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Recipe Name: All About Chocolate - Cooking Tips Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
MELTING CHOCOLATE
Directions:
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 From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini


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