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A Recipe for
All About Chocolate - Cooking Tips
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
If the headache would only precede the intoxication, alcoholism would be a virtue. |
| Samuel Butler |
The ear tests words as the palate tastes food. |
| Job 34:3 |
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A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
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“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
Coffee is a beverage that puts one to sleep when not drank. |
| Alphonse Allais |
This is a recipe for All About Chocolate - Cooking Tips from the recipe cookbook of Recipes-to-go (Dessert)
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
| Rosamond Richardson, English cookery author |
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
Hunger is the best sauce in the world. |
| Cervantes |
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
Serves: 1
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