Storing chocolate in refrigerator or freezer is not a good idea, because when chocolate is brought into the room temperature condensation will form on the surface of the chocolate and affect its ability to melt smoothly. In most cases chocolate and water makes a disastrous combination. If you're melting chocolate all by itself and even a drop of water accidentally makes its way into the pot, you can possibly cause the chocolate mixture to "seize", meaning the chocolate will tighten and form an unworkable mass. If this should happen when you are melting chocolate add a few drops of vegetable oil to the chocolate which will allow it to relax enough those other ingredients can be mixed in. Chocolate chips, also known as morsels, are fine for cookie baking but don't be tempted to melt them down and utilize them in lieu of semisweet or bittersweet chocolate. When forced to melt you'll find the consistency is thick and difficult to use because it contains significantly less cocoa butter than average bar chocolates.
It stands to reason the better tasting the chocolate you elect to use the better the chocolate dessert. Be sure to choose chocolate that has a glossy, unblemished surface. Superficial imperfections such as bloom, that white dusty film, is an indication that the chocolate has been improperly stored and/or has melted and hardened once again, although it may not always affect its taste. Chocolate in fine condition will snap cleanly when you break it, poor quality chocolate on the other hand will crumble. Select chocolate that smells chocolate and appetizing and make sure the chocolate you buy is neither initially or subsequently stored in or around very aromatic foods like garlic, tea, coffee, or detergents, all which can affect its flavor. Last, try to buy chocolate you've had a chance to try first. Wondering how to judge a good chunk of chocolate? Just place a piece on your tongue and hold it in your mouth allowing it to slowly melt. If it coats your mouth with a smooth, velvety feel that's a good sign you're eating an excellent, albeit most likely, an expensive piece of chocolate. A sandy, grainy texture however should be avoided.
It stands to reason the better tasting the chocolate you elect to use the better the chocolate dessert. Be sure to choose chocolate that has a glossy, unblemished surface. Superficial imperfections such as bloom, that white dusty film, is an indication that the chocolate has been improperly stored and/or has melted and hardened once again, although it may not always affect its taste. Chocolate in fine condition will snap cleanly when you break it, poor quality chocolate on the other hand will crumble. Select chocolate that smells chocolate and appetizing and make sure the chocolate you buy is neither initially or subsequently stored in or around very aromatic foods like garlic, tea, coffee, or detergents, all which can affect its flavor. Last, try to buy chocolate you've had a chance to try first. Wondering how to judge a good chunk of chocolate? Just place a piece on your tongue and hold it in your mouth allowing it to slowly melt. If it coats your mouth with a smooth, velvety feel that's a good sign you're eating an excellent, albeit most likely, an expensive piece of chocolate. A sandy, grainy texture however should be avoided.
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