Ashcraft - 101 Things to Do With Chocolate

1. Remember that chocolate can be easily scorched or ruined. Whether melting chocolate in a heavy pan, double boiler, slow cooker, or microwave, gently heat chocolate, stirring frequently until melted. Never leave melting chocolate unattended; it will burn if not watched carefully. Avoid getting any water in the chocolate, as water will create clumps. If this happens, add 1 teaspoon to 1 tablespoon shortening to the chocolate and stir until smooth.

2. Melting chocolate can be done in the microwave as well. Make sure the microwave-safe dish you are using is completely dry. Microwave 1 cup chocolate chips on high for 45 seconds. Chocolate should be half melted. If not, microwave an additional 30 seconds. Remove and stir until chocolate lumps melt completely.

3. Dipping chocolate is one of my family's favorite things to do. When I am ready to dip, I melt my chocolate in the slow cooker. The chocolate can be left on low heat, stirring occasionally to break up any chocolate lumps. You can take your time dipping with this method. With other methods, you have to hurry to use the chocolate before it hardens again.

4. It can be easy to make chocolate candy. Many craft stores sell candy molds and chocolate candy melts. Heat the candy melts in a small slow cooker on high heat. Once melted, turn heat to low. Spoon chocolate into ungreased molds. Tap filled molds on the table to remove any air bubbles. Place molds in the freezer 15 minutes or until chocolate is hard. If making suckers, be sure to place the sucker stick in the chocolate and then give it a full twist to assure it will stay in the sucker.

5. Store chocolate in a covered or an airtight container in a cool, dry place, such as the refrigerator or freezer. If storing in the refrigerator or freezer, allow chocolate to come to room temperature before adding it to a recipe.

6. Chocolate will sometimes start to turn gray on the outside, especially when it becomes too warm. The chocolate is still good and will return to its natural color once melted.

7. Milk chocolate chips can be used in place of semisweet chips in any recipe. Milk chocolate chips are sweeter and creamier than semisweet chips, but semisweet chocolate adds a rich, more dense chocolate taste to recipes.

8. My favorite chocolate cake mix is Betty Crocker's Triple Chocolate Fudge. It can be used in any recipe calling for a chocolate cake mix.

9. Always grease and flour the cake pan or spray it with oileven when the recipe doesn't call for it.

10. Bake cakes on the middle oven rack, never on the top or bottom racks.

11. For best results, use glass or stoneware baking dishes.

12. For chewier cookies and bars, take them out of the oven just as they begin to turn golden brown around the edges and let them cool on or in the pan.