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Although many of us would consider Almonds to be nuts, scientifically speaking they are closer to peach pits. Almonds are actually the fruits of deciduous (meaning that the leaves fall off every year) trees originally found in Asia and North Africa. Instead of growing a sweet fleshy pulp around the seed, Almonds develop a leathery coating. Beneath this shell lies a hardened pit with a dark skin, much like a pit from a freestone peach.

Almonds come in two varieties, sweet and bitter. Sweet Almonds are used in many Asian dishes, as well as dessert pastes and garnishes. A popular use for crushed sweet Almonds is a European candy base called marzipan. The Almonds are mixed with glucose (a sugar substitute that can be derived from Almonds) and water to form a thick but pliable paste. Marzipan can be molded into cookies or other identifiable shapes by skilled dessert makers.

Sweet Almonds can also be processed into essential oils or extracts. Almond extract is commonly used as an alternative to Vanilla extract in diabetic-safe recipes. Sweet Almonds are often roasted and turned into slivers or chunks for texture in ice creams or puddings.

The bitter form of Almonds is also used in cooking, but it must first be processed in the raw stage. Bitter Almonds contain a toxic amount of prussic acid, which can be further refined into a poison called cyanide. Consuming a handful of unprocessed, raw bitter Almonds can lead to death from this poison. Consequently, the prussic acid must be leached out of the bitter Almonds before they can be used by humans as food.

The designation 'bitter Almonds' does not necessarily mean a disagreeable bitterness. Extracts from bitter Almonds are used to Flavor a very flavorful liqueur called amaretto. The slight bitterness is a distinctive characteristic of amaretto, which is often mixed with orange juice or other sweet mixer to balance it out. Bitter Almonds are also processed into slivers and whole pieces for salads and casseroles.

Almond trees can be found in Asia, Europe, North America and Africa. In the United States, virtually all Almonds for commercial sale are produced in California. Grocery stores may carry raw Almonds for cooking, roasted Almonds for snacking, ground Almonds for pastes and chopped Almonds for garnishes and salads. Almonds are very high in the good form of cholesterol, and are often treated with hickory-smoked salts or other savory flavors.

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Vanilla has both a literal and a figurative meaning. Literally, Vanilla refers to a plant. the seedpod of the plant, which is often referred to as a Vanilla bean; Vanilla powder, which is produced from grinding the entire bean after it's been dried; and the bean's extract or a synthetic imitation which is used to Flavor a whole range of culinary products from cakes and cookies to ice cream.

Since 1975, Vanilla or plain Vanilla has been used figuratively to refer to something basic or lacking adornment. This use arises from the fact that Vanilla has long been considered the standard and basic ice cream choice, among the many and varied Flavors offered. The term plain Vanilla has come to be used in business to describe a type of security that does not have special features.

Vanilla is the genus name of a group of tropical vines that are in the orchid family and grow in the Americas. The word Vanilla comes from the Spanish vainilla and refers to the shape of the plants' seedpods. The seedpods have been used for flavoring food for many years: in pre-Columbian times, Aztecs employed it in Making Chocolate. Today, the particular plant that is are used for commercial Vanilla preparation is often Vanilla planifolia.

The three kinds of Vanilla beans now available are Bourbon-Madagascar Vanilla beans, Mexican Vanilla beans, and Tahitian Vanilla beans. Some products made from the Mexican Vanilla beans have been found to contain coumarin, which is potentially toxic, so care should be taken when using products from this source.

It's also important to be aware of the technical meaning of Vanilla product names. Natural Vanilla means that the product is made 100% from real Vanilla. Imitation Vanilla is entirely synthetic, and is primarily made from byproducts of the paper industry. Vanilla flavored has a combination of natural and synthetic Vanilla, while artificial-flavored Vanilla is also entirely synthetic.

Vanilla figures prominently in a chapter of Anne of Green Gables called "A New Departure in Flavoring" in which Anne makes a cake especially for the minister's wife and unintentionally substitutes anodyne liniment - a salve for sprains and similar pains - for Vanilla. Needless to say, the cake doesn't have the desired flavor, and the error is typical of Anne's struggles.

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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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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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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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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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Before you Melt Chocolate, you will want it in small, uniform pieces. Some brands of chocolate can be purchased in wafer sizes or bite-sized bars that don’t require chopping. However, if you buy large bars of chocolate or bulk chocolate, you will need to chop it before melting, so that it will melt evenly and not Overheat Chocolate.

There are specialty tools called chocolate chippers that can be purchased and used to break up chocolate, but a chef’s knife or a serrated knife works just as well. Choose a sharp, heavy chef’s knife (a large straight-bladed knife, usually 8-10 inches) and press down firmly and evenly on the chocolate, beginning with the corners and angling the knife slightly outward. Whittle the chocolate gradually, working from the corners, until the chocolate is chopped into almond-sized pieces.

A long serrated knife also works for chopping chocolate, and it requires less force to be effective. Again, begin at a corner of the chocolate and use a smooth sawing motion back and forth, pressing only as hard as necessary. Once you have made several cuts on a particular corner, rotate the chocolate and begin on a new corner until all of the chocolate is chopped into uniform pieces.

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Tempered Chocolate is the secret to professional chocolate products. chocolate that has been tempered is smooth, with a shiny finish and a satisfying snap. If you're planning on making dipped chocolates or molded chocolates, the chocolate will need to be tempered so that it behaves properly and produces candies that are both tasty and beautiful. Learn how to temper chocolate with these easy steps.

Difficulty: Average
Time Required: 45 minutes
Here's How:

1. Chop Chocolate. It is best to use at least 1 pound of chocolate, as it is easier to temper (and retain the temper) of larger amounts of chocolate. If this is more than you need, you can always save the extra for later use. Be sure that your chocolate is in block or bar form, not chocolate chips. The chips have additives that allow them to retain their shape at higher temperatures, and so they will not temper properly.

2. Melt Chocolate. Place it in the top of a double boiler, set over simmering water. Securely clip a chocolate or instant-read thermometer to the side of the boiler to monitor the chocolate’s temperature.

3. Stir gently but steadily as the chocolate melts and heats up. Use a rubber spatula, not a wooden or metal spoon.

4. Bring the chocolate to 115 degrees (for dark chocolate) or 110 degrees (for milk or white chocolate). Do not allow the chocolate to Exceed its recommended temperature. When it is at the right temperature, remove it from the heat, wipe the bottom of the bowl, and set it on a heat-proof surface.

5. Add the remaining chunks of chocolate and stir gently to incorporate. The warm chocolate will melt the chopped chocolate, and the newly added chocolate will bring down the temperature of the warm chocolate.

6. Cool the chocolate. Once the chocolate gets below 84 degrees, remove the remaining chunks of chocolate. They can be cooled, wrapped in plastic wrap, and saved for another use.

7. Reheat the chocolate briefly.Place the chocolate bowl over the warm water in the double boiler for 5-10 seconds, remove it and stir, and repeat, until the temperature reaches 88-89 degrees (87 for milk and white chocolate). Do not leave the chocolate over the hot water, or allow it to exceed 91 degrees.

8. Your chocolate should now be tempered! To make sure it has been done properly, do a spot test: spread a spoonful thinly over an area of waxed paper and allow it to cool. If the chocolate is shiny and smooth, it is properly tempered. If it is dull or streaky, it has not been tempered correctly.

Tips:

1. To use tempered chocolate, you must keep it warm but not hot, ideally in the 85-88 degree range (86 degrees for milk and white chocolate)v. You can either keep it over a pan of warm (but not simmering) water, stirring occasionally, or try placing it on an electric heating pad set to “low.” Whichever method you choose, it’s important to stir often so that the chocolate remains a uniform temperature throughout.

What You Need:

* At least 1 pound of chocolate
* Accurate chocolate or instant-read thermometer
* Double boiler, or a bowl fitted on top of a saucepan
* Rubber spatula

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Chocolate pairs well with a wide variety of flavors. Vanilla, of course, is the most common, and many candy manufacturers add either pure vanilla or vanillin (an artificial vanilla flavor) to their Chocolate candies, since our palates have become accustomed to Chocolate with a light vanilla undertone.

Chocolate can be flavored with alcohol-based extracts, liqueurs, or flavored oils. Alcohol-based extracts are commonly found in the baking aisle of grocery stores and include flavors like vanilla, almond, hazelnut, coconut, and lemon. Liqueurs and spirits that pair well with Chocolate include amaretto, brandy, rum, Cointreau, Grand Marnier, and Kahlua. The important thing to remember about adding alcohol extracts and liqueurs is that these liquids need to be added to chocolatemixtures, not pure melted Chocolate, otherwise the alcohol will cause the Chocolate to Chocolate Seize and form a lumpy mass. These flavorings are well-suited for ganache mixtures or other candies that involve mixing melted Chocolate with cream, milk, or other substances.

Oil-based flavorings, sometimes called “candy flavoring,” can be added directly to melted Chocolate without causing it to seize. Common oil-based flavorings include mint, cherry, strawberry, hazelnut, cinnamon, and orange. Many of these flavorings are potent—especially mint—and should be used more sparingly than their alcohol-based counterparts. Oil-based flavorings can be found at some specialty cooking stores, craft stores, and online confectionery retailers.

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When chocolate melts, it is ideally a smooth, satiny, homogenous mixture. However, if it comes into contact with even a small amount of water, it will “seize,” or turn into a grainy, clumpy mess in the bowl. If chocolate is overheated, it will be quite thick and lumpy. Seized chocolate cannot be fixed, but it can be put to other uses. It is sometimes possible to save overheated chocolate.

Chocolate is a mixture of fat (from cocoa butter) and dry particles (cocoa and sugar). When the melted Chocolate comes into contact with water, the dry particles become moist and begin to stick together, quickly forming a gritty, rough mass of Chocolate.

The most important thing you can do to prevent Chocolate from seizing is to eliminate any chance of the Chocolate coming into contact with water. Always make sure the bowls and utensils you are using are perfectly dry. Avoid using wooden spoons or boards, as they might retain moisture and impart this moisture to your Chocolate. If you are using a double boiler to melt your Chocolate, keep the water hot but not boiling, or turn off the heat before the Chocolate is placed on top. Boiling water might splash above the rim of the saucepan and cause droplets to fall in the Chocolate. In addition, boiling water gives off a great deal of steam, and steam can also cause Chocolate to seize. Be sure to wipe the bottom of the bowl the Chocolate is melting in on a regular basis, to remove water and condensation. Finally, never cover warm Chocolate with a lid, as the heat of the Chocolate might form condensation on the inside of the bowl, which will cause the Chocolate to seize.

If your beautiful melted Chocolate has turned into a sodden mess, don’t throw it out! It can’t be used for dipping, but it can still be used for baking projects. Stir solid vegetable shortening into the Chocolate, using 1 tablespoon for every 6 ounces of Chocolate. Stir gently and evenly until the Chocolate has loosened and the shortening is incorporated. You can now use this Chocolate for brownies, cakes, cookies, or other recipes that call for melted Chocolate.

Chocolate is very sensitive to high temperatures. Dark Chocolate should never be heated above 120 degrees, while milk and white Chocolates should never be heated about 110 degrees. It is quite easy to exceed these temperatures if using a double boiler with boiling water, or if microwaving on full power. Overheated Chocolate will lose the silky shine of melted Chocolate and become thick and muddy. The best way to melt Chocolate is to keep the water in a double boiler hot (but not boiling), and to employ a Chocolate or instant-read thermometer while melting the Chocolate.

First, you will want to cool the Chocolate, as it is harder to save overheated Chocolate that has been at a high temperature for a long time. To cool the Chocolate, remove the bowl from the heat source, transfer the Chocolate to a dry, cool bowl, and stir in a handful of solid Chocolate chunks. Stir constantly and allow the solid Chocolate to bring down the temperature of the melted Chocolate.

If the Chocolate remains thick or lumpy, try straining it through a sieve first. If this doesn’t solve the problem, add a spoonful of vegetable oil or melted vegetable shortening and stir thoroughly. You can also try adding some freshly melted Chocolate with a few drops of soya liquid lecithin (an emulsifier, available at health food stores), or using a handheld immersion blender to smooth the Chocolate. If none of these tricks helps your Chocolate, save it for use in baking recipes and begin again with a fresh batch of Chocolate.

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