Great Chocolate Tips
Chocolate Recipe Substitution: When a recipe calls for chocolate, use dark chocolate (usually less sugar) or even better cocoa powder. To substitute 1 oz of unsweetened chocolate, use 3 Tbsp of dry cocoa + 2 Tbsp of sugar + 1 Tbsp of vegetable oil.
Because of the sensitivity of milk solids to heat, milk and white chocolates should be stirred almost constantly while dark chocolate need only be stirred frequently during melting.
Store chocolate in a cool dry place (below 75°F, if possible), but not in the refrigerator. At higher temperatures, the cocoa butter melts and rises to the surface. When this happens, the chocolate develops a pale, gray color called “bloom.” This condition, however, does not affect the chocolate's flavor or quality.
Because of the sensitivity of milk solids to heat, milk and white chocolates should be stirred almost constantly while dark chocolate need only be stirred frequently during melting.
Store chocolate in a cool dry place (below 75°F, if possible), but not in the refrigerator. At higher temperatures, the cocoa butter melts and rises to the surface. When this happens, the chocolate develops a pale, gray color called “bloom.” This condition, however, does not affect the chocolate's flavor or quality.
