Cooking with chocolates is
never that simple. Here are a few bits of information that you must need to know
in order to make the most of it.
grating chocolate, do not touch it. Grated chocolate is so delicate that it
would melt easily because of body warmth. It is even advisable to place the grated chocolate in a refrigerated or
chopping chocolate, place it on a board (wooden or plastic) and break into
small pieces. When using a knife, place pressure on the back of the knife blade
melted chocolate is needed in a recipe, melt it by using a bain marie or if
without that kitchen utensil, by placing it in a saucepan and thereby
melting through the heat of warm water. This is because overheated chocolate has a bitter taste and might
even lose its glossy shine and aroma. Thereafter, cool in room temperature
to help maintain in the said gloss.
be reminded that cooking chocolate and drinking chocolate are not the same
and should not serve as substitute for each other. Drinking chocolate for instance is sweeter and has a milder flavor.
not refrigerate chocolates. Refrigerated chocolate tend to sweat when removed from a refrigerator.
Just store them in a cool place. This reminder is also good when storing
chocolate concoctions and candies. The flavor might likewise change.