MELTING CHOCOLATE

Melt chocolate over very low heat in a heavy saucepan, in the top of a double boiler over simmering (not boiling) water or in the microwave on high. Break up chocolate bars for faster melting.

Start with dry utensils and equipment. A drop of water can turn melted chocolate into a stiff, unworkable mass.

If the chocolate becomes hard or brittle, add 1 teaspoon of vegetable shortening or oil (not butter) per ounce of chocolate. Stir over low heat until the texture returns to normal.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.

Interactive questions, comments, suggestions, etc. can also be posted on this website.

Creative Cooking
By
Lydia Critchley
608-240-9773
creativecook@creativecookingbylydia.com
www.creativecookingbylydia.com