Cooking-with-chocolate.

Where does one begin to start cooking-with-chocolate?

It all begins with preparing your chocolate. When cooking-with-chocolate it is important to have your chocolate reduced in size for melting. This is if you purchase your chocolate in large blocks. (You may also purchase your chocolate in small portions for melting, such as chips, discs, chunks, pistoles and other sizes.

To chop your chocolate: Take a serrated edge knife (this works best). Starting on a corner of your chocolate block, shave 1/4 in. slices along the diagonal. The chocolate should break very easily into shards as you cut. As you cut, keep turning the chocolate and work from the corners.

You may use your chocolate chunks when cooking-with-chocolate for melting, baking, or decorative purposes.

Chopped chocolate chunks.©iStockphoto.com.

Melting Chocolate

It doesn't take any fancy equipment to melt chocolate. When cooking-with-chocolate it is important to remember chocolate's two main enemies. These are moisture and heat. Always melt over low heat and make sure that no water comes into contact with your chocolate.

Here are three methods for melting chocolate.

1. Double Boiler-If you do not have a double boiler you may improvise and use a small saucepan with a small stainless-steel or glass bowl that nestles on top of the pan.

To melt your chocolate fill bottom pan with around 1 in. of water. Bring it to a simmer over low heat. Put your chocolate in the bowl or top part of double boiler. Place this on top of pan. (Make sure your bowl does not touch the water.) Let, sit without stirring until it is half melted.

Next, remove your bowl from the heat placing bowl onto a dry towel. (This absorbs any excess moisture.) Now, stir gently to remove lumps. (I like to use a spatula.) If lumps still remain, briefly return to heat. Your chocolate should be smooth and glossy.

2. Microwave Melting

To melt your chocolate in the microwave reduce your power to 50%. Place your chocolate (chunks, chips, etc..) into a glass (micro-wave) safe bowl. I use no more than 8 ozs. at a time. Put your chocolate into the microwave for about 30 seconds. Then stir. Repeat this process until your chocolate is smooth and glossy.

3. Direct Heat Method

This method is used to melt your chocolate by adding them to with hot ingredients. Add your chunks of chocolate in small portions to hot ingredients such as cream, corn syrup, or melted butter. Then wait a minute or two to allow the heat to melt the chocolate. After you are sur the chocolat has melted, wisk or stir the mixture smooth.

Melted chocolate in a bowl.©Sandra O'Claire.

Chocolate Decorations

When cooking-with-chocolate, you can be very creative. Chocolate garnishes are beautiful, flavorful and add extreme interest and texture to your finished desserts.

Chocolate can be molded into almost any decoration or shape. Drizzled, curled, grated, the list is almost endless. Here are a few simple ways to make chocolate decorations and beautiful chocolate garnishes. You have already learned how to make chocolate chunks.

1.Chocolate Curls-To produce large curls for use on top of cakes, you will need a large chunk of chocolate and a chef's knife. Chocolate curls produce a very elegant chocolate garnish.

Let your chocolate come to room temperature before beginning. Position the chocolate on the counter so that youare standing over it. Do not hold the handle of the knife. Make sure that you hold the top of the blade (sharp side down)one hand at each end. Insert the blade into the chocolate at about a 90 and 45 degree angle. Slant it towards you. Next, firmly push the blade down, dragging the blade forward to shave this curls.

Do not use your fingers to pick up the curl, it will melt. Use a fork, tooth pick or small skewer to lift it.You may put it directly on to your cake or place onto a sheet of foil or kitchen parchment until ready to use.

2. Small Chocolate Curls-For smaller curls you need a small bar of chocolate brought to room temperature. You may use a vegetable peeler, paring knife or a teaspoon to make your curls.

With a vegetable peeler or knife hold your bar upright, scraping in a downward fashion. If you are using a spoon, place your chocolate bar on the counter. Next, grip your spoon by the ladle just where the handle begins. Place the spoon into the chocolate at a 45 degree angle and push down, pulling the spoon towards you. This will make small chocolate curls. The spoon method also works great on white-chocolate.

Making curls takes a little practice.

How to grate chocolate.

Grated chocolate is a great accent when cooking-with-chocolate. It really gives the dessert a fun and chocolatey appearance. It also can be used in all types of chocolate treats.

If you use a box grater, use the fine side. Always grate chocolate just before using because the fine pieces can lose their shape and melt. I also like to refrigerate my chocolate a few minutes before beginning to grate. This makes it less applicable to melt.

Cupcake with grated chocolate on top. ©Ivan Vasilev.

Chocolate Drizzling

Drizzling chocolate is a fast and easy chocolate decoration. When cooking-with-chocolate, it also provides alot of symmetry to your finished product. For drizzling chocolate, you will need a pastry bag with a small tip, if you do not have one, you may use a plastc baggie.

Melt 2 ozs. of chocolate (as indicated above). When chocolate is melted, remove it from heat and spoon into your pastry bag or baggie. If, you are using a baggie, snip off the corner at the bottom to create an opening.

Note: The size of the tip or snip you make determines the thickness of your piping.

Gently squeeze the bag to drizzle your dessert. It helps to go in a back and fourth motion. Either side to side or up and down.

Cheesecake with chocolate drizzle and strawberries.©Sandra O'Claire.

Dipping

Dipping chocolate is all the rage now-a-days. Especially with the new chocolate fountains and fondue sets. This makes cooking-with-chocolate fun, especially for kids. (Grown-up kids too!)

After melting your chocolate, you may dip your favorite items such as, pretzels, nuts, cookies, fruit,... into the melted chocolate. Yummy! After doing so, place your dipped item onto a parchment lined baking sheet. Then refrigerate for around 15 minutes to harden.

Click here for the best chocolate fondue recipes.

Molding

Making chocolate candy molds is lot of fun! You can find all types of molds at cooking and hobby stores. You can create eggs, roses, suckers. the possibilities are endless.

After melting chocolate, you can spoon it into any size or shape of chocolate or candy mold that you want. When finished refrigerate for around 2 hours or until firm.

To learn more about making chocolate candy, and the best chocolate candy recipes please click here.

Now that you've learned about cooking-with-chocolate, click here to learn more about chocolate it's self.