How to Make the Most of Chocolate

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.

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 in hardens.

Cooking with Chocolate

Remember that instant chocolate milk powder (drinking chocolate) and cocoa are not interchangeable; drinking chocolate has a milder, sweeter flavor.

• 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 ot 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.

Storing Handmade Chocolates

• Do not refrigerate handmade chocolates or they will discolor and will sweat when you remove them from the fridge.

• The handmade chocolates in this section 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!