HOW TO MELT CHOCOLATE
A Recipe for
All About Chocolate #4 Drnd29a
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
This Recipe for All About Chocolate #4 Drnd29a is one of thousands in the Recipes-to-go Dessert Cookbook.
I refuse to believe that trading recipes is silly. Tuna fish casserole is at least as real as corporate stock. |
| Barbara Grizzuti Harrison |
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“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
| Madeleine L'Engle (1918--) American author. |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
This is a recipe for All About Chocolate #4 Drnd29a from the recipe cookbook of Recipes-to-go (Dessert)
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
| Tom Jones and Harvey Schmidt |
Always melt chocolate with gentle heat because it scorches easily.
If chocolate is to be melted alone, make certain that the container
and utensils are absolutely dry; a tiny drop of moisture will cause
the chocolate to become lumpy and stiff. If this should happen, stir
in one teaspoon of vegetable shortening for each ounce of chocolate.
Remember that unsweetened chocolate liquifies when melted, but
semisweet and baking chocolate will hold their shapes until stirred.
For faster melting, cut or chop chocolate into smaller pieces. To
melt chocolate, place it in a heavy saucepan over low heat and stir
until melted. Or, place chocolate in top of a double boiler and melt
over hot water, stirring until smooth.
To melt chocolate in a microwave oven, place a 1-ounce square in a
1-cup glass measure. Microwave, uncovered, at MEDIUM (50% power) for
1 to 2 minutes or until chocolate is almost melted. Stir until
completely melted and smooth. Add 10 seconds for each additional
ounce of chocolate. To melt chocolate morsels in a microwave oven,
place 1 cup chocolate morsels in a 2-cup measure. Microwave,
uncovered, at MEDIUM (50% power) for 2 to 4 minutes or until morsels
are glossy. Stir until smooth. Formatted by Rose Capoccia drnd29a
From Chocolate Fantasies
Serves: 1
All About Chocolate #4 Drnd29a Recipe brought to you by Recipes To-Go