Savvybearcat.com

Save to favorite Discuss All About Chocolate - Cooking Tips recipe

Write a comment Print All About Chocolate - Cooking Tips recipe

Print this recipe Email All About Chocolate - Cooking Tips recipe to friend

Email this recipe

All About Chocolate - Cooking Tips

Category: Misc

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

***** Not Found *****

Instructions:

MELTING CHOCOLATE

Chocolate scorches easily, so always melt it over hot - not boiling
~ water. It is best to use a double boiler, but you can improvise by
using a c or bowl in a small saucepan over very gentle heat. The
water must be kept below simmering to prevent steam from curling up
and hitting the chocolate. If steam gets into the melted chocolate it
will immediately thicken the mixture to a stiff mass. If this does
happen, however, you can rescue the chocolate by softening it again.
To do this, add 1-2 tb of vegetable shortening (never use butter as
it contains moisture which will cause the chocolate stiffen even
more!) to the chocolate and stir vigorously. You can also melt
chocolate directly over very low heat in a heavy gauge saucepan, but
you must watch the mixture carefully.

HOW TO MAKE CHOCOLATE CURLS

Use a vegetable peeler with a long narrow blade and a chunk or bar
of chocolate. Warm chocolate and blade slightly. Be sure your peeler
is absolutely dry. Draw the peeler along the smooth surface of the
chocolate.

HOW TO GRATE CHOCOLATE

Be sure that the block of chocolate is cool and firm. Grate on hand
grater, cleaning the grater often so that the chocolate doesn't clog
the surface of the blade. You cn use a blender, but be sure to cut the
chocolate into sm pieces first.

HOW TO STORE CHOCOLATE

Chocolate should be stored in a cool, dry place at a temperature of
about 60F. If the chocolate becomes too warm, the cocoa butter rises
to the surface and forms a dusty gray film known as "bloom." This
"bloom" is not harmful and, once the chocolate is melted, it returns
to its natural rich brown color. If you do store chocolate in the
refrigerator or freezer, take in out and let it stand until it
returns to room temperature before you use it in a recipe. Chocolate
is very sensitive to sudden changes of temperature and you will not
get the best results if you do not treat it with respect.

Origin: Farm Journal's Choice Chocolate Recipes Posted in COOKING by:
Sharon Stevens 8/10/93