MMMMM----- Recipe via Meal-Master (tm) v8.02
 
       Title: ALL ABOUT CHOCOLATE - COOKING TIPS
  Categories: Chocolate, Info/tips
       Yield: 1 servings
 
 
     MELTING CHOCOLATE
 
     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 chocolate.
 
   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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