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Learn everything you need to know about chocolate with Kitchen Daily's Curtis Stone.
Tags:Curtis Stones Tips on Cooking with Chocolate,75 percent chocolate,85 percent chocolate,chocolate cocoa percentage,chocolate desserts,cooking tips,cooking with chocolate,curtis stone,dark chocolate vs. super dark chocolate
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How to Melt Chocolate
Featured Pro: Curtis Stone Category: Cooking Time: 2:47
CURTIS STONE: Hey, I’m Curtis Stone. Come on inside. I’ve got a great GMC Trade Secret for you.
This trade secret is all about chocolate, and I absolutely love it. So I’ve got a bunch of different stuff, and I want to explain to you exactly what it means when you walk into a grocery store and you see all this big variety of things to get.
Here we’ve got an 85 percent dark, a 70 percent dark, a milk and a white. Now, what does the percentage refer to? It refers to a percent cacao. Now, cacao is basically the cocoa bean. So if it’s an 85 percent, then that means that 85 percent of what’s in this package came from a cocoa bean. The rest of it is pretty much made up with sugar. So if it’s 85 percent cacao, it’s 15 percent sugar. This one’s 70 percent cacao. Then that would be 30 percent sugar. So the stronger the percentage, the less bitter it will be.
Here in front of me, I’ve got one which is 99 percent. Now, that’s a seriously bitter chocolate, and you don’t really want to eat it. You want to use it in cooking. It doesn’t have much sweetness in it. But that’s cool if you put it into a recipe that does already have a bit of sweetness.
Now I’ll show you the best way to melt it. Get yourself a serrated knife, because this can be a bit tough sometimes to break up and try and cut. So the serrated knife’s nice, because it just – it allows you to sort of just break it up. See how it breaks it into nice small little pieces? That’s perfect, because it will melt quickly. You don’t want to get it too hot.
What happens, it’s quite a delicate thing, and it takes a chocolatier quite a while to get all those cocoa solids and fats all combined and working well together. So you don’t want to go putting it into a really hot pan, because what’ll happen is all those bits will separate.
So you put it into a bowl. So this is the best way to melt it. You do it really gently. Stick it over a pot. I haven’t even got this pot on now, but it’s a pot of hot water. And just the heat from that’s going to rise up and it’s going to slowly melt your chocolate. So you keep moving it and it’ll slowly happen.
Okay, now, what you don’t want to do is have a deep bowl that sits in the boiling water, because if the water’s boiling and that has direct contact with your bowl, you’ll burn your chocolate. You’ll separate it. So just be really careful with it.
See how that’s starting to melt? Lovely. Okay, so this is pretty much pure chocolate. What I’m going to do is I’ve got a couple of beautiful ripe strawberries, so I’m just going to dip those in. I’ll just pop them down there, because I’m going to come back and have those in just a minute.
So chocolate, it’s just one of those things. Eat it in moderation, but enjoy it, because it’s just delicious – white, milk, dark, super-dark, bitter. I don’t care what it is. Just give it to me. I’ll love it.
I’m Curtis Stone. That’s your GMC Trade Secret. And I’ve got a little bit more research to do, so I’m going to have to run off.