COOKING GUIDE

Great care must be taken when melting chocolate. If over heated, it can burn or develop a grainy texture. When melting chocolate with butter or a large quantity of liquid, a heavy-based pan is used over moderately low heat. When melting chocolate alone, use a bain-marie or microwave oven.

For the richest, most intense chocolate flavor in cakes, biscuits and confectionery, use a chocolate that contains a lot of cocoa solids (the pure chocolate essence) and cocoa butter (a natural vegetable fat) rather than vegetable oil. Please check the labels, and choose chocolate with at east fifty per cent cocoa solids. The more bitter it is - with less sugar content - the less sugar content - the more chocolatey it will taste. French and Belgian chocolate are noted for their quality and are often found in delicatessens.

Melting chocolate in a bain-marie.

First, cut the chocolate into small pieces with a sharp knife to enable it to melt quickly and evenly.

Put chocolate in a double saucepan  or a bowl set over a saucepan of almost simmering water. The base of the bowl should not touch the water.

Follow the instructions in the recipe, adding liquid such as milk, cream, coffee or water, or a fat such as butter.

Heat gently until the chocolate is melted and smooth, stirring occasionally. Remove from the heat.

Melting chocolate in a microwave oven.

Arrange chocolate in a glass container and melt it in a microwave oven. Consult manufacturer's handbook for timings.

Tip: When moisture sets in.

If any steam from boiling water gets into the chocolate while melting, it can turn into a solid mass. If this happens, stir in a little fat, about one teaspoon to each 30g of chocolate.