Chocolate Class

Technique

Chocolate Class

Four fabulous recipes that'll turn you into a chocolate master

RECIPES BY Donna Meadows

At Valentine’s Day it’s hard to go wrong with chocolate. But creating chocolate confections can be tricky. “Chocolate needs to be treated with respect and care,” says Carole Bloom, author of Intensely Chocolate. “But getting your hands into it to create something you can share is so rewarding.”

From tempering a pound of bittersweet for a nut-studded bark to whisking up a decadent hot chocolate drink, these recipes offer an introduction to working with the good stuff. Each “lesson” gives you treats to share on Valentine’s Dayor any time.

Chocolate 101
Carole Bloom offers these expert tips for choosing and working with chocolate.

SELECTION Buy chocolate from a source that has a good turnover to be sure it hasn’t been stored too long or improperly. Sample a variety of chocolates to find the type you like best. There are so many to choose from these days that it’s ultimately a matter of taste. Pass on any chocolate brands you don’t like at the sampling stage, because the taste won’t change in the recipe.

STORAGE Keep chocolate tightly wrapped in a cool, dry place away from strong odors and possible temperature changes. Do not store chocolate in the refrigerator or freezer, where it can collect moisture.

MELTING Chop chocolate into small, equal-sized pieces for even melting. Warm over barely simmering water in a double boiler, or place in a microwave-safe bowl and melt at lowest power 30 seconds at a time, stirring between each burst. Water is chocolate’s archenemya drop or two can make it seize and turn into a gloppy mess instead of meltingso keep all bowls and utensils completely dry.

QUALITY CONTROL Chefs recommend using “high-quality” chocolate. But just what does that mean? “High-quality chocolate should have an even-looking appearance; a chocolaty aroma; a sharp snap when brokenno crumbling; and a velvety texture and delicious aftertaste that lingers for about 30 seconds,” says Carole Bloom, author of Intensely Chocolate.

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Hazelnut-Apricot Chocolate Bark

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Chocolate bark is a good way to try your hand at tempering, the technique of heating and cooling chocolate so that it solidifies quickly and remains firm and shiny. A simplified version of tempering involves melting two-thirds of the chocolate, then cooling it by adding the remaining one-third and stirring

Old-Fashioned Individual Chocolate Cakes

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These dense cakes get their moist texture from hot coffee, which is used to dissolve the chocolate into a thin syrup that gets added to the batter. The extra liquid lets you cut down on butter and eggs without sacrificing taste.

Chocolate Ganache Truffles

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This recipe offers an introduction to making ganache, a combination of cream and chocolate used for candy fillings, cake frostings, and pastry glazes.

Gourmet Hot Chocolate

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Ultrathick and rich drinking chocolate is all the rage in bakeries and coffee shops. This recipe lets you savor the sweet indulgence right in your own kitchen. We suggest serving this drinkable treat in demitasse cups because it is so creamy and filling.