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A Recipe for
How To Melt Chocolate
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
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This Recipe for How To Melt Chocolate is one of thousands in the Recipes-to-go Dessert Cookbook.
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| Russian proverb |
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 |
This is a recipe for How To Melt Chocolate from the recipe cookbook of Recipes-to-go (Dessert)
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
Never eat more than you can lift. |
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A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
TIPS FOR SUCCESSFUL MELTING:
Follow directions carefully.
Do not overheat; these products scorch easily.
Microwave directions have been tested with microwave ovens ranging
from 500 to 700 watts (output). Times given are to be considered
guidelines; microwave ovens differ in timing and heating patterns.
Stirring frequently is important whether using rangetop directions or
microwave directions. In the microwave oven, chocolate and other
chips will keep their shape and may not appear melted after heating,
but will become fluid after stirring.
Handle glass microwave dishes with a hot pad after melting; the
container may be hotter than the contents.
Wash and dry the melting utensil thoroughly after each use. Any
residue will affect the taste of the chocolate.
Do not allow chocolate to come in contact with moisture during melting
since this can cause lumping, tightening or "seizing." If this
occurs, add one or two tablespoons shortening, such as CRISCO, for
every six ounces chocolate; stir until fluid.
Do not use butter or margarine since these may contain water. Do not
use oil since this may prevent the mixture from setting up which is
especially important if it is being used for a glaze.
Break baking chocolate or candy bars into pieces to speed the melting
process.
Serves: 1
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