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Definition: Often, Glacé Fruit is simply another name for Fruit Candy. Sometimes, the term glacé fruit is used to refer to a finishing process wherein candied fruit is moistened, then dipped in ultra-concentrated sugar syrup and left to dry, thus creating a finishing glaze.

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One thing most candy recipes have in common is their copious use of Sugar. It’s important to know the distinctions between different types of Sugar products, so that your Candies are successful.

* Granulated Sugar: This is derived from either beets or sugarcane, and when a recipe calls for “Sugar” or “white Sugar,” it is referring to granulated Sugar.

* Brown Sugar: This is granulated Sugar with molasses added. It comes in “light” and “dark” varieties; light brown Sugar has a milder flavor and is usually recommended for candy making. Brown Sugar should be packed down in a measuring cup while measuring. Generally, brown Sugar should not be used to replace other Sugars.

* Superfine Sugar: Also called caster Sugar. This is granulated Sugar with a very fine texture. It is useful when making candy centers because it dissolves quickly and doesn’t produce a grainy texture. Superfine Sugar can be used in place of regular granulated Sugar without adverse results.

* Powdered Sugar: Also called confectioner’s Sugar or icing Sugar. This is very fine-textured Sugar with cornstarch added; it needs to be sifted before use. Do not use powdered Sugar to replace any other Sugars in candy recipes.

* Corn Syrup: Also known as glucose. Corn Syrup is produced from cornstarch and comes in “light” and “dark” varieties; in confectionery light is generally preferred. Corn syrup prevents other Sugar from crystallizing and makes cooked candies firmer, so is often used in cream fillings and fudges.

* Invert Sugar: Liquid Sugar. It improves the shelf life of many candies. Only use invert Sugar if a recipe specifically calls for it.

* Honey: Any mild bee’s honey can be used in recipes that call for honey. The honey should be liquid, not of the “creamed” or “honey spread” varities.

* Molasses: A by-product of the Sugar refining process, it is a thick dark syrup with a distinctive taste.

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Whipped Cream is cream which has been beaten with air, causing the fat droplets in the cream to form little pockets which approximately double the volume of the cream. The result is a very rich, frothy dairy product which can be used in a variety of ways, from frosting cakes to topping hot Chocolate. Whipped Cream can be purchased in pressurized canisters which are typically packaged with nitrous oxide as a propellant, and it can also be made quickly at home; the advantage to home-made Whipped Cream is that it tends to be denser and richer, and the flavor can be better controlled.

In order for Whipped Cream to set up right, the base cream must have a fat content of at least 30%. When Whipped Cream is made by hand, cooks use some form of beater to whip the cream, beating either by hand or with a hand-held mixer. As the cream starts to whip up, ingredients like sugar and Flavorings can be added. When the cream has almost doubled in volume, the cook must stop beating, or he or she will end up creating butter.

Whipped Cream in pressurized canisters is actually whipped as it comes out of the canister. When the user presses down on the nozzle, the pressurized gases inside the canister whip the cream, causing it to come out in a frothy stream. Because of the use of pressurized gas, this form of Whipped Cream is much lighter and frothier. However, it is also more prone to dissolving back into liquid form, which can be especially important to remember if one is preparing a dish with Whipped Cream which will be served later.

As a general rule, the fresher the cream, the better the Flavor of the Whipped Cream. Heavily stabilized cream like that in Whipped Cream canisters at the store sometimes acquires an unpleasant, almost metallic flavor which causes people to prefer hand-Whipped Cream. However, it is also possible to find re-usable canisters which can be loaded with pressurized gas and fresh cream for a more home-made flavor without the hassle of whipping by hand.

The light, frothy texture of Whipped Cream can be deceptive, tricking people into being unaware of the high fat content. When sugar and various flavorings are added, Whipped Cream can take on a more rich flavor, suitable for dipping fruit, topping desserts, and garnishing various drinks. The rich nature of Whipped Cream causes some people to regard it as a luxury or special treat.

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Mexican Chocolate is a Type Of Chocolate which is prepared with an assortment of spices for a very distinctive and rich flavor. It is available in many markets, especially those which stock basic Mexican foods, and it can be found in the form of bars and discs of solid Chocolate, along with powders and syrups. In addition to being used to make hot Chocolate, Mexican Chocolate can also be used in traditional Mexican dishes like mole, and it can be used in baking for an unusual Flavor.

Chocolate has a very long history in Mexico and Central America. The Theobroma Cacao plant, which produces the Cacao beans used to Make Chocolate, is native to South America, and archaeological evidence suggests that Mesoamericans made dishes with Chocolate for centuries before the arrival of Europeans. Although many people associate Chocolate with sweetness today, the original Mexican Chocolate was actually rather sour and intense, and it was highly prized. When the Spanish were introduced to Chocolate, they brought it back to Europe, popularizing it among the upper classes; for quite some time, hot Chocolate drinking was rather trendy.

Typical Mexican Chocolate is made with roasted and ground cacao nibs, sugar, and cinnamon. Other spices such as nutmeg and allspice may be added, along with nuts, and chilies are sometimes used as well. Mexican Chocolate tends to be rather granular in texture, with a creamy finish from the Cocoa Butter. The natural sweetness from the sugar makes the addition of extra sweetener unnecessary.

In Mexico, Chocolate is often used to make a hot beverage, as it has been used for centuries. Traditional Mexican hot Chocolate is foamy; originally, this was accomplished by pouring the drink back and forth between vessels, but today it is foamed with a molinillo, a specially designed whisk. These tools can also be used to foam other drinks to taste. Many people in the United States along the Mexican border have developed a taste for Chocolate Mexicano, and it is often available at shops as a result.

Some people develop their own techniques for preparing Mexican Chocolate, including special ingredients which they like to add. Mexican Chocolate right out of the package is, of course, perfectly usable for whisking with water or milk to create a hot beverage, but you may also enjoy experimenting with additions and toppings like Whipped Cream. Mexican Chocolate can also be used to make desserts like puddings and flans, and some people enjoy eating it straight, savoring the rich and sometimes intense flavor.

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A Taste Test is a tool used to gather information about the flavor of a food or product. It may be used by a company to ensure consistency, a manufacturer developing a new product, or a group which is trying to prove a point about the differences, or lack thereof, between two products. There are an assortment of other uses for a Taste Test, which is often carried out on the corporate level by professional “tasters” who have trained to be impartial and valuable tools in the taste profiling process.

When a Taste Test is used to compare or contrast foods, it is typically performed blind. In a blind Taste Test, the tasters do not know what they are tasting. They are offered samples of the product in identical presentations and asked to taste and profile the samples. In a double-blind Taste Test, the people offering the samples also do not know what they are. This is designed to ensure impartiality, making the end results potentially more valid.

Any sort of edible can be analyzed using a Taste Test. Some famous Taste Tests include the regular quality control Taste Tests performed by a number of companies which want to keep their products consistent and taste tests comparing well known brands of soda. Taste Tests have also been performed on everything from water to salt. Often, a Taste Test illuminates very subtle and complex differences between product formulations, especially when professional tasters are involved.

To run a professional Taste Test, each taster is typically isolated in a booth. The tasters usually wear no perfumes or scents, and their clothing is laundered in neutral soaps. This is intended to minimize interference with the Taste Test. Usually a palate cleanser is provided as well, so that each taster can start fresh with each taste. An array of numbered samples are provided, and the taster checks each one, taking notes or making comments about the product.

When a company is gearing up for a major product release, Taste Tests are very important. A panel of tasters will ultimately determine the formulation of the product, by commenting on flavors and textures they like and do not like. For companies which want to keep their products consistent, a panel of trained tasters familiar with their products is crucial.

People can replicate a Taste Test at home for fun if they would like to do things like contrast bottled and tap water or experiment with a panel of wines. When conducting a Taste Test at home, try to avoid biasing the participants. A blind Taste Test is a great way to do that, and can be accomplished by having an “administrator” fill sample cups out of sight of the participants.

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Cacao is used to describe both the unprocessed beans that are used to Make Chocolate and the tree they come from. The word "Cacao" comes from the Olmec civilization that preceded the Mayans in the southern Gulf of Mexico. The common synonym "Cocoa" is actually a misspelling of the original word. The Theobroma Cacao tree is found in the Amazon forests as well as in other tropical regions. It produces three types of beans, which are the Criollo, Forastero and Trinitario. All are used to create chocolate and offer distinct health benefits.

Theobroma Cacao is native to South America, growing naturally in the Amazon River Basin as well as the Orinoco River Basin. It is also farmed in other areas such as Ghana, Indonesia and the Philippines. The tree grows from 10 to 30 feet (3-9 meters) in height and usually starts to bear fruit four years after being planted.

The Theobroma Cacao tree's fruit is known as Cacao pods. When ripe, they are a hearty yellow or orange and weigh just about a pound. Each contains many seeds referred to as Cacao beans. These seeds can be extracted and made into cocoa butter. This butter is a pale-yellow vegetable fat that is used to not only make chocolate but also pharmaceuticals, ointments and toiletries.

The nib is found at the center of the bean. This is what is used to make chocolate. Nibs are rich in antioxidants as well as good fats and minerals such as calcium, zinc, iron and potassium. They have a byproduct similar to caffeine and produce a natural MAO inhibitor that can suppress overactive appetites.

The Criollo species of the bean is the rarest and most costly with only 10 percent of chocolate cultivated from this type. The taste isn't as bitter as other types of beans and the scent is more aromatic. This species is harvested mainly in Colombia, Ecuador, and Venezuela.

Forastero beans are used in 75 to 90 percent of the world’s Chocolate. They are often referred to as bulk beans because of their predominant use in chocolate production. The term Forastero means foreign in Spanish. Trinitario beans are a hybrid of Criollo and Forastero and are used in about 10 percent of chocolate.

Fermentation of the beans takes three to seven days. This is necessary to develop the beans' flavors and prepare them to be roasted. In the process, sugars in the beans get converted to alcohol and germs are killed.

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Bittersweet Chocolate is a sweetened form of Dark Chocolate that does not contain milk in either liquid or dry form. Bittersweet chocolate is essentially a mixture of Chocolate Liquor, sugar, Cocoa butter, and sometimes Vanilla. Often, lecithin is added as an emulsifying agent. chocolate liquor, despite what its name seems to suggest, contains no alcohol. Rather, it is a form of cocoa produced by grinding cocoa beans down into liquid form. Solidified chocolate liquor formed into blocks is known as unsweetened baking chocolate.

In North America, Bittersweet chocolate is required, according to Standards of Identity established by the Food and Drug Administration, to contain a minimum of 35 percent chocolate liquor. In Great Britain, the figure is somewhat higher, rising to 43 percent. The more chocolate liquor the chocolate contains, the more intense its flavor will be. Especially high-quality Bittersweet chocolate may contain 65 to 70 percent, or more, of chocolate liquor.

Although the terms bittersweet and Semi-Sweet Chocolate are sometimes used interchangeably, there is a difference in the standards that define the two. Although not formally regulated across the industry, Bittersweet chocolate generally contains more chocolate liquor and less sugar than semi-sweet chocolate does. However, since semi-sweet chocolate can contain up to 35 percent liquor, the two chocolates can be very much alike. Bittersweet and semi-sweet chocolate can be used interchangeably in baking, with good results.

Both the semisweet and Bittersweet chocolates are occasionally labeled “couverture,” which designation indicates that the chocolate contains not less than 32 percent cocoa butter. Couverture must be tempered, a process that involves manipulating the temperature of the chocolate during the process of fat crystalization in its cocoa butter, before using. It is a favorite for dipping, coating, and molding. When melted, it is smooth and fluid, and when it hardens, it has a lovely sheen and a creamy texture.

Recent studies have revealed certain health benefits from the regular consumption of small quantities of Bittersweet chocolate. Due to its high cocoa content, dark chocolate is a good source of certain flavonoids — namely epicatechin and gallic acid — that may be protective for the heart.

Bittersweet chocolate also possesses antioxidant compounds and may also play a role in lowering blood pressure. It should be noted, however, that the flavonoids present in Bittersweet chocolate are destroyed by processing with alkali, as with Dutch-processed Cocoa Powder.

Bittersweet chocolate is available in several forms, including bars, chips, and chunks of various sizes. It is used in baking, cooking, and is eaten out of hand.

chocolate, including the bittersweet variety, is extremely sensitive to factors of temperature and humidity. The ideal—but relatively narrow—temperature window for storing chocolate is between 59 and 63 degrees F (15 and 17 degrees C), with a relative humidity at a finicky 50 percent or less. Conditions of varying temperature may cause changes in the appearance or texture of the chocolate, including a whitish “bloom” on the surface due to the presence of fat and/or sugar crystals there. Although the appearance of the chocolate may suffer, it is perfectly safe to eat.

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This classic Toffee is buttery and rich, and pairs very well with Dark Chocolate. For easily printable instructions, please refer to the English Toffee Recipe.

Begin by assembling your ingredients:

* 3/4 cup almonds, toasted and Choped
* 1 pound of dark chocolate
* 2 cups (1 pound) butter
* 2-2/3 cups granulated sugar
* 1/3 cup water
* 1/4 cup light corn Syrup

You will also need a large baking sheet with 1" sides, covered with foil and sprayed with nonstick cooking spray.





Cut the butter into small, even squares. Place the chopped butter, sugar, water, and corn syrup in a large heavy saucepan over medium heat.





Stir the mixture constantly until the sugar is dissolved and the butter is melted. Insert a candy thermometer and bring the candy to a boil. Periodically brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming on the sides and turning your candy unpleasantly gritty.





Continue to cook the candy, stirring frequently, until it reaches 300 degrees on the candy thermometer. If the candy appears to separate (with a layer of melted butter on top) carefully stir it vigorously to make it come back together again. Watch the candy as it approaches 300, since it cooks quickly and can easily scorch at high temperatures. As it reaches the proper temperature it will turn a dark, golden amber color.





Once the candy reaches 300 degrees, carefully remove the pan from heat and pour the toffee onto the prepared baking sheet. Do not scrape out the remaining candy clinging to the sides and bottom of the pan. Be very careful during this process, as hot sugar can cause painful burns.





1. Immediately after the toffee is poured onto the baking sheet, use a spatula to spread the candy to an even thickness.

2. Allow the toffee to begin to set for a minute or two, then spray a knife with nonstick cooking spray and score the toffee into small squares or rectangles, firmly cutting through to the bottom of the pan. Allow the toffee to cool completely.




Once the toffee is cool, carefully break it apart on the scored lines into small squares. At this point, the toffee is finished and can be served plain. If you wish to dip it in chocolate, proceed to the next step.





To dip the toffee in chocolate, begin by Melting Chocolate. Place it in a microwave-safe bowl and microwave it in one-minute increments, stirring after every minute to prevent Overheating.

Dip each piece of toffee in the chocolate. You can dip it halfway in, or if you prefer, you can use a fork or dipping tools to submerge the toffee pieces entirely in chocolate. Remove the toffee from the chocolate and drag the bottom of the fork across the lip of the bowl to remove excess chocolate. Place dipped toffee pieces on a baking sheet lined with aluminum foil. You can serve the Chocolate Dipped toffee as-is, or if you would like to cover it with chopped nuts, proceed to the next step.




While the chocolate is still wet, sprinkle the tops of the toffee bars generously with chopped nuts. Repeat with the remaining chocolate, toffee and nuts.






Place the toffee in the refrigerator to set the chocolate for about 20-30 minutes. Once the chocolate is set, the toffee can be served immediately or stored in an airtight container in the refrigerator for up to one week.

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Toffee Recipe of all types, including many chocolate and nut variations.

Toffee-Topped Fudge

Toffee-Topped Fudge combines two classic favorites into one great candy. A smooth, tangy fudge is topped with crunchy, sweet toffee, and both flavors benefit from the pairing.

Toffee Candy Recipe Index

Here you will find an index of all toffee candy recipes.

How to Make Toffee

This photo guide will show you how to make a classic toffee recipe using step-by-step photo illustrations.

What is Toffee?

The definition of toffee Guide to Candy.

Hazelnut Toffee

Hazelnut Toffee features roasted hazelnuts in a buttery, crunchy toffee drizzled with sweet milk chocolate.

Walnut Brittle

This Walnut Brittle recipe had loads of crunchy nuts the deep, rich taste of caramelized sugar and molasses.

Maple Pecan Brittle

Maple Pecan Brittle is a buttery toffee with a robust maple flavor and a nice crunch from toasted pecans.

Cashew White Chocolate Toffee

Cashew White Chocolate Toffee has a deep, dark burnt sugar taste that complements the salty cashews and sweet white chocolate.

Corn Chip Toffee

Corn Chip Toffee is the perfect candy for a snack attack. Crunchy, salty corn chips are mixed with peanut butter chips and covered with a sweet, crispy toffee layer, then slathered with semi-sweet chocolate and topped with peanuts.

Butterscotch Cracker Brittle

Butterscotch Cracker Brittle is an easy oven brittle that uses graham crackers, butterscotch hard candies, and semi-sweet chocolate chips.

Coffee Toffee Bark

Robust coffee, creamy white chocolate, and buttery toffee combine in this Coffee Toffee Bark to create a rich candy perfectly suited to adult taste buds.

S'mores Toffee Bark

S’mores Toffee Bark features graham crackers covered with a simple toffee, smothered in chocolate and topped with marshmallows. The classic s’mores flavors get a boost from crunchy, buttery toffee.

Banana Cashew Toffee

Banana Cashew Toffee features the sweet taste of bananas and the crunch of salted cashews in a rich toffee base.

Macadamia Nut Brittle

Macadamia Nut Brittle is a sweet, crispy brittle loaded with chunks of rich, salty macadamia nuts.

Saltine Toffee

This easy Saltine Toffee recipe uses saltine crackers and a few common ingredients to make an uncommonly good candy that’s sweet, salty, crunchy, and chocolatey.

German Chocolate Toffee

The classic German chocolate flavors of coconut and toasted pecans are paired with sweet dark chocolate in this rich, buttery toffee.

Peanut Honey Toffee

This toffee recipe, featuring honey, peanut butter, and whole peanuts, is a delicious twist on an old favorite.

Cinnamon Hazelnut Toffee

This rich, buttery toffee is studded with toasted hazelnut and scented with cinnamon, then topped with semi-sweet chocolate.

Chocolate Toffee Bars

Chocolate Toffee Bars combine the best of both worlds: crunchy, sweet toffee and smooth, bittersweet chocolate.

Peanut Butter Toffee

Peanut Butter is the not-so-secret ingredient in this nutty, crunchy toffee recipe.

Dark Toffee

Brown sugar and molasses give this special toffee recipe a deep, dark taste.

Buttery Nut Toffee

This recipe for Buttery Nut Toffee produces a rich, dark toffee studded with crunchy nuts. An optional dipping of melted chocolate adds a smooth, sweet finishing touch.

Almond Toffee

This almond toffee is the ultimate in decadence! Rich and buttery, it is sandwiched between two chocolate layers and is brimming with toasted almond flavor.

Peanut Brittle

Peanut brittle is a classic with a crunchy texture and rich, nutty taste.

Almond Roca

Homemade Almond Roca candy is even better than the storebought version! This combination of roasted almonds, crunchy toffee and semisweet chocolate is a winner.

Traditional Toffee

This is toffee like Grandma used to make!

English Toffee

This classic toffee is buttery and rich, and pairs very well with dark chocolate.

Sesame Toffee

Sesame seeds and chocolate enliven this unusual buttery toffee.

Old-Fashioned Butterscotch

Buttery, creamy, sweet and delicious, butterscotch is an old-fashioned favorite.

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Simple Syrup requires only water and granulated syrup, and can easily be made in only a few minutes. It's a building block for cocktails or for nonalcoholic drinks, and can also be used to sweeten iced tea or coffee, or even to brush over cakes before frosting to keep them moist. You can even flavor simple syrup by steeping ingredients like Vanilla beans, herbs or citrus peel in it. Simple syrup will keep in the refrigerator for up to 1 month.

Cook Time: 5 minutes
Total Time: 5 minutes

* 1 cup granulated sugar
* 1 cup water

Preparation

1. In a small saucepan combine sugar and water. Heat over medium-low heat, stirring occasionally, until the mixture comes to a simmer and the sugar dissolves until the liquid is no longer cloudy and is perfectly clear, about 3 to 5 minutes. Remove from heat, cool simple syrup completely before storing in the refrigerator.

This recipe for Simple Syrup makes about 1 1/2 cups.

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Chocolate is the product of a long, complicated refining process that begins with the bean pods of the Theobroma Cacao tree. Theobroma Cacao literally means “food of the Gods,” and this name reflects both the heavenly Taste of Chocolate and the reverence Mayan and Aztec cultures had for this divine food. These native American civilizations were the first to recognize the value of the Cacao Bean, using the pods as currency and serving the grainy crushed beans as a drink among the upper classes. The original bitter chocolate drink favored by Mayans and Aztecs is very different from our smooth, sweet chocolate bars today, yet the source of both remains the same: the humble Cacao Bean.

The cacao tree is a tropical plant that grows only within 20 degrees latitude of the Equator. The main cacao-producing countries are the Ivory Coast and Ghana, although there are numerous smaller markets in South America and Africa. The cacao tree produces pods all year long, so a typical tree would have pods in every stage of ripeness, from the earliest flowering bud to the most mature pod ready to be harvested. There are three types of cacao tree: the Forastero, the most common and robust variety with the least remarkable flavor, the Criollo, the most delicate and rare tree, with a heavily perfumed fruit, and the Trinitario, a hybrid between the Forastero and the Criollo that displays characteristics of both trees, having an average yield of moderately aromatic beans.

Chocolate begins with the harvest of the cacao pods. Because the pods grow in all degrees of ripeness and at any location on the tree, most harvesting is done by hand with machetes. Two important steps must happen before the Cacao can be packaged and shipped to the manufacturer. First, the pods are split open to reveal the cocoa beans instead, surrounded by the fruity pulp of the pod. This pulp is sometimes used to make drinks or desserts, as it has a pleasant fruity taste with subtle Chocolate Flavors.

The beans and pulp are scraped from the pods and left to ferment in baskets for two to eight days. This step is crucial, as the fermentation process mellows the flavor of the beans and imparts the fruity undertones of the pulp. Without fermentation, the beans would be too astringent and bitter to enjoy. Many high-quality Chocolates undergo a long fermentation process, which can be tasted in the floral, fruity notes of the final product. After fermentation, the beans are spread in a single layer and left to dry completely, usually in direct sunlight. It is only after the beans are fully fermented and dried that they are packaged and shipped to Chocolate manufacturers around the world.

After the beans arrive at the manufacturing facility, they are roasted to bring out the most intense chocolate flavors and colors. The time and temperature of the roasting depends on the type of beans and their relative moisture levels. After roasting, the beans are transferred to a winnower that removes the shells of the beans and leaves the “nibs”—the essence of the cocoa bean that’s full of cocoa solids and cocoa butter.

The nibs are ground to a thick, rich paste called Chocolate Liquor (a misleading term, since the product contains no alcohol). This liquor is the foundation for all Chocolate products, and at last begins to resemble and smell like conventional Chocolate. The liquor is pressed to remove the cocoa butter, which leaves a powdery disc known as “cocoa presscake.” Presscake, when pulverized, becomes common Cocoa Powder. At this point, the Chocolate process differs depending on the recipe and formulation of the manufacturer. If the Chocolate is low quality, the pulverized presscake will be mixed with vegetable fats, sugar, and flavorings to become substandard Chocolate. If the Chocolate is going to be higher quality, cocoa butter will be re-added to the Chocolate Liquor, along with other ingredients like sugar, vanilla, and milk. White Chocolate undergoes a similar process, except it does not contain chocolate liquor or cocoa powder. The newly mixed Chocolate travels through a series of rollers to smooth out the texture before traveling to the conching machine.

Conching is the final step in determining the ultimate flavor and texture of the Chocolate. The conching machine, so-called because the original designs resembled seashells, kneads and massages the Chocolate mixture for a period of time ranging from several hours to several days. The speed, temperature, and length of the conching process determines the final texture and Flavor Of The Chocolate , as conching smooths the Chocolate and mellows any remaining acidic tones. After conching, the Chocolate is Tempered in large machines that cool the Chocolate to precise temperatures in order to produce shiny, smooth bars. Finally, the Chocolate is poured into molds, wrapped, and ready for shipping to eager consumers around the world.

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The quality of Chocolate you use will be the primary determining factor of how your finished chocolate candies taste. chocolates are not all created equal, and in general, there is a strong correlation between quality and price. This is not to say that you should always buy the most expensive chocolate, but be aware that high-quality chocolates with large amounts of cocoa butter and cocoa solids will cost more than their inferior counterparts.

Selecting Chocolate should primarily be a sensory experience. Before you taste the chocolate, look at it closely. You want chocolate that has a glossy surface and is free from blemishes. If the surface is scarred, cloudy, or gray, this may be a sign that the chocolate is old or has been subject to extremes in temperature or handling. Next, break the chocolate in pieces. You want a chocolate with a clean, hard “snap” to it. If it bends or crumbles, either the quality is low or the chocolate is old.

Good chocolate will smell strongly of chocolate. Rub your fingers over the surface to warm the chocolate, and then smell the bar. If it doesn’t smell like chocolate, or if it smells primarily of vanilla or other added ingredients, it probably won’t taste very much like chocolate either. chocolate easily picks up odors from its environment, so be aware if your chocolate smells like coffee, tea, or other aromatic foodstuffs.

Finally, Taste The Chocolate. Pay attention to the way it melts in your mouth: does it feel waxy? Unpleasantly chewy or dense? Does it leave a slightly slippery feeling? Does it feel sandy, or smooth? In general, a smooth, velvety mouthfeel is preferred. Also notice what flavors you can find in the chocolate. Common descriptions of chocolate notes include floral, citrus, berry, coffee, and wine undertones. Notice if the Flavor bursts out all at once, or if it gradually builds in intensity and lingers after the chocolate has left. Above all, trust your own tastebuds. chocolate preference is very personal, and you know what tastes good to you, so Select Chocolate that you will enjoy eating.

There are many, many different brands of chocolate and chocolate manufacturers to choose from. Names to look for include: Belcolade, Blommer, Cacao Barry, Callebaut, Carma, El Rey, Felchin, Ghiradelli, Guittard, Lindt, Scharffen Berger, Valrhona, Van Leer, and Wilbur.

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Ideally, chocolate should be Stored in a slightly cool, dry, dark place. The perfect environment would be 60-70 degrees Fahrenheit, have low humidity (less than 50 percent), be out of direct sunlight, and away from any other foods or substances with strong odors that could be absorbed by the chocolate. Frequent exposure to high temperatures can cause the cocoa butter in chocolate to rise to the surface, creating “bloom,” an unpleasant cloudy gray color. This is a superficial flaw that can be corrected by melting and properly Tempering Chocolate. However, in addition to bloom, white chocolate can go rancid when exposed to strong light, which will greatly affect the flavor and quality of the chocolate.

If you live in an extremely warm area and do not have air conditioning, you may need to keep your chocolate in the refrigerator or freezer to prevent it from melting. To freeze the chocolate, place it in an airtight container, and do not remove it from its container until it has been brought up to room temperature, to prevent condensation from forming on the chocolate. These water droplets will prevent the chocolate from melting smoothly and might affect the texture of the Melted Chocolate.

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One of the most important elements for chocolate work is melting equipment. A Double Boiler is most commonly used. This tool usually consists of a saucepan that is filled with simmering water, and a fitted metal bowl that sits over the top of the saucepan and holds the Melting Chocolate. This setup ensures that the chocolate receives gentle heat from the hot water below, but does not Overheated Chocolate or come into contact with the water. A makeshift double boiler can be fashioned from a metal or glass bowl that sits snugly over the top of a saucepan, but extra care must be taken so that water droplets and steam from the lower pan do not accidentally splash into the chocolate.

Chocolate can also be melted in the microwave. To use this method, it is best to have a microwave with an adjustable power feature, so you can heat the chocolate at 50% power and avoid the possibility of overheating it. If your microwave does not have this option, you can still microwave chocolate, but you will have to heat in shorter intervals and be very careful. For microwaving chocolate, I prefer using a heavy glass bowl that distributes heat evenly and does not get too hot.

An accurate thermometer is necessary for Tempering Chocolate. Look for a thermometer with a range of at least 60 degrees to 130 degrees Fahrenheit. A standard mercury laboratory thermometer will work, as will an instant-read thermometer or a specialized chocolate thermometer. Be aware, however, that the sensor on many instant-read thermometers is located at least an inch above the tip, so it can be hard to gauge the temperature of a small quantity of chocolate. Most candy thermometers are designed to measure the high temperatures of sugar syrups, so they do not have the necessary range of low temperatures for chocolate work.

To work seriously with chocolate, you need a kitchen scale to weigh the quantity of chocolate. It is nearly impossible to get accurate quantities of Choped Chocolate using measuring cups. Look for a kitchen scale that goes up to at least 5 pounds and allows you to switch easily between ounces and grams. Other helpful chocolate accessories include flavored oils and extracts, heatproof spatulas for stirring chocolate, dipping forks for dipping flavored centers and truffles, and pastry bags and tips for piping chocolate and decorations. If you’re molding chocolates, you will need the molds, of course, and perhaps also candy colors and small pastry brushes with which to decorate the candies. There is a near-endless list of optional chocolate accessories you might need, depending on your recipe, but this short list covers most basic needs.

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Melting Chocolate is not the same as Tempered Chocolate, although Melting is a necessary step in the tempering process. Melting Chocolate can be accomplished in a microwave or over a hot-water bath. There are a few fundamental guidelines to successfully Melting Chocolate:

* Make sure the Chocolate is Chop Chocolate into uniform pieces to ensure even Melting. Never try to melt large bars or blocks of Chocolate that have not been chopped.
* Avoid all contact with water! Chocolate will Seized Chocolate and become unworkable if it comes into contact with even a few droplets of water. Make sure your bowls, workstation, and spatulas are completely dry.
* Melt the Chocolate slowly over low heat. Chocolate is very delicate and can become lumpy or grainy if Overheated Chocolate.
* Stir the Chocolate frequently with a rubber spatula, once the outer edges start to melt.
* Chocolate retains its shape when melted, so the only way to know if it is truly melted is to stir it. Do not rely on appearances alone.

Melting Chocolate in the Microwave

The microwave is a great tool for Melting Chocolate . If used properly, it can Melt Chocolate more quickly than a double boiler with minimal effort and mess. The most critical part of Melting Chocolate in the microwave is choosing an appropriate container. Ideally, you want to melt your Chocolate in a microwave-safe bowl that remains cool or only slightly warm after several minutes of near-continuous microwaving. If the bowl is too hot for you to handle after it has been microwaved, it is too hot for your Chocolate. If you have overheated your Chocolate, immediately pour it into a cool bowl add chunks of unmelted Chocolate, and stir continuously.

It is preferable to melt your Chocolate on a low (50%) power setting, to avoid scorching or burning it. If your microwave does not have this option, heat the Chocolate in shorter intervals and stir between each bout of heat. Additionally, if your microwave does not have a turntable that rotates the bowl of Chocolate, manually turn the bowl each time you stop and stir the Chocolate.

It is very difficult to determine exact microwaving times, as it can vary depending on microwave wattage, quantity of Chocolate, and even the cocoa butter content of the Chocolate. However, as a rough guide, estimate about 1 minute for 1 ounce of Chocolate, 3 minutes for 8 ounces of Chocolate, 3.5 minutes for 1 pound of Chocolate, and 4 minutes for 2 pounds. Run the microwave in 30 second-1 minute increments, stirring in between and rotating the bowl if necessary. Finish heating when most, but not all, of the Chocolate is melted. Stir the Chocolate continuously until it is smooth, shiny, and completely melted.

Melting Chocolate With a Double Boiler

The traditional method of Melting Chocolate is to use a Double Boiler. A double boiler is a specialized set of pans consisting of a saucepan that holds hot water, and a bowl that fits securely over the saucepan. Chocolate is placed in the top bowl and allowed to melt over gentle, indirect heat. If you don’t own a double boiler, any metal or glass bowl that fits snugly over the top of a saucepan can be used.

Begin by filling the saucepan with hot water from the tap. You want enough water to provide heat, but not so much that the bottom of the Chocolate bowl touches the water. Heat the saucepan over low heat until it just begins to simmer, then turn off the stove and place the Chocolate bowl over the water. If you are Melting large amounts of Chocolate, begin with 1/3 of your final quantity and melt in batches, waiting until the Chocolate in the bowl is melted before adding more unmelted chunks. Let the Chocolate begin to melt, and then stir it gently with a plastic spatula. When almost all of the Chocolate is melted, life the top bowl from the saucepan and set it on the counter. Stir continuously until it is shiny, smooth, and completely melted.

MeltingChocolate With Liquids

Many recipes call for Melting Chocolate along with liquids like milk, cream, water, or liqueurs. Melting Chocolate with liquids is often faster and more convenient, since it often speeds Melting times and prevents common Chocolate problems like overheating. However, there are a few things to keep in mind when Melting Chocolate with other substances.

Chocolate should never be melted with very small amounts of liquid. Always use at least 1 tablespoon of liquid for every 2 ounces of Chocolate. This prevents the dry particles (cocoa and sugar) in the Chocolate from binding together and becoming lumpy. Very dark Chocolates may require more than this guideline, so be prepared to add another spoonful or two of liquid if necessary. When adding large quantities of liquid, add it all at once, rather than in small amounts, to prevent the Chocolate from thickening.

Cold liquids should never be added to melted Chocolate, as it can cause the Chocolate to seize. Instead, ensure that your liquids are warm (but not boiling) when you add them to Chocolate. Additionally, many recipes, like ganache, call for hot liquids to be poured over chopped Chocolate. The heat from the liquid melts the Chocolate, while the room temperature Chocolate cools down the liquid. If you are following this method, allow the hot liquid and Chocolate mixture to sit for a few minutes, then gently whisk them together until completely incorporated. Another useful tool for combining Chocolate and hot liquids is an immersion blender. This handheld gadget does an excellent job of creating a smooth emulsion without incorporating air bubbles. Food processors, blenders, and electric mixers can also be used at low speeds.

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