Deep Dark Chocolate Read Free Page A

Pralus, and Dagoba to find out which chocolates you enjoy eating, then branch out. You’ll soon discover that no two chocolates taste alike, and a universe of new stars is waiting to be discovered.
    Here’s an idea: The next time you try your favorite brownie recipe, take a tiny taste of the chocolate first; it won’t be missed. Then, taste the brownie. See if you can detect the same characteristics that made that premium chocolate bar so good. Was it altered? Was it improved?
    Storing Dark Chocolate
    Properly stored, dark chocolate will keep for up to a year. Store it in a cool (60° to 70°F), dry place, and wrap it tightly in plastic wrap to protect it. The worst enemies of a fine chocolate are air, moisture, and odors (which chocolate easily absorbs). If you refrigerate it, you’re inviting condensation and any number of unwanted aromas to invade.
    If you notice a grayish-white film on your stored chocolate, temperature fluctuations have occurred during storage, and the cocoa butter has melted. The film is known as bloom . It should not affect the quality of the chocolate if it is to be melted and used in a recipe.
    If you’re tempted to buy more than an immediate supply of dark chocolate, remember that chocolate does not improve with age. If you must freeze it, store the unopened chocolate packages tightly in freezer bags, which will keep for several months. When you pull out a frozen package, keep it fully wrapped in the refrigerator for several hours (but not much longer, as condensation may occur), depending on its thickness. Next, leave it out, fully wrapped, at room temperature for another several hours. Then it will be ready to use and enjoy.
    Cocoa powder, too, should be kept in an airtight container in a cool, dry place, away from your spices. More fragile than solid chocolate, its flavors begin to fade after six months.
    Chopping Chocolate
    Chopping chocolate in small, uniform pieces is one of the best ways to ensure a quick melt and a great dessert. When a recipe calls for chopped chocolate, I aim for ¼-to ½-inch chunks (the smaller the pieces, the sooner the chocolate will melt). A recipe may call for finely chopped chocolate because you need to use a small amount of hot liquid to melt the chocolate, and you want the chocolate to melt before the liquid cools.
    To chop a thick chocolate slab, use a sharp chef’s knife or cleaver. Beginning at a corner, bear down on the knife with both hands to break off a small chunk. Repeat on the other end, and so forth. Then chop the small chunks into the desired size. For easy cleanup, cover the counterwith a sheet of parchment paper and place a cutting board on top. The paper acts as both a landing spot for wayward chocolate flecks and a funnel to transport the runaways to their proper place. (I have a cutting board I use only for baking. No onion, garlic, or aromatic savories allowed.) I prefer to hand-chop chocolate, though I know many bakers who like to use a food processor, especially when they need a large amount of finely chopped chocolate.
    Measuring Dark Chocolate
    measuring solid chocolate
    In recipes using solid chocolate, the measurement should be given by weight (ounces to pounds) not by volume (teaspoons to cups). Example: 16 ounces (1 pound) premium dark chocolate. So, for accuracy, it’s helpful to have a kitchen scale. If you don’t, you’ll need to rely on the chocolate’s packaging. Example: The label on bars of Scharffen Berger dark chocolate lists the net weight as 3 oz (ounces) or 85 g (grams).
    measuring cocoa powder
    To measure cocoa powder accurately, first stir the cocoa (or tip it back and forth), then spoon the loose cocoa into the cup until it is piled high. Use the straight side of a metal spatula or knife to level off any excess. Do not use the measuring cup as a scoop, and do not tap or press the cocoa into the cup.
    Melting Dark Chocolate
    Straightforward as it may seem, melting chocolate can be tricky. Here are three