Chocolate and Cocoa

Preparation

1. Gray

   Step 1

   The gray film or streaks that appears on chocolate is utterly harmless. It is caused by the chocolate being heated and cooled improperly, so the components separate slightly and a thin layer of cocoa butter “blooms” on the surface. You can melt grayed chocolate and use it as an ingredient, or just arrange to serve it in a darkened room.

2. Have one, need the other

   Step 2

   Substitute 3 tablespoons unsweetened cocoa plus 1 tablespoon shortening for 1 ounce unsweetened chocolate, or vice versa. For every 1 ounce of unsweetened chocolate that you need, use 2 ounces semisweet chocolate and reduce the sugar in the recipe by 2 tablespoons. For every 1 ounce of semisweet chocolate that you need, use 1 ounce unsweetened plus 1 tablespoon sugar. Semisweet and bittersweet chocolate can be used interchangeably.

3. Scum or skin on the surface of drinking cocoa

   Step 3

   Remove it with a cold spoon; then float a marshmallow on the top to keep the skin from reappearing.

4. Stiffened up

   Step 4

   Water droplets, high temperature, and quirks of the chocolate sometimes cause melting chocolate to go stiff in the pan. The best rescue remedy is a teaspoon of vegetable shortening stirred in. Add more, if needed, to bring the chocolate to the desired consistency. Butter, which contains some water, will not work as well. Cream, however, may work. Whisk the mixture in a double boiler, while stirring gently, until the chocolate is smooth. You will have made a ganache (with which there are many delicious things one can do, such as pour over ice cream or eat with a spoon), but the chocolate may no longer be usable in the recipe that you intended to make.