Baking instructions (part ii of iii)

Yield: 1 info/help

Measure Ingredient
\N \N No ingredients
\N \N 1 T AND SUGAR 1/4 CUP.
\N \N DECREASE SHORTENING
\N \N 1 T AND SUGAR 1/4 CUP.

CHOCOLATE: ITS CARE & HANDLING It's no surprise that chocolate is America's favorite flavor.

However, as a natural product made principally from cocoa beans, chocolate does have certain characteristics that affect the way it should be stored and used for best results.

STORING CHOCOLATE: The key words are COOL, DRY, AND LOW HUMIDITY! Storage temperature should be between 60 degrees and 78 degrees F.

with relative humidity at less than 50 %. It is all right to refrigerate chocolate, but wrap it tightly so that it won't absorb odors. Airtight wrapping will also prevent moisture from condensing on the chocolate when it is removed from the refrigerator. Chocolate becomes hard and brittle when cold, so allow it to come to room temperature before using.

A TIP ABOUT MILK CHOCOLATE CHIPS: Don't use milk chocolate chips in desserts that do not call for melting the chips before blending them in. The milk content causes them to become hard when they are baked. You may substitute milk chocolate chips for semi-sweet chips in recipes such as frostings or sauces that call for melting the chips.

THERE'S NO LOVE IN "BLOOM," BUT NO HARM EITHER: Chocolate has a high content of cocoa butter. When stored at temperatures that fluctuate from hot to cold, chocolate can develop "bloom"--a gray film caused by the cocoa butter rising to the surface. This dulls the rich brown chocolate color but does not affect the flavor. When the chocolate melts, it regains its attractive color. Don't hesitate to use it.

MELTING CHOCOLATE PERFECTLY:

IMPORTANT REMINDER: Even the smallest drop of moisture from a wet spoon or steam from a double boiler can cause melted chocolate to become lumpy. If this occurs, all is not lost. Stir in 1 T vegetable shortening (not butter) for every 3 ounces of chocolate. Butter is not used because it contains water. Stir continuously until the consistency is smooth and even. TOP OF STOVE METHOD: All varieties of chips can be melted using this traditional method. Place the amount of chips you want to melt in the top of a clean, dry, double boiler. Place over hot (not boiling) water, stirring occasionally until smooth. Note: water in bottom pan should be 1 inch below top pan for best results.

MICROWAVE METHOD: All varieties of chips can be melted using a microwave oven. Simply place the amount of chips you want to melt in a dry, glass measuring cup twice the size (i.e. to melt 1 cup of chips, use a 2 cup measuring cup). Microwave on HIGH for 1 minute; stir. Microwave on HIGH for 30 seconds longer; stir. It is necessary to stir the chips because they retain their original shape even in the melted state. Because microwave ovens may differ in power levels, consul your "User's Guide" for specific directions for your particular model.

SUBSTITUTIONS:

RECIPE CALLS FOR: YOU MAY USE: 1 OZ (1 SQUARE) 3 OUNCES (½ CUP) UNSWEETENED BAKING CHOCOLATE CHIPS. CHOCOLATE DECREASE SHORTENING 3 OZ (3 SQUARES) 3 OUNCES (½ CUP) SEMI-SWEET BAKING SEMI-SWEET CHOCOLATE CHOCOLATE CHIPS ¼ CUP UNSWEETENED 3 OUNCES (½ CUP) COCOA POWDER SEMI-SWEET CHIPS.

Submitted By STEVE ZIELINSKI On 08-08-95

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