Chocolate. Could any one ingredient be more glorious? Doubtful! Chocolate inspires nearly everybody, from the youngest child to the oldest grandfather. You’ll undoubtedly be using this most Fabulous Food often in your cooking. Here’s what you need to know to get the most from the chocolate experience

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Chocolate comes in many forms: unsweetened, semi-sweet, bittersweet, milk chocolate and white chocolate. Chocolate is unique among vegetables in that its fat (cocoa butter) is solid at room temperature. This fat melts at mouth temperature, chocolate is an excellent flavor conductor. Cocoa powder is made by separating most of the cocoa butter out of the liquor.

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Chocolate should never be melted directly over heat. Instead melt it in a double boiler or keep it in a heat proof over a saucepan of water. Check it while melting, let chocolate melt & stir in last with a wooden spoon, so that no lumps are formed. Check while melting, let chocolate melt & stir in last with a wooden spoon, so that no lumps are formed. Don’t allow any water to come into contact with the chocolate. Don’t cover it once it is melted, or else the water drops may fall and spoil the chocolate. To melt chocolate in a microwave, break the chocolate into small pieces. First microwave for 30 seconds. Stir and again keep for another 30 seconds. Check again if it requires further melting.

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Chocolate are of different varieties :

Dark Chocolate : Can withstand slightly higher temperature compared to the others. Has a high cocoa content.

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Milk Chocolate : Contains Milk and has a creamier taste. Care must be taken while melting it.

White Chocolate : Contains lower cocoa butter flavour and cocoa solids.

Cocoa Powder : is unsweetened and bitter and gives a strong good chocolate taste. It has no butter content in it.

Conversion for Cocoa Powder to Chocolate

1/4 th Cup Cocoa powder + 1 1/3 tbsps shortening or oil (or 2 2/3 tbsps water) = 1 1/3 oz baking chocolate.

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Storage
Store chocolate in a cool, dry place in its original wrapping or wrapped in foil. Avoid storing chocolate in the refrigerator. Milk and white chocolates will keep this way for about a year. The darker varieties will keep for several years.

Tip:

Making chocolate is a learning process. Don’t expect your very first batch to be absolutely perfect. If you make chocolate several times, you’ll find what works for you and what doesn’t. You might even consider adding ingredients of your own, or using your own methods of roasting or tempering that work well for you. Do research about different techniques and see what you can find, and experiment with your own.