When we’re not discussing prime rib we seem to be talking about chocolate! Following is a useful collection of ChefsLine podcasts, recipes, and baking tips for all things chocolate. Listen now to Chef Gwin’s recent discussion with Jenn about how to determine if your 100 day old chocolate is still good for baking.

Chocolate Storage Times
White chocolate ~ 3 months
Milk chocolate ~ 6 months
Dark chocolate ~ indefinite
Store chocolate wrapped in foil. Place in cool, dry, dark place between 50-70 degrees.

Favorite Brands of Baking Chocolate
White chocolate ~ Lindt *preferred brand, Valhrona, Perogina.
Milk chocolate ~ E. Guittard *preferred brand 38% cocoa milk chocolate, Valhrona 38% or 41% cocoa milk chocolate.
Dark chocolate ~ Scharffen Berger *preferred brand 62% cocoa semisweet OR 70% cocoa bittersweet.

Tips for Melting Chocolate
If your chocolate has ever “seized,” ie become lumpy and grainy then you may already know that water is the enemy. Keep your baking tools and if using, double boiler pot, clear of water. If using a double broiler, keep water level low and keep water hot - not at a simmer to avoid steam. When chocolate is melted, remove bowl from pot and dry the bottom with a towel to absorb moisture. Begin with chopped chocolate. Use your chef’s knife rather than a food processor which can release oils in chocolate and warm it a bit too much.

How to Melt Chocolate in the Microwave
In a microwave oven - place coarsely chopped chocolate in a microwave-safe container and microwave at MEDIUM (50 percent power) for 1½ to 4 minutes, until the chocolate turns shiny. Remove the container from the microwave and stir the chocolate until completely melted. ~ source: CMA

How to Melt Chocolate on Stovetop
In a double boiler - place coarsely chopped chocolate in the top of a double boiler over hot, not simmering, water. Melt the chocolate, stirring until smooth, then carefully remove top pan of the double boiler.

Favorite ChefsLine Chocolate-Centric Recipes
Carol Bloom’s Dark Chocolate Madeleines
Chef Gwin’s No Bake Chocolate Pots d’Creme
Chef Adam’s Chocolate Caramel Pumpkin Pie

Favorite Chocolate Podcasts
Tempered Chocolate Tips
Virtual Chocolate Tasting with Carole Bloom

Glossary
Fat Bloom: The result of inadequate tempering or temperature abuse of a properly tempered chocolate. Visible as a dull white film on the surface of the chocolate with the possibility of a soft or crumbling texture on the interior. While visually undesirable, the product is fine and safe to eat.

Sugar Bloom: Visible as a dull white film on the surface of the chocolate, usually dry and hard to the touch, the result of surface moisture dissolving sugar in the chocolate and subsequent re-crystallization of the sugar on the chocolate surface. Typically caused by cold chocolate being exposed to a warm humid environment with resultant condensation forming on the product. A visual and textural defect only; the product is fine to eat.

Cocoa percentage: In simplest terms, this percentage refers to the total content of ingredients derived from the cacao (or cocoa) bean. This includes chocolate liquor, cocoa butter, and cocoa powder.

Cacao, chocolate or cocoa nibs: Coarse piece that are the center (meat) of the cocoa bean, the basis of all cocoa –based products, including chocolate. Following removal of the outer cocoa bean shell, nibs are roasted and crushed between a series of heavy steel rollers or grinding stones; the frictional heat forms what is known as chocolate liquor (See chocolate liquor). Nibs contain about 53 percent cocoa butter (See cocoa butter).

Tempering: A process of preparing chocolate that involves cooling and heating so that it will solidify with a stable cocoa butter crystal form. This process is used to prepare chocolate for coating and dipping. Proper tempering, followed by good cooling, is required for good surface gloss and to prevent “fat” bloom.

Source: Chocolate Manufacturer’s Association