly Castella class!

Enroll in this class and you’ll learn to make a showpiece of a fruit and cake combo! It looks beautiful and tastes super good!

Next, his Mango Cashew Travel Cake class!

We’ve talked about cashew desserts before. Now imagine eating them with mango… and in a delicious, buttery loaf! Yum!

And finally, his Very Berry Muffins class!

These will be the best fruit muffins you will ever make and taste!

Each class is Php1299.

BUT… why enroll in just one, when you can get all three classes? 

If you want them all, then you can enroll in Fruit Extravaganza!

That’s right! Not only will you learn how to make the beautiful Fruity Floral Jelly Castella, the elegant Mango Cashew Travel Cake, and the lovely Very Berry Muffins, but you’ll also get them at a lower price than buying three separate classes. Instead of spending Php3897, you’ll only spend Php3499. That’s almost 400 pesos saved!

What are you waiting for?

Enroll in The Bailiwick Academy today! 

The post How to Serve Fruits: 10 Creative Ways! appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

In fact, if you haven’t tasted one, you’re might just be living under a rock. It’s that prevalent nowadays!

But what is a BBC exactly? Where did it come from? Why does it look like that? And…

So many burning (hehe) questions, right? Well, don’t worry! We’ll do our best to answer your questions in this blog post. Let’s get to it!

What is burnt basque cheesecake?

Burnt basque cheesecake is the international version of the tarta de queso of the La Viña San Sebastian cheesecake. La Viña is a bar and restaurant in San Sebastian, Spain. What makes this Spanish basque cheesecake different is the baking method. Usually, you bake regular cheesecakes slowly, using low heat. The burnt basque, on the other hand, requires high heat and a faster baking time.

In short, a BBC is basically still a cheesecake. You will just bake it quickly at a high temperature to get that singed look while keeping the insides soft and creamy.

Not only is it a unique cheesecake variation, but it’s also a baking technique! Cool, huh?

What is the origin of burnt basque cheesecake?

As mentioned above, burnt basque cheesecake originated in Spain. Pastry Chef Santiago Jimenez Rivera of La Vina Bar and Restaurant is credited for having invented it. He invented it three decades ago. 

What he did was put together common pastry ingredients and cake baking ideas from various sources. The end result was a leveled-up dessert and a signature La Vina cheesecake. Of course, the process was a hit-and-miss one, but we’re glad he went through it. Otherwise, there would be no Spanish-style cheesecake that is toasted on all sides, right?

Why is it called BBC?

If you take one look at it, you’d understand why it’s called burnt cheesecake. The scorching oven temperature is the reason for this cheesecake’s dark, toasted look. 

If you think about it, its exterior actually resembles an oven-baked pizza with uneven scorch marks. But of course, it’s not a pizza: it’s a burnt-baked cheesecake!

But did you know here in the Philippines, it’s also called basque burnt cheesecake. That term was coined by our very own TBA instructor, Chef Miko Aspiras.

Why that term? Chef Miko decided on this term to connote the origin (Basque region in Spain), its unique quality (burnt), and for what the dessert essentially is – a cheesecake.

Oh, and keep Chef Miko in mind. We’ll get back to him later, we promise. 

(Speaking of Chef Miko, have you enrolled in his classes yet?)

How is it different from other cheesecakes?

It is not just a burnt New York cheesecake. The BBC has soft, cream insides similar to a souffle or crème brulee. It is also lighter and airier than the classic cheesecake, which usually has a firmer, more solid texture.

And don’t forget, it is baked differently with high heat and faster cooking time instead of low speed and heat.

How does basque burnt cheesecake taste like?

The burnt basque cheesecake has all that yummy taste that a classic cheesecake has but leveled up. It does not have a crust like its American counterpart, though. However, it does have a toasty, crusty exterior with a creamy cheesecake filling. 

The burnt basque cheesecake taste is like heaven! It’s like eating a combo of your favorite desserts. It has the taste of cheese and the texture and creaminess of a souffle. And if you look closely, the exterior is similar to that of an egg pie or crème brulee. Are you asking yourself “is basque burnt cheesecake good?” Well, it only means one thing. It’s time to go get yourself a slice of dessert nirvana! It’s that good.

What makes BBC taste so good?

The combination of its burnt toasty exterior and soft, creamy and luscious interior makes the burnt basque cheesecake stand out in terms of taste and texture. It is not just the taste that makes it so good. It’s also how the dessert feels inside your mouth once you’ve taken a bite. It is creamy, light, and airy, much like a Japanese Hokkaido cheesecake.

How to keep burnt basque cheesecake? 

One question often asked is how to store burnt basque cheesecake. Serving burnt basque cheesecake at a party? Let it reach room temperature a few hours after baking. That will make this stand-out dessert ready for serving when your guests start arriving.

You can also make it ahead of time, then store it in the refrigerator. Be sure to remove the burnt basque cheesecake an hour before serving to reduce the chill from refrigerator storage.

How long can basque burnt cheesecake last?

Wondering about the burnt basque cheesecake shelf life? Well, it is best to consume burnt basque cheesecake kept at room temperature on the day that it is baked. Just make sure you have given it enough time to get to room temperature after taking it out from the oven rack.

But if you would like to prepare it beforehand, burnt basque cheesecake can be made the day before. Make sure to keep in the refrigerator 3 – 5 days prior to serving.

Can I freeze burnt basque cheesecake?

While the cheesecake will taste best if you consume it on the day you made it, the good news is that you can freeze burnt basque cheesecake from six to twelve weeks. Just make sure that the burnt basque cheesecake has cooled to room temperature before storing it in a freezer. And also, cover the whole cake with plastic wrap to directly seal the cake from other elements in the freezer.

Once you are ready to consume it, place the burnt basque cheesecake in the refrigerator the day before. That should give it enough time to thaw.

What are the ingredients of BBC?

The Spanish cheesecake recipe is actually very simple. If you are wondering what the recipe for burnt basque cheesecake is, wonder no more. They are just a few, commonly found ingredients. It’s even fewer than the ingredients you’ll find in a regular cheesecake recipe!

Ingredients for burnt basque cheesecake include cream cheese, cream, sugar, eggs, and flour. Of course, you can innovate and add more ingredients that will make your burnt basque cheesecake uniquely your own creation.

In case you’re wondering, you can even make a keto version of the BBC! Check out our keto cheesecake class here.

Can I make other flavors?

While BBC has its core ingredients, you can definitely innovate the recipe! Add any ingredient that you feel matches well with the taste of cheesecake.

Some of the flavors in the market include chocolate, coffee, Oreo, lemon, and even green tea. 

You can even localize and personalize it by adding fruit toppings to create your own mango basque burnt cheesecake or strawberry basque burnt cheesecake. Or you can add that Japanese touch to come up with your own matcha basque burnt cheesecake. 

Of course, just make sure you have the process of baking right down pat before experimenting with other flavors.

What is the process for making one?

Want to know the general process for making the BBC? There are plenty of Youtube basque burnt cheesecake videos that can tell you what to do. But if you just want to read, you would need the basic ingredients, a cake pan, and parchment paper. Since BBC does not have a crust, you have to line the pan with parchment paper.

Making BBC is all about the ingredients, the baking technique, and cooking time. Because it does not have a crust nor does it require a water bath, preparation and baking time is much quicker.

The process is actually very simple. Prep time is about 5 minutes. Work time is another 10 minutes. Baking time takes about 50 minutes. You also need to preheat the oven an hour before baking. The total time from preparing to the cheesecake being ready is about 3 hours.

Combine the burnt basque cheesecake ingredients to make the cheesecake batter. You will then pour the well-mixed batter into the pan with parchment paper. Make sure that the parchment paper covers the whole pan and exceeds its edges by about 2-3 inches. This process is to make sure that the batter is kept in place while it bakes.

After that, you may now place the pan in the preheated oven for about 55 minutes. This is enough time for the exterior of the cheesecake to set while keeping the inside jiggly like jello. Make sure the cheesecake has that burnt look before removing the pan from the oven. You can also make a custom-sized one by using different sizes of say, a round cake pan. Just make sure to adjust the ingredients needed accordingly.

Burnt basque cheesecake Philippines = The Bailiwick Academy

Want to learn how to bake this burnt Spanish cheesecake? Well, we have a class available. It’s not burnt basque cheesecake by Chef RV Manabat (you know, just in case you were wondering, hehe). 

Remember that we told you to keep Chef Miko in mind? Guess what? You can learn how to make this cheesecake from the basque cheesecake masterchef himself! Check out the video below for our BBC class with Chef Miko.

Isn’t that great, Bailiwickers and home cooks? Not only does he teach you how to make La Vina basque burnt cheesecake, but he will also teach you his tips and tricks to making it even better. After this lesson, you might be well on your way for your food business to be known for making the best basque burnt cheesecake in Manila! 

Enroll in this class and you’ll learn his original, sought-after recipe for Basque Burnt Cheesecake. Plus, you’ll get to make three different flavors: Almond and Coffee, Matcha Black Sesame and Mixed Berries, and Ube and Coconut.

So what are you waiting for? Follow your passion for creating delectable, mouth-watering dishes and desserts! Sign up now at The Bailiwick Academy!

P.S. Chef Miko’s class is on sale! Instead of it being at Php3,499, you can get it for 30% off!

That’s right, you can get it for only Php2449.30… but only up to December 13, 2021, 11:59 PM! Make sure you grab the opportunity to enroll! Check out what Bailiwickers have been saying:

It’s definitely worth the enrollment!

P.P.S. If you won’t be able to enroll before the 13th, don’t worry. The Bailiwick Academy has a Christmas sale just for you!

That’s right! It’s 30% off for ALL CLASSES, not just Chef Miko’s BBC class. Time to add to cart, and check out when the sale starts.

Make sure to sign up at The Bailiwick Academy to avail yourself this Christmas gift!

The post Burnt Basque Cheesecake: The Levelled-up Cheesecake You Never Knew You Wanted! appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.