Volume 12, Issue 029 - February 8, 2007

Greetings Friend,

Spoiled chocolate...can you imagine that? It should never happen, and with the following information, hopefully it won't.

Storing Chocolate

You should store your chocolate tightly-wrapped in a cool dry place. Preferably the temperature should get no higher than 75 degrees F in the summer and no lower than 60 degrees F in the winter. If absolutely necessary, during the summer, chocolate can be stored in the refrigerator. However, be sure it is double-wrapped and in a plastic zipper-type bag (with all the air pressed out).  Taking chocolate out of the refrigerator can lead to condensation, which can dry out the chocolate and negatively affect the quality.

Chocolate will absorb odors from other foods if not properly wrapped. Do not store in the same cool dry place as your onions.

Chocolate and moisture do not mix. High humidity or moisture may cause a white haze or spots on the surface of the chocolate. (This is known as "moisture bloom".) The chocolate will not look as appetizing, but it will generally be just as tasty.

In general, solid chocolate that is not mixed with other products will have a shelf life of at least six to twelve months or longer, depending on the environmental storage conditions. When mixed with other products (nuts, cream, etc.) the shelf life will be reduced. Chocolates that are filled should not be stored over one month. Date all your chocolate before storing.

Vanilla.com Wholesale and retail boutique selling premium vanilla products. Your Source For All Things Vanilla!

Chocolate Peanut Brittle

Ingredients:

1/4 cup cocoa powder
1 teaspoon baking soda
1 tablespoon unsalted butter, melted
1 cups sugar
1/2 cup light corn syrup
1/4 cup heavy whipping cream
1 1/4 cups salted peanuts

Preparation:

Lightly butter a cookie sheet and set aside.

In a small bowl, stir together the cocoa and baking soda, then add the butter. Set aside.

In a heavy 2 quart saucepan, stir together the sugar, corn syrup, and whipping cream. Cook over medium heat, stirring constantly until the sugar is dissolved. Stir in the peanuts. Continue cooking, stirring frequently, until the mixture reaches 300 degrees F or when syrup dropped into very cold water separates into threads which are hard and brittle. (Make sure that the bulb of the candy thermometer is not resting on the bottom of the pan when using one.)

Remove from the heat and stir in the cocoa mixture. Immediately and carefully pour onto the prepared cookie sheet. With tongs or wooden spoons, quickly spread and pull into a 1/4-inch thickness. Place the cookie sheet on a wire rack to cool completely. When the candy is cold, snap into pieces and store in a tightly covered container.

The French Culinary Institute Learn the skills to have a successful career in the culinary arts. Study in a program designed by 4-star chefs and learn the fundamentals and the trail-blazing new techniques to help you become a star in your own right. At The French Culinary Institute, we teach you all the methods necessary to gain a solid foundation for a career as a chef, food journalist, caterer, food stylist, specialty food retailer—the options are endless!

Chocolate Facts:

How to Spot Superior Chocolate

• Flavor - Well-balanced, not bitter or too sweet
• Appearance - Whiny and evenly colored
• Aroma - Rich and flavorful; not burned, musky or chemical in scent
• Snap - Break firmly and cleanly, not crumble or splinter
• Texture/mouth feel - Smooth and creamy, not waxy and gritty
• Aftertaste - Should linger pleasantly

Health Facts on Chocolate

• New research suggests chocolate is packed with high quality anti-oxidants that may reduce the risk of cancer and heart disease.
• Cocoa and chocolate are rich in minerals that the body needs, including magnesium and iron.

Source: Chocolate & Cocoa: A Review of Health and Nutrition

America's Love Affair with Chocolate

• Chocolate is America's favorite flavor. A recent survey revealed that 52 percent of U.S. adults said they like chocolate best. The second favorite flavor was a tie (at 12 percent each) between berry flavors and vanilla.
• In 2000, the total chocolate consumption in the U.S. was 3.3 billion pounds.
• The estimated retail sales of chocolate in 2000 were $13 billion.
• Chocolate manufacturers currently use 40 percent of the world's almonds and 20 percent of the world's peanuts.
• Seventy-one percent of American chocolate eaters prefer milk chocolate.

Source: National Confectioners Association/Chocolate Manufacturers Association

Chocolate Espresso Buttercream

Ingredients:

2 1/2 cups confectioners' sugar
3 tablespoons cocoa
1/4 cup butter
2 tablespoons heavy cream
1 teaspoon vanilla
hot espresso

Preparation:

In a mixing bowl, cream confectioners' sugar, cocoa, and butter. Beat in heavy cream and vanilla. Add small amounts of espresso until desired spreading consistency is reached.