For the Love of Chocolate

Here are some helpful tips in melting and storing chocolate to maintain optimum quality.

TYPES OF CHOCOLATE
1) Unsweetened Cocoa
This is formed by extracting most of the cocoa butter from pure chocolate and grinding the remaining chocolate solids into a powder.
Unsweetened cocoa is low in fat as most of the cocoa butter is removed.
2) Unsweetened Chocolate
Commonly called bitter or baking chocolate, this is pure chocolate with no added sugar or flavorings.
It is used for baking and is usually packaged in individual wraps as 1-ounce squares.
3) Bittersweet Chocolate
This a pure chocolate with some sugar added.
It is available in 1-ounce squares or in bars.
3) Semisweet Chocolate
This is a pure chocolate combined with sugar and extra cocoa butter.
It comes in different forms including bars, squares, chunks or chips.
4) Milk Chocolate
This is a pure chocolate with added sugar, extra cocoa butter and milk solids.
It is available in various shapes suchas bars, chips, stars etc.
5)White Chocolate
White chocolate is white because it contains no cocoa solids. It is made up of cocoa butter, milk solids and vanilla.
It is available in chips and bars.

MELTING TIPS
Make sure that all utensils used are completely dry as moisture causes chocolate to become grainy and stiff. If this happens, add 1/2 teaspoon of shortening (not butter) for each ounce of chocolate andstir until smooth.
1) Microwave Melting
In a microwaveable bowl, microwave one square or one cup of chips on HIGH for 1 minute, stirring after 30 seconds. Stir until chocolate is completely melted. Add 10 seconds for each additional chocolate square or cup of chocolate chips.
Stir microwaved melted chocolate since it may retain original shape even when melted.
2) Direct Stove Top Melting
Place chocolate in a heavy saucepan; cook on very low heat just until melted, stirring constantly.
Watch the chocolate carefully when using this method as it can easily be scorched.
3) Double Broiler Melting
Place chocolate in the top of a double broiler or in a heat proof bowl over hot, not boiling, water. Stir until smooth.
The water should remain just below a simmer and is one inch below the bottom of the top pan. Make sure steam or water does not get into the chocolate.

STORAGE TIPS
1) Keep chocolate in a cool dry place, below 75 F if possible, but not in the refrigerator.
2) At high temperatures, chocolate grays in color when the cocoa butter naturally rises to the surface. This does not affect the chocolate flavor or quality.

CHOCOLATE SUBSTITUTIONS
1) If a recipe calls for unsweetened cocoa, use one square of unsweetened baking chocolate for every 3 tbsp cocoa and 1 tbsp shortening.
2) If a recipe calls for 4 oz bittersweet chocolate, use one square unsweetened baking chocolate and 3 squares of semi-sweet baking chocolate.

Sources: Baker’s Chocolate, Chocolate Lover’s Collection