Like Water For Chocolate

Safe Chocolate Handling: Basic Instructions, as suggested by the Guittard Chocolate Company.
Water and Chocolate in the Kitchen Quite simply water in any form, droplets, vapor, or ice, should be kept away from chocolate until a recipe calls for its addition. Use extra attention to be sure utensils are totally dry. Try a little water in some melted chocolate and you will see that it changes the texture from smooth to livery and then fudge-like. Once water is incorporated the function of the chocolate is entirely changed and may not work properly. This cannot be reversed because the water has now become trapped in the chocolate.
Breaking a Chocolate Bar Even though it seems like a large knife is needed for a large job such as breaking chocolate, a strong, short blade knife is best or an ice pick. Place the piece of chocolate on a flat, well-supported cutting surface. Position the chocolate then force the knife through at a right angle to the surface to shatter the chocolate. Do not hold on to the chocolate while shattering. This is safer and the pieces rarely move too far from the block
Burning Chocolate Excessive heat while melting will produce side effects such as thickening, lumpiness, grittiness, darkening, and finally carbonizing and smoking. These problem damage the flavor and handling and cannot be reversed. Chocolate need never be heated above 120°F. Heating in a pan directly on a burner is never recommended. ....
The similarities between how gingerly one should handle chocolate, and how gingerly a man should act towards a woman, are astounding... particulary those instructions detailing what happens once chocolate is burned. ... Leave it to me to draw the parallel.

1 comment

Amadeo said...

Indeed...