1 no ingredients
A Recipe for
How To Melt Chocolate
What garlic is to food, insanity is to art. |
| Anonymous |
Vanity is the food of fools. |
| Anonymous |
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
This Recipe for How To Melt Chocolate is one of thousands in the Recipes-to-go Dessert Cookbook.
Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him of the entire weekend. |
| Zenna Schaffer |
If you enjoy this How To Melt Chocolate Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
This is a recipe for How To Melt Chocolate from the recipe cookbook of Recipes-to-go (Dessert)
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
Food Tip |
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
How To Melt Chocolate Recipe brought to you by Recipes To-Go