CHOCOLATE:
Forget the calories, forget the guilt - if its indulgence you seek, chocolate is the ultimate pleasure. Try chocolate sauces to drizzle over ice cream, chocolate drinks that can be whipped up in no time, and all the classics, including brownies, mouse and mud cake. Lick the bowl, lick the spoon, lick your fingers, and eat every last morsel - there is simply no such thing as too much chocolate
Chocolate - food product made from cocoa beans, consumed as candy and used to make beverages and as a flavouring ingredient or coating for various confections and bakery products. Rich in carbohydrates, it is an excellent source of quick energy and also contains minute amounts of the stimulating alkaloids theobromine and caffeine.
· Chocolate Essentials
Cooking with chocolates is an art. Once perfected it will be appreciated by everyone. Follow these tips and chocolate catastrophes will be a thing of the past.
Types of chocolate
· Dark Chocolate
contains sugar, cocoa liquor and cocoa butter. Types of dark chocolate include bittersweet, containing less sugar than regular dark chocolate, and semi-sweet, which can be substituted with bittersweet if a little more sugar is added to the recipe.- chocolate liquor with cocoa butter and small amounts of sugar and vanilla; lecithin is usually added
· Milk Chocolate
contains the same ingredients as dark chocolate, with the addition of milk solids.- chocolate made from chocolate liquor with sugar and cocoa butter and powdered milk solids and vanilla and (usually) lecithin; the most common form of chocolate for eating; used in chocolate candy and baking and coatings
· White Chocolate
contains sugar, full-cream milk or milk solids, cocoa butter and flavorings. It is not a true chocolate, as it contains no cocoa liquor.- a blend of cocoa butter and milk solids and sugar and vanilla; used in candy bars and baking and coatings; not technically chocolate because it contains no chocolate liquor
· Couverture Chocolate
is the best chocolate available. It is very high in cocoa fats, and melts and coats easily.- used by professional cooks because it melts smoothly and is glossy, but needs tempering. It usually contains a minimum of 32% cocoa butter, which enables it to form a much thinner shell than ordinary confectionery coating. It is often used for chocolate-covered fruits, or as the chocolate used in chocolate fountains.
· Compound Chocolate
is more economical to use than couverture chocolate. It has added vegetable fats, which allow it to set very quickly, and at room temperature. Chocolate melts, chocolate bits and chocolate chips (dark milk and white) are all compound chocolate.
a less expensive chocolate replacement made from a combination of cocoa, vegetable fat, and sweeteners.
Often used in lower-grade candy bars, compound chocolate is designed to simulate enrobed chocolate on a product. It costs less than chocolate, as it uses less expensive hard vegetable fats and tropical fats such as coconut oil and palm kernel oil in place of the more expensive cocoa butter as its fat source.Cocoa powder - is ground from the dried, pressed remains of cocoa liquor, from which most of the cocoa butter has been removed. Dutched cocoa powder has a darker, richer color and more mellow flavor than regular cocoa due to further processing.
Melting Chocolate
Try to melt the chocolate uniformly without burning it. Chocolate from a block should be chopped or grated into even-sized pieces for even melting. White chocolate melts better when it is grated or finely chopped. Once the chocolate has melted, work quickly before it sets. Prevent any water or steam from coming into contact with the melted chocolate. Even a small amount of liquid may cause the chocolate to seize, rendering it unusable. If this happens, the chocolate becomes a mealy, stiff substance. You can sometimes rescue it by adding 1 tbsp of cream or vegetable oil. If the chocolate burns, you will need to start again with fresh chocolate. Do not try to speed up the melting process.
· Conventional Method
Put the chopped chocolate in a heatproof bowl. Half fill a saucepan with water and bring it to a boil. Remove from the heat and place the bowl of chocolate over the pan, making sure it is not touching the water. Stir occasionally intil the chocolate is melted.
· Microwave Method
Chop the chocolate into small pieces and place in a microwave-safe bowl. Cook in 30-second bursts on Medium(50%), stirring frequently. Chocolate holds its shape when melted in the microwave, so it may retain its square, check if it has melted by stirring. Dpn't try to cook it faster on a high heat, as it burns easily.
STORING CHOCOLATE
Most chocolate, depending on its quality, can be kept for several months. Wrap it in foil or plastic wrap, and store in a cool, dry place. Sometimes chocolate will develop a white "bloom" on its surface. This is usually the result of a radical temperature change. It may occur on chocolate that has been overheated or on chocolate that has been refrigerated. The bloom is harmless, however, and doesn't affect the flavor of the chocolate. Stale chocolate can also develop a bloom. It is unpleasant and dry, and should be discarded.
HINT
· Grate chocolate quickly with a vegetable peeler or in a food processor and use it to decorate the tops or sides of cakes.
· Couverture chocolate is the best type of chocolate to use for decorating, especially fancy designs, as it sets firmly and holds it shape at room temperature. Compound chocolate can also used successfully.
· If chocolate is too thick to use as a coating, stir in a small amount of vegetable oil or melt a small amount of Copha (white vegetable shortening) and stir it into the chocolate.
· Before coating food with chocolate, ensure it is free from moisture, which will seize the chocolate and make it useless. After dipping, place the food on a lined tray and allow it to set at room temperature.
