Subject: Techniques for Cooking with Chocolate

Melting chocolate doesnt have to be hard for anyone; there are two things to remember when melting chocolate:

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· When melting chocolate by itself, all tools and pans used must be absolutely dry. Even one drop of water can cause the chocolate to tighten or turn lumpy. If this chocolate tightens or becomes lumpy, stir in homogenized shortening, not butter, as butter has water in it, about 1 teaspoon for each ounce of chocolate. If it becomes necessary to do this, add it a little bit at a time until the chocolate is once again smooth, do not adjust your recipe to account for this shortening, it will not change the taste.

· Always melt chocolate slowly, never over high heat because it burns easily. Remember that chocolate has a melting point slightly lower than the human body.

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Unsweetened chocolate will liquefy when it melts, sweet, semi-sweet and milk chocolates will hold it shape and must be stirred as it melts. Unsweetened chocolate is the thinnest when it melts and milk chocolate is the thickest.

In order to get good results you need to be meticulous when measuring chocolate. Holding the measuring cup at eye level fill carefully to the exact measurement, do not use dry measurement cups for measuring liquid chocolate.

To add dry ingredients and liquid alternately always begin and end with the dry ingredients, one-third of the dry, half the liquid, one third dry the rest of the liquid and the last third of the dry. Scrape the bowl frequently with a rubber spatula during mixing and never mix more than is necessary.

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Some recipes call for folding eggwhites and or whipped cream into a different mixture. The whites or cream have air beaten into them and you should fold rather than mix in order to maintain the air, keeping the air means that you need to handle the mixture as little as possible while making sure they are well combined.

Thank you,

Bill Anderson
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