gourmet chocolate
After tasting chocolate, you
should not have a burnt taste in
your mouth; it should have a
pleasant chocolate aftertaste.
Store your chocolate in a cool
60-70 degrees Fahrenheit with a
humidity level of less than 50%,
stored in this manner cocoa and
dark chocolate will last for
years. However, white and milk
chocolate, because of the milk
solids, should not be stored for
more than ten months.
The most important consideration
while tempering chocolate is to
have control of the temperature of
the melting chocolate. This is
best accomplished with the use of
a double boiler, a simple double
boiler can be made by placing a
bowl onto a pan, using about
inch or water in the bottom of the
pan allows you to melt the
chocolate.
gourmet chocolate
belgian chocolate
