Directions: |
Directions:MELTING CHOCOLATE
Chocolate scorches easily, so melt it over hot, not boiling water. A double boiler is best, but you can improvise by using a cup or bowl in a small saucepan. Either way, keep the water just below simmering. If steam gets into melting chocolate it will thicken the mixture and make it difficult to mix with the other ingredients. However, if this happens, simply soften the chocolate by adding 1 to 2 tablespoons vegetable shortening (not butter) and stirring vigorously.
If there is liquid in a chocolate recipe such as milk or spirits, melt the chocolate in the liquid in a small saucepan over direct heat. There should be at least ¼ cup liquid for every 5 - 6 ounces chocolate. Stir constantly while melting to blend with liquid. You can also melt chocolate with the fat in the recipes directly over very low heat. Use a heavy saucepan and watch mixture carefully.
STORING CHOCOLATE
When chocolate is stored in too warm a place, or during hot weather, it often develops a whitish film known as "bloom". This is caused by the cocoa butter rising to the surface. It will not affect he eating quality. Chocolate keeps best stored at a temperature of from 60 to 70 degrees, with low humidity.
STORING COCOA
Store cocoa in a tightly covered container at moderate temperature and humidity and it will not lump or harden.
DECORATING WITH CHHOCOLATE
For fancy chocolate cut-outs or curls use following recipe.
Melt 6 squares semisweet chocolate in a small bowl over hot water stirring often. Turn out onto cold cookie sheet. It will spread naturally to about ¼ inch thick. Cool until set. Then cut shapes with a cookie cutter.
For curls, pull a long metal spatula or vegetable peeler at a 45-degree angle across chocolate, letting the chocolate curl up in front of the spatula; refrigerate. |
Personal
Notes: |
Personal
Notes: Chocolate is a product of the New World as early as the 16th century. Mexicans were already enjoying a frothy chocolate drink and the Spanish invaders, under Cortez, took the dark brown mystery product back to Europe. Chocolate was imported from Europe until the very first chocolate factory in Massachusetts started production in 1756.
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