Chocolate guide part 1

1 servings

Ingredients

Quantity Ingredient
Baker's, Ghirardelli, Hershey's or Nestlé
Ghirardelli, Lindt Excellence or Callebaut
Ghirardelli, Hershey's, Nestlé or Baker's
Ghirardelli, Hershey's, Nestlé or Baker's
Baker's German Sweet Chocolate or Ghirardelli
Sweet Dark Chocolate
Lindt Swiss Milk Chocolate
Baker's, Hershey's or Nestlé
Lindt Swiss Confectionary Bar or Nestlé Premier
White Baking Bar
Hershey's or Nestlé
It is not a brand or type of chocolate but
rather a term used to describe
coating chocolate with a high percentage of
butter -- at least 32 percent and often as
percent for good-quality couverture. The extra
butter allows the chocolate to form a thinner
shell than noncouverture chocolate: Cacao
Carma, Ghirardelli, Lindt or Valrhôna.
Hershey's, Ghirardelli or Nestlé
Droste, Fry's, Hershey's European Style or
Poulain

Directions

Information and tips to help make your chocolate creations a stunning success...

Measuring Cocoa, Confectioners' Sugar and Flour Measure these dry ingredients by lightly spooning the ingredient into the appropriate dry measuring cup and leveling it off with the straight edge of a knife or spatula. Tapping the measuring cup will result in an inaccurate measure.

Chocolate Key: When we test the recipes for Chocolatier we use the nationally available brands of chocolate listed here. Be sure to check the recipe before setting out to buy the chocolate for it - if you use the wrong type of chocolate, all your efforts may be wasted; certainly the results may be different.

Within the following categories, you may use the brands we name interchangeably with only subtle differences in taste and/or texture.

Unsweetened chocolate

Swiss dark chocolate/bittersweet chocolate Semisweet chocolate

Semisweet chocolate chips

Sweet chocolate

Swiss milk chocolate

Milk chocolate chips

White chocolate

White chocolate chips

Couverture/coating chocolate

professional-quality

cocoa

high as 39

cocoa

coating

Barry,

Unsweetened non-alkalized cocoa powder Unsweetened alkalized cocoa powder (Dutch processed or European style)

How To Melt Chocolate Melting chocolate to use as a baking ingredient for candy work or decoration requires gentle heat. Chocolate that is overheated may scorch, lose flavor and turn coarse and grainy. Stir melting chocolate after it has begun to liquefy. Because of the sensitivity of milk solids to heat, milk and white chocolates should be stirred almost constantly while dark chocolate need only be stirred frequently during melting.

Here are two good methods for melting chocolate so that it is smooth and glossy.

IN A MICROWAVE OVEN

Place coarsely chopped chocolate in a microwave-safe container and microwave at MEDIUM (50 percent power) for 1½ to 4 minutes, until the chocolate turns shiny. Remove the container from the microwave and stir the chocolate until completely melted. Stir milk and white chocolates after about 1 ½ minutes. Because of their milk proteins, they need to be stirred sooner than dark chocolate. (If overheated, these chocolates may become grainy.) IN A DOUBLE BOILER

Place coarsely chopped chocolate in the top of a double boiler over hot, not simmering, water. Melt the chocolate, stirring until smooth.

Remove the top part of the double boiler from the bottom.

End of part 1.

Submitted By CHARLENE DEERING On 03-13-95

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