All About Chocolate - Cooking Tips Recipe
1 no ingredients
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
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
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Food Tips of the Week
Dieting made easy
As an alternative to focusing on the junk foods you ought to eliminate from your dietary regime, direct your attention to the sensible foods that you might want to introduce to your daily routine. If you are able to inject the recommended portions healthy fruit & vegetables into your meal plan, you will discover that stop feeling hungry and have a far lower chance of being seduced by those damaging mid-morning potato chips.
Some lower carbohydrate diet tips:
* Replace sugar with splenda.
Many recipes that use sugar can be modified to make use of a sugar substitute like splenda. It doesn't weigh the same so you will need to expirement with it and it might not be perfect for everything, but it does bake up nice for the most part.
* Know what is in your food
Don't believe food packaging that boasts 'low carb' - check the actual nutritional information on the back of the can or package. Quite a few are only marginally less and in some instances still greater than a competitors normal brand. Also, beware of 'low sugar' and 'low fat' labels - 'low sugar' does not always mean 'low carb' - usually the carbs are exactly the same.
Foods rich in lycopene
(includes grapefruit, red bell peppers and sweet gourd)
The phytochemical lycopene is a non-synthetic chemical compound and part of the carotenid family of phytochemicals. This chemical is responsible for the vivid red colour of a good number of food types.
Intrestingly, unlike numerous healthy agents, it is not damaged if it is cooked, but is really increased in efficacy by being cooked.
Its most valuable value is that it serves as an antioxidant and appears to help to lower the chances of developing cancer.
This useful phytochemical is the most efficacious fighter of singlet oxygen, which is correlated with skin aging. It's also thought by many experts to block the development of atherosclerosis.
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