Chocolate

Chocolate

Working with chocolate can be as easy as it is delicious with these helpful tips of the trade.

Choosing Chocolate

Choosing Chocolate
Unless your recipe calls for something specific, use semi-sweet or bittersweet chocolate. Don’t use unsweetened unless your recipe specifically calls for it.

Melting

Melting
Be careful when melting chocolate because it can burn easily.

The best way to melt chocolate is to use a double boiler. On the stovetop, bring 1-2” (2.5 cm-5 cm) of water to a boil in a medium saucepan. Place the chocolate in heatproof bowl and place the bowl over the boiling water, while making sure the bottom of bowl does not touch the water. Remove the saucepan from the heat, and then let it stand for 3-5 minutes and stir.

If melting chocolate in the microwave, chop the chocolate into small pieces and place it in a microwave safe bowl. Microwave on medium-high heat. Check the chocolate every 15-30 seconds and give it a stir to help the melting process.

If melting chocolate in a saucepan on the stove, use low heat and stir constantly.

Storing

Storing
Store your chocolate tightly wrapped in a cool and dry place, but not in your refrigerator. It should last for about two years, although it may develop a thin white coating caused by fluctuating temperatures. This will disappear once the chocolate melts.

Keeping Melted Chocolate Smooth

Keeping Melted Chocolate Smooth
When melting chocolate, make sure your bowl or pot is completely dry. Even a drop of water can make your melted chocolate lumpy.

Looking for more tips or baking advice? Ask the Robin Hood Community for help!

The community is the place for bakers to get together, talk about baking successes, ask questions and share pictures of their latest treats.