Crocker - Betty Crocker Chocolate Treats: Wiley Selects

Chocolate Treats Wiley Selects Copyright 2010 by General Mills, Minneapolis, Minnesota. All rights reserved. Published by Wiley Publishing, Inc., Hoboken, New Jersey No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400, fax (978) 750-4470, or on the web at www.copyright.com. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008, or online at www.wiley.com/go/permission. Trademarks: Wiley and the Wiley logo are trademarks or registered trademarks of John Wiley & Sons and/or its affiliates. All other trademarks referred to herein are trademarks of General Mills.

John Wiley & Sons Publishing, Inc., is not associated with any product or vendor mentioned in this book. Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives or written sales materials. The advice and strategies contained herein may not be suitable for your situation. You should consult with a professional where appropriate. Neither the publisher nor author shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages.

For general information on our other products and services or for technical support, please contact our Customer Care Department within the United States at (877) 762-2974, outside the United States at (317) 572-3993 or fax (317) 572-4002. Wiley publishes in a variety of print and electronic formats and by print-on-demand. Some material included with standard print versions of this book may not be included in e-books or in print-on-demand. If this book refers to media such as a CD or DVD that is not included in the version you purchased, you may download this material at http://booksupport.wiley.com. For more information about Wiley products, visit www.wiley.com. Library of Congress Cataloging-in-Publication Data: ISBN: 978-1-118-24303-9 (ebk); ISBN: 978-1-118-24307-7 (ebk) Cover photo: Luscious Chocolate Truffles (page 78) Manufactured in the United States of America 10 9 8 7 6 5 4 3 2 1 General Mills Publishing Manager: Christine Gray Editor: Grace Wells Recipe Development and Testing: Betty Crocker Kitchens Photography and Food Styling: General Mills Photography Studios and Image Library Wiley Publishing, Inc.

Publisher: Natalie Chapman Associate Publisher: Jessica Goodman Executive Editor: Anne Ficklen Editor: Meaghan McDonnell Production Manager: Michael Olivo Production Editor: Abby Saul Cover Design: Suzanne Sunwoo Art Director: Tai Blanche Layout: Indianapolis Composition Services Manufacturing Manager: Kevin Watt Dear Friends, Cant get enough chocolate? With this great collection of recipes, you can enjoy chocolaty cookies, decadent desserts and scrumptious bites with family and friends any time! Who can resist freshly baked cookies and bars, especially with chocolate? Treat yourself with classic recipes like . Nothing showcases chocolate quite like a decadent dessert! And dont worryeven when pressed for time, you can indulge in delicious cakes and tortes! Turn to the . Chocolate is equally delicious in bite-size treats, like . There can never be enough ways to treat yourself to chocolate! Warmly, chocolate basics Cocoa beans are shelled, roasted and ground to make a thick paste called chocolate liquor, and cocoa butter is the fat or oil from the cocoa bean. Chocolate liquor is processed to make: Semisweet, Bittersweet, Sweet and Milk Chocolate: Contain from 10 to 35 percent chocolate liquor, varying amounts of cocoa butter, sugar and, for some, milk and flavorings. Available in bars and chips for baking or eating.

Unsweetened Baking Cocoa: Dried chocolate liquor, with the cocoa butter removed, is ground into unsweetened cocoa. Cocoa drink mixes contain milk powder and sugar and are not a direct substitution for baking cocoa. Unsweetened Chocolate: Contains 50 to 58 percent cocoa butter. Bitter in flavor, its used primarily in baking. White Chocolate: Is not true chocolate because it doesnt contain chocolate liquor. Made from cocoa butter, sugar, milk solids and vanilla.

Often called white baking chips or vanilla baking bar. melting chocolate Melting chocolate isnt as easy as it may seem. It can become thick and grainy, and you may not have a clue what went wrong. Melting Chocolate on the Stovetop Be sure the pan and utensils are dry because even a drop or two of water can cause chocolate to become stiff and grainy, which is known as seizing. Use a heavy pan on very low heat and stir frequently to avoid scorching or burning the chocolate. Heat thats too high will also cause the chocolate to seize.

Chopping the chocolate before melting helps the chocolate melt quicker. Stir the chocolate occasionally to prevent scorching. Also, by blending the solid pieces with the melted chocolate, the pieces will melt faster. Correcting Seized Chocolate If the smallest amount of moisture, such as steam, condensation or a few drops of water, comes in contact with chocolate while it melts, the chocolate will seize, or turn grainy and hard. If this happens, remove the pan from the heat. Seized chocolate is thick, dull and grainy. Stir in a small amount of warm water until smooth and shiny. Stir in a small amount of warm water until smooth and shiny.

Melting Chocolate in the Microwave Baking Chocolate: Place 1 to 3 ounces unwrapped squares in a microwavable glass dish or measuring cup. Microwave uncovered on Medium 1 to 112 minutes, stirring frequently, until melted. Chocolate Chips: Place 12 to 1 cup chips in microwavable glass bowl or glass measuring cup. Microwave uncovered on Medium 2 to 3 minutes, stirring frequently because chips will not change shape until melted. cake basics These basic tips for baking, storing and freezing cakes will be a great reference when you prepare the delicious cake recipes in this book. Baking Cakes Place oven rack in the middle position.