CHOCOLATE QUESTIONS THAT DID NOT GET ANSWERED In HADLEY'S SEMINAR?

Feel Free to E-mail me at LowVisionChef@yahoo.com or Call 630-553-6921.

I am Very Sorry but due to technical problems my audio was down for some of the questions.

"A Chocolate a Day Keeps Health From Frey" Studies show eating 70% Cacao Chocolate or about 1 Dark Chocolate Truffle every other day with "NO MILK" Improves Health in SOOOOO Many ways! (Remember deduct same count of calories from other sources in you diet or your bottom will show significant growth results.)

CHOCOLATE EXCHANGE, TEMPS, TIPS,

INFORMATION

CHECK THE CHOCOLATE-CoCoa Percent

READ RECIPE TO SEE WHAT CHOCOLATE IT CALLS FOR:

FDA Sets Guidelines For Chocolates and they are:

Semi sweet - choc chips have 15-35% of cocoa,

Bittersweet - has 35 percent cocoa,

Bittersweet will change the taste of the recipe if it calls for semisweet but you can interchange the two.

You may need to adapt recipe for the chocolate type.

Semisweet and bittersweet varieties are BOTH

considered dark chocolate.

UNSWEETENED OR BAKERS is nearly 100% cocoa solids and quite bitter.

Baking Choc DO NOT use any other Choc.

Baking with CaCao of 70

USING More than 60% or 70% cacao in a recipe not designed for HIGH CACAO%, follow this general rule:

USE 25% to 35% less CHOC than called for in the recipe and add up to 1 1/2 TSP sugar PER OZ of CHOC IN RECIPE

WHITE CHOC - CONFECTION OF SUGAR, COCOA BUTTER / MILK SOLIDS Can be used in place of semi-sweet or bittersewwt chocolate.

TO; Interchange Cocoa and Bakers Chocolate:

If you find yourself out of bakers chocolate and you have cocoa powder just add two tablespoons of butter or fat along with the same amount of cocoa powder to the recipe.

OR IN REVERSE

If you have bakers and it calls for cocoa powder deduct two tablespoons of fat from elsewhere in the recipe and add in the baking chocolate.

MELTING

WHEN MELTING CHOCOLATE

ENEMY- WATER- BREAK - Sieze (clump up and become grainy).

Use a double Boiler system or Microwave using 20 second bursts and then checking for lumps until it is melted.

DO NOT EXCEED TEMP OF 115 DEGREES

The Ideal temp for dipping is 85 degrees for chocolate.

The Ideal temp to stop at when melting Chocolate is 104 degrees, as in other items it will rise more after removed from the heat.