Cooking Hints and Tips   
Chocolate



Chocolate Myths
How to Make Chocolate Lace
How to Melt Chocolate
How to Temper Chocolate
A Second Way to Temper Chocolate
A Third Way to Temper Chocolate
Miscellaneous Chocolate Information
History and Information About Chocolate

The shine or gloss of chocolate is one key to the quality. It isn't a question of whether the chocolate is light or dark--it is the brightness of the color that indicates good quality. To make chocolate cut-outs, melt Semi-Sweet, German's Sweet, or White Chocolate. Pour melted chocolate onto waxed paper-lined baking sheet. Cover with another sheet of waxed paper and roll lightly with a rolling pin until 1/8-inch thick. Chill until set, about 5 minutes. Peel off top layer of waxed paper and cut shapes with cookie cutters. (If the chocolate is too brittle to cut, let stand at room temperature a few minutes.) Store in refrigerator. Ideal chocolate storage temperature is 78F degrees. If chocolate is stored at higher temperatures it will develop a grayish color that will not affect the taste. Unsweetened chocolate is pure chocolate and cocoa butter. (There's no sugar added.) Often called baking or bitter chocolate, it is used almost exclusively for baking and cooking. Unsweetened cocoa powder is pure chocolate with most of the cocoa butter removed. It is most often used in baking. Those labeled Dutch-process or European-style have been treated to neutralize natural acids, giving the cocoa powder a mellow flavor and darker, redder color. Semisweet chocolate is pure chocolate with added cocoa butter and sugar. Although it is sometimes referred to as bittersweet chocolate, the latter is usually darker and less sweet than that labeled semisweet. Some European bittersweet chocolates are labeled dark chocolate. Use dark, semisweet, and bittersweet chocolate interchangeably in recipes. Milk chocolate is pure chocolate with added cocoa butter, sugar, and milk or cream. Milk chocolate has a creamier texture, lighter color, and milder flavor than semisweet chocolate. White baking bars or pieces and vanilla-flavored candy coatings often are referred to as white chocolate. None of these products contains pure chocolate (although some contain cocoa butter). Use a potato or vegetable parer to make chocolate curls for decorating cakes and pies. You can use bars of semisweet or bitter chocolate. The chocolate should be at room temperature or even very slightly warmer. You can adjust the thickness and length of the curls by the pressure of your strokes. To melt chocolate, chop fairly fine. Place in a microwave safe bowl and microwave, uncovered, at 100 percent power, stirring every 10 seconds. White chocolate is not a true chocolate. It contains some cocoa butter but no cocoa or chocolate liquor. When melting chocolate chips for decorating, seal them in a zipper sandwich bag and put it in a pan of hot water. After a few minutes, knead the bag to smooth the chocolate, then cut a small hole in a corner of the bag to pipe out the chocolate. Let leftovers in the bag cool, then crumble over ice cream.

Chocolate Myths Chocolate causes acne. This misconception has captured the attention of teens for years. However, hormonal changes during adolescence are the usual causes of acne, not chocolate. Chocolate has a lot of caffeine. While it's true that chocolate does supply caffeine, the amount is very small. An eight-ounce carton of chocolate milk contains about five milligrams of caffeine. In contrast, five-ounces of regular-brew coffee contains 115 milligrams of caffeine. Some people are chocoholics. Not true -- although some people do have a stronger preference for chocolate than others. While popping chocolate candies may become a high-calorie habit with a pleasurable sensation, eating chocolate itself can't become truly addictive.

How to Make Chocolate Lace Melt chocolate candy wafers (best in microwave, can also do over hot water bath). If you use baking semisweet chocolate, you will have to add a little Crisco shortening, not oil...do not have exact amounts, though, sorry. Otherwise, you will have hardened chocolate that you cannot cut through... Trace the pattern(s) you want on waxed paper, such as butterflies, hearts or simply lacey designs. Make a pattern for each one you want. Allow the chocolate to briefly cool, spoon into parchment or cake decorating bags with small hole tip. Trace the designs. Set aside and allow to fully harden. Can place in refrigerator to speed things up, but you run the risk of getting moisture in the chocolate. Just before serving, quickly peel waxed paper off the design (body heat can also cause chocolate to begin to melt), set in place. I have also used just a couple of patterns traced on cardboard, and small pieces of waxed paper. Another suggestion is to do each one singly like this, then drape the pattern quickly over the center cardboard roll from paper towels. This will make your butterflies more "realistic". Can decorate cakes like this...really nice touch.

How to Melt Chocolate Melting chocolate to use as a baking ingredient for candy work or decoration requires gentle heat. Chocolate that is overheated may scorch, lose flavor and turn coarse and grainy. Stir melting chocolate after it has begun to liquefy. Because of the sensitivity of milk solids to heat, milk and white chocolates should be stirred almost constantly while dark chocolate need only be stirred frequently during melting. Here are two good methods for melting chocolate so that it is smooth and glossy. In a Microwave Oven Place coarsely chopped chocolate in a microwave-safe container and microwave at MEDIUM (50 percent power) for 1 1/2 to 4 minutes, until the chocolate turns shiny. Remove the container from the microwave and stir the chocolate until completely melted. Stir milk and white chocolates after about 1 1/2 minutes. Because of their milk proteins, they need to be stirred sooner than dark chocolate. (If overheated, these chocolates may become grainy.) or To melt chocolate in the microwave, place unwrapped chocolate squares in a microwavable dish. Microwave on MEDIUM approximately 2 minutes for 2 squares until chocolate is PARTIALLY melted. Remove from microwave; stir until chocolate is completely melted. Increase time for melting additional squares; stirring after each additional minute. In a Double Boiler To melt chocolate, place chocolate squares in the top portion of a double boiler or in a bowl over a larger pan of simmering, not boiling, water. Stir occasionally until chocolate is completely melted. NOTE: Be careful not to get any water in the melted chocolate or it will "seize" and become grainy. In a Pan Over Direct Heat To melt chocolate, place the chocolate squares in small heavy saucepan on low heat. Stir constantly until chocolate is completely melted. Remove from heat immediately.

How to Temper Chocolate Using a microwave oven in combination with the time-honored professional method of tempering chocolate on a smooth, hard work surface (preferably marble) is quickly done in 10 to 30 minutes, depending on the amount of chocolate being tempered. Although some manufacturers suggest you melt chocolate with the microwave oven set on HIGH (100 percent) power, it is a good idea to reduce this to MEDIUM (50 percent) power for even melting and to avoid overheating. Because milk and white chocolates contain milk proteins, they need to be removed from the microwave and stirred sooner than dark chocolate. If overheated, milk and white chocolates can become grainy. Temper chocolate in a clean, dry microwave-safe glass bowl. Use a dry, rubber spatula to stir the melted chocolate. The slightest amount of moisture will cause the chocolate to seize. Use an accurate easy-to-read thermometer when tempering or making hand-made chocolates. We recommend a digital pocket thermometer or an instant read dial thermometer with l-degree increments. Do not use a candy (deep fat frying) thermometer because the temperature gauge does not register low enough. For an accurate temperature reading, the thermometer must be immersed in at least 2 inches of melted chocolate. If the chocolate is not deep enough, insert the stem of the thermometer at an angle. Do not let the tip of the thermometer touch the bottom or sides of the bowl because this can give a false reading. Always stir the chocolate thoroughly for at least 1 minute before reading the thermometer. The temperature of the chocolate will continue to rise even after it has been removed from the microwave. Once the chocolate has been tempered, set the bowl on a heating pad (such as the type used for backaches). First wrap the heating pad with plastic to protect it from dripping chocolate. This is a simple and nearly foolproof way to maintain the temperature of the tempered chocolate. As you work, stir the chocolate frequently and turn the control dial on and off to control the temperature of the chocolate. You must be diligent in this; it is very easy for the tempered chocolate to overheat and to go out of temper, even when warmed gently by a heating pad. Chop the chocolate into 1/4-inch chunks. Put half of the chocolate in a 1 1/2 quart microwave-safe bowl. (Use a 1 quart bowl when tempering 8-ounces of chocolate or less. When tempering more than 2 pounds of chocolate, use a larger bowl.) Microwave uncovered on MEDIUM (50 percent) power for 1 1/2 to 6 minutes, stirring every 1 1/2 minutes, until the chocolate is completely melted and smooth. Stir in the remaining chocolate chunks. Microwave uncovered on MEDIUM (50 percent) power for 1 1/2 to 5 minutes, stirring every 60 seconds, until the chocolate is almost completely melted. Gently stir the chocolate and when it is completely melted, check the temperature. It should read between 110 and 120 degrees F (or the temperature recommended by the manufacturer.) If necessary, put the chocolate back in the microwave set on low (10 percent) power for 5 to 10 second intervals, until it reaches the correct temperature. (Stir the chocolate for at least 1 minute before checking the temperature.) Transfer the melted chocolate to another 1 1/2-quart (or a smaller or larger bowl depending on the amount of chocolate being tempered.) This will bring the temperature of the chocolate down to approximately 100 degrees F. Wrap a heating pad (normally used for backaches) in plastic to protect it from chocolate stains. Set the control dial to the lowest setting. Pour one-third of the melted chocolate onto a clean, dry work surface (such as marble or Formica). Keep the remaining chocolate in the bowl on the heating pad. Using an offset metal cake spatula, spread the chocolate evenly across the work surface into a rectangle. Using a pastry scraper, bring the chocolate together, and as you do so, scrape the chocolate off the spatula. Continue this spreading and scraping process until the chocolate cools to 80 to 82 degrees F for milk and white chocolates and 82 to 84 degrees F for dark chocolate, loses its shine and forms a thick paste with a dull matte finish. Work quickly so that the chocolate does not lump. This process can take anywhere from 2 to 10 minutes, depending on the amount of chocolate, the type and brand of chocolate as well as the temperature of the kitchen. The chocolate is now seeded. The professional term for this is "mush." Add the mush to the bowl of 100 degrees F chocolate and using a clean, dry rubber spatula, stir the chocolate gently, until smooth . Be careful not to create air bubbles as you stir the chocolate. Check the temperature of the chocolate. It should register between 86 and 91 degrees F depending on the type and brand of chocolate. (In general, dark chocolate should register between 86 to 90 degrees F and milk and white chocolates should register between 86 to 89 degrees F.) If necessary, heat the bowl of chocolate in the microwave on LOW (10 percent) power for 5 to 10 second intervals, to raise the temperature the required number of degrees. (Stir the chocolate for at least 1 minute before checking the temperature. Be very careful not to overheat the chocolate.) The chocolate is now ready to work with. As you work, regularly stir the chocolate and check its temperature. Adjust the temperature and fluidity of the chocolate by turning the heating pad on and off. If for some reason the chocolate becomes too cold, simply reheat it in the microwave oven set on LOW (10 percent) power for 5 to 10 second intervals. (Stir the chocolate for at least 1 minute before rechecking the temperature.) Never let its temperature exceed 92 degrees F, or the stable cocoa butter crystals will start to melt and the temper will be lost.

A Second Way to Temper Chocolate Using a double-boiler or an oversized stainless steel bowl over a pot of simmering water, melt 3/4 of the chocolate to about 115 degrees F (use an instant read thermometer). Use a rubber spatula to mix chocolate. While melting the chocolate, make sure that you don't overheat it because it will seize up (become crumbly) or allow any water to come in contact with the chocolate or it will seize up. Remove chocolate from the heat and wipe the bottom of the bowl to avoid getting any water into the chocolate. Stir in the remaining block of chocolate until mixture reaches 88 degrees F. Keep the temperature of chocolate at 88 degrees by placing the bowl on top of a heating pad and turning it on and off as needed. Keep in mind to stir the chocolate frequently while using to keep the temperature uniform.

A Third Way to Temper Chocolate In a heatproof bowl or the top of a double boiler, melt coarsely chopped chocolate over a pot of simmering water. The chocolate should register 115°F to 120°F on an instant read thermometer. Remove bowl from water. Let cool, stirring occasionally, until it reaches a temperature of about 82°F to 86°F, depending on the variety of chocolate you are using, on an instant read thermometer. At the correct temperature the chocolate will begin to set around the edge of the bowl. Return the bowl to the pot of hot, but no longer simmering, water for a few seconds at a time until it reaches a temperature of 88°F to 91°F. Be sure not to allow chocolate to become hotter than 91°F or you will have to repeat the entire tempering process.

Miscellaneous Chocolate Information Working With Chocolate Clay... Working with it is pretty easy but warming it up to get it plyable can be very hard on a person's hands. Try using a heating pad set on medium. Just set the bag containing the chocolate clay on the heating pad, set on medium, for about 20 minutes. It will become soft and easy to mold. You should kneed it a little bit after it softens to even it out before molding.

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