Working with chocolate can be intimidating and it’s easy to make mistakes.

But I encourage you to try and you’ll see that with a little practice you can master it!

Here are a few tips that will help you be successful:

o Break or chop chocolate into small pieces. It will help the melting process go more quickly and it will be easier to stir.

o Use a double boiler when melting, instead of directly over heat. Chocolate is quick to melt and quick to burn.

o If you prefer, you can melt it in the microwave. Do it in a microwave safe bowl and at reduced power. Melt at 10-15 second intervals and stir in between. Keep going until your mixture is smooth and creamy.

o Do not mix any milk, cream, or water into chocolate when it’s melting if you want it to firm up again. It’s important to keep the chemical composition consistent.

o Your bowl, spoon, cutting board, and any other tools should be clean and dry. As mentioned above, you don’t want any water to interfere with the melting process.

o When cooling, use wax paper. It will keep things clean and peel away easily.

o To store, make sure you use an airtight container and keep it in a cool, dry place at 60–75°F. Poor storage conditions will cause the chocolate to develop a light-colored powdery surface, this is caused by sugar or fat crystals rising to the surface and is called “bloom”. Making sure the chocolate doesn’t get too warm will prevent this.

o If stored properly, dark chocolate actually improves with age like a fine wine.

o Like with any recipe, a higher quality ingredient will make for a better product. I like to use a fine chocolate to get the best results. But if you are just starting out and practicing, use any type you want!

Remember to have fun with it and enjoy!

Happy cooking!

The Petite Gourmande

© 2016 by Ruth Barnes, all rights reserved

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