Yeah, I’m addicted to chocolate. But you won’t hear me saying I want to recover from the addiction. Any excuse to eat it is a good one. Several years ago, I made a New Year’s resolution to eat chocolate at least once a week. I figured it was a resolution I could keep.
Today is National Dessert Day so Foodie Friday will feature a couple (or more) chocolate desserts. But first, let’s talk about baking with chocolate.
For converting chocolate, these tips should help.
1 oz. (1 square) unsweetened baking chocolate = 3 oz. (1/2 cup) semi-sweet chocolate morsels. If, in a recipe calling for unsweetened baking chocolate, you use semi-sweet morsels instead, decrease butter, margarine or shortening by 1 T. and sugar by ¼ cup.
¼ cup unsweetened cocoa powder = 3 oz. semi-sweet chocolate morsels. When substituting, again, butter (or whatever you use) and sugar should be decreased by the same amounts.
Chocolate may develop a grey film on its surface called a “bloom.” Chocolate bloom is caused by cocoa butter within the chocolate rising to the surface. It’s no big deal; it doesn’t change the taste, even though it dulls the color. Go ahead and use it for melting or baking. The attractive color will reappear.
Keep chocolate in a cool, dry place. It can be refrigerated, but if you choose to do so, wrap it tightly so it doesn’t absorb odors from other foods. Airtight wrapping also prevents the chocolate from acquiring moisture which can condense on it. This is a problem discussed below. Also, chocolate becomes hard and brittle when chilled, so allow it to come to room temperature before using.
About Melting Chocolate
Important Warning: The smallest drop of moisture (even a wet spoon or steam from a double boiler) can cause melted chocolate to become lumpy. If this occurs, stir in 1 T. vegetable oil or shortening for every 3 oz. chocolate. Don’t use butter since it contains water.
Yield: One 12-ounce package (2 cups) of semi-sweet morsels equals 1 cup melted chocolate.
Top-of-stove method: Place the chocolate in the top of a double boiler. Place over hot, not boiling water. Stir occasionally until smooth.
Microwave method: To melt chocolate, place morsels or chunks of baking chocolate in a dry 4 cup microwave safe bowl or measuring cup. Microwave on high for 2 minutes; stir. Nuke it again on high 1 more minute and stir until it’s smooth.
These methods also, obviously, work for other morsels such as butterscotch, white chocolate, etc.
I’m doing the happy homemaker thing today. I’ve baked the squash and toasted the seeds from it. Next will come the mending, ironing, and laundry. But I just might get around to making something chocolatey for National Dessert Day. Brownies? Sounds good.
I promised some recipes and here are some I found. My favorite dessert, besides pie, is cheesecake and a well-done cheesecake is worth the effort. Urban Bakes offers her Hazelnut Chocolate Cheesecake. Looks dreamy.
Suburban Soapbox has a recipe for a No Bake Chocolate Mousse Pie. It’s easier to prepare than a cheesecake, but you have to save a bunch of your daily calories for it. It’s reeealy rich.
And these aren’t exactly a dessert––more of treat or snack––but here you’ll find a recipe for my ‘famous’ Chocolate Chip Oatmeal Cookies.
We who are addicted to chocolate could have told researchers a long time ago that chocolate is good for you. We didn’t know anything scientific; we just knew we felt better when we ate it. Right? Well, here’s a story by Medical News Today with a list of facts about chocolate and some reasons backed up by research (finally!) for why we should be eating this sweet–or semi-sweet–substance.
Enjoy your chocolate desserts today!