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| Chocolate
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It was first brought to the western world 400
years ago, when Spanish explorers came across it in South
America. At first it was used only as a drink, but in the
19th century the familiar bar was invented in Switzerland
and quickly became the world’s most popular confection.
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is one of life’s great pleasures. Its rich consistency and
distinctive flavour appeal to almost everyone’s sweet tooth. It is also a prime
source of instant energy as it is full of carbohydrates and contains traces of the
stimulant caffeine and theobromine.
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The less sweet, good quality dark or plain chocolate blocks are
satisfactory for cooking, or you can use a good quality baking
chocolate. Chocolate with a fairly high cocoa butter content has
more fluidity and won’t ball around the spoon when melting. Thick,
chunky chocolate may not melt quite as easily as thinner blocks, but
some cooking chocolate is labeled easy-to-melt. If chocolate is not
melting easily, add a little corpha fat (2 to 3 per cent of weight
of chocolate) shortening, or vegetable oil. For handmade chocolates,
look for compound chocolate or couverture chocolate
How to Make the Most of Chocolate
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Chocolate Drinks
For chocolate-flavored
liquid (i.e. hot or cold chocolate drinks), allow 4 oz (110 g) chocolate for every 4 cups
(1 L) of liquid. Chop chocolate into liquid and allow it to melt slowly over low heat. The
result will be a deliciously thick, velvety mixture. You can substitute 3/4 cup (185
mL)
cocoa powder and 1/4 cup (60 mL) sugar per 4 oz (110 g) chocolate, if you prefer. If you
wish to drink the chocolate mixture cold, bear in mind that it will thicken considerably
as it cools. |
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Chocolate Custard
Melt chocolate in the milk as it
heats and proceed as usual.
Grating Chocolate
Before grating chocolate, place it
and a measuring cup in the fridge for an hour or so. Grate chocolate into the
cold measuring cup so it can be
measured easily, without melting, as you go along. Do not touch grated chocolate, as it
will melt immediately with the warmth of your hand.
Chopping Chocolate
The easiest way to chop chocolate
is to break the slab into smallish pieces on a large board. Press down on back of knife
blade as you chop.
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Chocolate and Cream
To melt chocolate in fresh heavy
cream, put cream in a heavy-based saucepan and heat over very low heat. Add pieces of
chocolate and stir until just melted. Allow to cool and then beat by hand or with an
electric beater. The cream will double in volume and become rich and light in texture. Use
immediately to cover cakes or desserts before
it hardens.
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Cooking with Chocolate
When a recipe calls for melted
chocolate, it must be heated in a bowl or on a plate suspended over (but definitely not
in) a pan of hot, but not boiling, water. Overheated chocolate has a bitter taste and
loses its glossy shine and delicious aroma.
Melt chocolate slowly without
stirring, although some cooks advocate working it with a thin metal spatula if it is to be
used for coating cakes or making chocolate cases, because that helps it keep its gloss
when it sets. The chocolate should be no more than lukewarm.
Chop or break chocolate into small
pieces before melting so it melts quickly and evenly. Do not stir chocolate while it
melts.
Test that chocolate is melted by
dipping the point of a knife into the center.
Cool chocolate at room temperature,
because this also helps to maintain the gloss.
Be careful that not even a drop of
water gets into the bowl (unless this is part of the recipe). Water prevents a good sheen
and will make the chocolate thick.
Remember that instant chocolate
milk powder (drinking chocolate) and cocoa are not interchangeable;
drinking chocolate has a milder, sweeter flavor.
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Storing Handmade Chocolates
Do
not refrigerate handmade chocolates or they will discolour and will sweat when you remove
them from the fridge.
The handmade chocolates will keep
for 2 to 3 weeks - although those made with cream have a shorter shelf life. However, it
is unlikely that anything as tempting as handmade chocolates will last that long!
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Fruit Dipping with Chocolate or Fondant
1 lb (450 gms) berries in season or glace fruit.
1/2 quantity boiled fondant or simple fondant.
Small quantity crystal sugar for coating or 5 oz (150 g) dark compound chocolate melted.
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Wash fruit, pat dry and place on
tray.
In a large pan, simmer water over medium heat. Put fondant into a smaller pan and place
inside a large pan of water. Water should reach as high as the fondant.
Stir fondant continuously until it melts. If it is too thick to form an even coating, add
a few drops hot water. |
Do not heat fondant above
150° F (66° c) or it will become brittle when set.
Holding each piece of fruit by its stalk or by one end, dip it into fondant. Allow excess
fondant to drip off, then dip fondant-coated tip of fruit into bowl of sugar. Place on
lined tray and allow to set(approx. 5-10 minutes). Any remaining fondant can be re-used.
Fruit can be dipped into melted chocolate instead of fondant and sugar. |
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