Prepare the chocolate by using a chef's knife to chop it into bite-sized pieces Place the chocolate into either the top portion of a double boiler or a heat-proof bowl Place the bowl over a pot of simmering water and stir gently until smooth and creamy Melting chocolate can also be done in a microwave: Place the chocolate in a microwave safe bowl and cover the top with plastic wrap Heat on low power for short intervals of 10 - 15 seconds each Stir the chocolate after each interval of heating Continue until all of the chocolate is melted and smooth Remember, chocolate melts best in your mouth, not in your hands!
Oh Beans! Chocolate processing starts with raw cocoa beans. The beans are subjected to several stages of processing: fermentation, roasting, shelling, grinding and aging. Different types of beans are blended together determining the characterics of the finished chocolate. The beans shells are removed to obtain the inner nibs (kernels) which are ground to release the cocoa butter and chocoalte liquor. The chocolate liquor is a thick dark brown paste commonly known as unsweetend chocolate which contains the rich aroma and flavor we associate with chocoalte. Other ingredients are added to the chocolate liquor before refining which might include sweeteners, flavorings, emulsifiers and texturizers. The refining process is called conching, which is done to break down any remaining solid pieces of cocoa butter, remove any residual mositure and volitile acids. Conching is vitalto the quality of the finished productand can take from several hours to several days to complete. Additional processes include tempering, molding, cooling, finishing and packaging. The tempering process is very important giving chocolate stablity and the characteristic shiny and firm texture that is dry to the touch, with a hard and brittle surface which "snaps" when it breaks. Chocolate should be stored in a cool dry place away from direct heat and sunlight (60 /65 degrees F with less than 50% humidity). Dark chocolate and cocoa will keep for about 12 months; white and milk chocolate will keep for about 10 months due to the addition of milk solids in processing.
Tempering Chocolate What gives chocolate stability and shine? Tempering is a process that makes the chocolate stable and gives it that shiny and firm texture that is dry to the touch, and a hard brittle surface that "snaps" when broken Click here to read more about the technique
