Chocolate Recipes and Melting Techniques

Today I take on chocolate. With over 500 flavor components, I am hard pressed to find another ingredient that is so versatile. For today's purpose we will be staying within the dessert category, and quick desserts at that. I mean really, who wants to wait for chocolate?

For the sake of everyone who loves to make and eat chocolate, I am including conversion tables at the end of this article. So no matter where you live, US (Imperial) or UK (Metric) these recipes will be easy and quick for you to create.

Okay, since we want chocolate now, we need to get going!

Chocolate comes in a variety of forms, all starting with the cocoa bean. Every brand of chocolate will offer its own twist on flavor depending on how it is used, how the bean is roasted, and how it is processed. Here you discover the differences between four types of chocolate:

• Unsweetened Chocolate
• Bittersweet, semisweet, and Sweet Chocolates
• Milk Chocolate
• White Chocolate

After the cocoa bean is roasted and processed, it is ground to a smooth texture making the purest form of chocolate. This chocolate forms a deep flavor and is found frequently in the All-American brownie. Ghirardelli (my first choice), Baker's and Nestlé are the more popular brands available in the U.S.

A Tip on How To Easily Melt chocolate;you can melt your chocolate on the stovetop in a double boiler, but if you use a microwave oven, you virtually eliminate the probability of your chocolate seizing up (becomes course-textured and clumps together). This occurs when steam or water from the double boiler gets into the chocolate. Put the broken bits of chocolate into a microwave- safe dish. Heat on HIGH for 1-2 minutes, stirring halfway through cooking until the chocolate is melted. When using large amounts, continue the process, 1 minute at a time. The chocolate will turn shiny as it melts. Stir it as the chocolate is probably melted even though it appears to have held its shape.

Varying from manufacturer to manufacturer, these chocolates have sugar and flavorings added, like vanilla. It's important to use the proper type of chocolate a recipe calls for. Using the wrong type here can make a slight or major taste change in your end product. This chocolate is wonderful to eat as is!

You will find bittersweet chocolates made by a few companies like, Ghirardelli (my first choice), Lindt, Perugina, Tobler, and Valrhona. To find these chocolates turn down the candy or specialty foods isles at the supermarket. Semisweet chocolates are made by Baker's, Hershey's, and Nestlé. The most available form of sweet chocolate (and my recommendation) is Baker's German Sweet Chocolate.

Nothing pleases the American pallet as much as this variety of chocolate. Although lately, and with the discovery of the high antioxidant properties, the U.S. chocolate craze is taking in more of the dark chocolate variety than ever before. Milk chocolate is made from chocolate, milk solids, sugar and flavorings. Due to the fact that it has milk solids, it is much more sensitive to heat, so use caution when melting it. Many brands of milk chocolate are on the market, Ghirardelli (my first choice), Dove, Hershey's, Lindt, Nestlé, Perugina and Tobler are among the more popular brands.

This variety is not a true chocolate at all. It is readily called white chocolate but is actually a white confectionery coating. (According to the United States Standards of Identity, true white chocolate has to be made from cocoa butter, a component of the cocoa bean, and is ivory in color). It also contains milk solids, sugar, and flavorings like vanilla. Other confectionery coatings contain vegetable fat instead of cocoa butter and are therefore bright white. Because these confectioners coating contain milk solids, they are more sensitive to heat, so be careful when melting these as well as milk chocolates. The most common makers of these products are Ghirardelli (my first choice), Lindt and Baker's.

Ingredients for Mocha and White Chocolate Candy

• 3 ounces white chocolate, coarsely chopped (Ghirardelli is my choice of chocolate)
• 1/4 cup heavy (whipping) cream, divided
• 2 Tablespoons chopped, slivered and toasted almonds
• 3 ounces coffee-flavored chocolate, coarsely chopped

1. Using a double boiler, (or microwave; heat chocolate on HIGH for 1-3 minutes, stirring halfway through cooking, until melted) over hot, not simmering, water, melt white chocolate and 2 tablespoons of cream, stirring occasionally until smooth. Stir in nuts. Divide mixture evenly into twelve 2-inch paper baking cups.
2. Add coffee-flavored chocolate and remaining 2 tablespoons of cream to the double boiler, melt over hot, not simmering, water, stirring occasionally until smooth (or microwave method).
3. Pour this mixture over the white chocolate mix that is already in the cups. Chill for one hour, or until firm.
4. Remove the candies from the baking cups and let stand at room temperature for 5 minutes prior to serving.

Makes approximately 12 candies

Ingredients for Fruit and Chocolate Clusters

• 1-1/2 cup semisweet or milk chocolate chips (Ghirardelli is my choice of chocolate)
• 3/4 cup dry-roasted cashew halves (can substitute dry-roasted peanuts)
• 1/2 cup dried cranberries (can substitute raisins)

1. In a microwave-safe bowl heat chocolate on HIGH for 1-3 minutes, stirring halfway through cooking, until melted. (or stove top double boiler). Stir in nuts and fruit until completely coated by the chocolate.
2. Drop large teaspoon sized clusters onto a wax paper-lined baking sheet and refrigerate until firm.
3. Remove the candy from wax paper. Store candies in refrigerator or at a cool room temperature.

Makes approximately 28 candies

Ingredients for Chocolate Fudge Feast

• 1 package (8 oz) cream cheese, soften to room temp
• 2 cups semisweet chocolate chips, melted and cooled (Ghirardelli is my choice of chocolate)
• 1/2 cup chopped walnuts or pecans (any nut will work or you can leave them out)
• 1 teaspoon real vanilla extract

1. Coat lightly an 8-inch square cooking pan with non-stick vegetable cooking spray.
2. Using a handheld mixer, in a large bowl, beat cream cheese just until smooth.
3. Beat in melted chips and vanilla. Now using a wooden spoon, stir in the nuts.
4. Evenly spread batter into the prepared baking pan. Cover and refrigerate until firm.
5. Cut into 1-inch squares. Store in an airtight container in your refrigerator. Serve chilled or at room temperature.

Makes approximately 64 candies

Ingredients for Making Peanut Butter Brownies

• 4 oz bittersweet chocolate, chopped (Ghirardelli is my choice of chocolate)
• 1/3 cup unsalted butter
• 3/4 cup all-purpose flour
• 1/8 teaspoon salt
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 7 chocolate-covered peanut butter cups (.6 oz. each) or 5 (.8 oz.) cups, coarsely chopped

♦ To put a twist on this brownie recipe, try substituting snickers bars for the peanut butter cups! ♦

How to Put the Brownie Recipe Together

1. Preheat your oven to 350°F. Butter an 8-inch square baking pan and then lightly dust with flour, tapping out the excess.
2. In a small but heavy saucepan, and over low heat, stir chocolate and peanut butter, until melted. Cool for 10 minutes.
3. In a small bowl, stir together the flour and salt. In a large bowl, using a fork, beat together the eggs and sugar. Beat in chocolate mixture and vanilla. Stir in flour mixture until just blended.
4. Add half of the batter to the prepared pan and spread it out evenly. Sprinkle it evenly with the chopped peanut butter cups. Evenly spread the remainder of the batter to cover the candy.
5. Bake for 25 to 35 minutes. Cool the brownies in the pan and cut them into squares.

Can make 16 brownies, depending on how large you cut them

Ingredients for Making Chocolate Chunk Cookies

• 2½ cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter. @ room temperature
• 1½ cups granulated sugar
• 3 large eggs, @ room temperature
• 4 oz unsweetened chocolate, melted and cooled (Ghirardelli is my choice of chocolate)
• 2 teaspoons vanilla extract
• 15 oz bittersweet chocolate, cut into ½ -inch pieces
• 1 cup broken walnuts or pecans (if desired)

How to Make Chocolate Chunk Cookies

1. Preheat oven to 325°F
2. In a large bowl, stir together flour, baking powder, and salt. In another bowl, using a wooden spoon, cream together butter and sugar until combined. One at a time, add the eggs, stirring thoroughly after each egg addition. Stir in melted chocolate and vanilla. Gradually stir in flour mixture until combined. Stir in chocolate chunks and nuts.
3. Drop dough in heaping tablespoon fulls (every cookie should measure about 2 tablespoons of dough) onto ungreased baking sheet. Make sure to leave about 2-inches of space between cookies. Bake one sheet at a time, for 16 to 19 minutes. or until cookies are set. Remove baking sheet to a wire cooling rack and cool for 5 minutes. Using a metal spatula, transfer the cookies to wire racks and allow to cool completely. Repeat this process until all of the dough is used. When cool, you can store the cookies in an airtight container. These cookies freeze really well.

Makes about 45 cookies,...if you can get them cooked before the dough gets eaten!