Chocolate Olive Oil: Uses & Recipes

I often cook with olive oil, but did you know there's Chocolate Olive Oil?  Several artisan olive oil companies make it. It's great to substitute in chocolate recipes that call for olive oil or in salad dressing or pour over ice-cream, quick breads, pound cake, pancakes, fruit, or waffles. 

In baking, it can replace butter and other oils (check measurements) as in chocolate chip cookies, brownies, cupcakes, and bread. It's even good with BBQ to add depth and nuance. I like to dip a good baquette in chocolate olive oil. So many possibilities. 

Be sure to scroll down for the Double Chocolate Chip Cookie Recipe made with Chocolate Olive Oil.

Chocolate Olive Oils

Wild Groves
https://wildgroves.com

Chocolate Infused Certified Extra Virgin Olive Oil
http://www.lucerooliveoil.com/flavor-infused-olive-oil/chocolate-infused-olive-oil.html

Queen Creek Olive Mill
http://queencreekolivemill.com/store/oils/chocolate-olive-oil.html

Nudo Extra Virgin Chocolate Olive Oil 
https://www.nudoadopt.com/

(great story from Jason Gibb on Fathom)

http://fathomaway.com/jason-gibb-searches-for-chocolate-olive-oil/

And, you can make Chocolate Olive Oil yourself. Here's how! 

Chocolate Olive Oil
Recipe from Colavita Olive Oil

Ingredients 
3/4 cup Colavita Extra Virgin Olive Oil
6 squares Perugina 85% Cocoa Extra Dark Chocolate, coarsely chopped  (but use the extra dark chocolate you like)
1 tsp vanilla extract
1/4 tsp espresso powder

Directions
Position rack in middle position in oven; preheat to 275 degrees F.
Place chopped Perugina chocolate, vanilla extract, and espresso powder in heatproof measuring cup or bowl. Pour olive oil on top. Give everything gentle stir to combine.
Place heatproof bowl on baking sheet, and place in preheated oven.
Leave bowl in oven for 1 hour, stirring mixture every 15 minutes to prevent chocolate sticking to  bottom of vessel.
Remove baking sheet with chocolate olive oil mixture, and place on top of wire rack. It will bubble for a few minutes. Let cool to room temperature. Once cooled, pour mixture into serving bowl (if using immediately) or airtight container (if storing).
Note: There will be some small chocolate bits in bottom of mixture; if these bother you, pour mixture through strainer.
Store mixture in airtight container at room temperature. Some separation may occur after it sits a while, sort of like how natural peanut butter will have oil resting on top. Stir mixture to re-incorporate.

Double Chocolate Chip Cookies made with Chocolate Olive Oil
Recipe from Wild Groves

Ingredients
1 Cup White Flour
1 1/4 Cup Whole Wheat Flour
1 tsp Baking Soda
1 tsp Salt
1/2 Stick Butter Softened
1/2 Cup Chocolate Olive Oil
3/4 Cup Sugar
3/4 Cup Brown Sugar
1 tsp Vanilla Extract
2 Large Eggs
2 Cups Semi-Sweet Chocolate Chips
1 Cup Walnuts Chopped (optional)

Directions:
Bake at 375 Degrees F ( 9-11 min, or until golden brown)
Mix flour, baking soda and salt in bowl.
Beat chocolate olive oil, butter, sugar, brown sugar and vanilla extract in larger bowl or mixer until creamy.
Add eggs (one at a time) beating well.
Slowly add in flour mixture.
Stir in chocolate chips, and nuts.
Scoop and put on baking tin.

Retro Baking Tips: Baking a Cake is easy as Pie!

Here's a page from the Carnation Easy-Does-It Cookbook by Mary Blake (1958): Baking a Cake is easy as Pie! Want to use these Cake Baking Tips to bake a fabulous chocolate cake?  Go here for a recipe for First-Prize Buttermilk Fudge Cake. I'll post Frosting Facts in another post. Get out there and Bake a Cake today!

TUESDAY TIPS: 10 Ways to Dress up a Plain Cupcake

Photo:Au Pair

Sophie Leake at AuPairCare.net sent me a link to a post she did on the blog for 10 Ways to Dress up a a Plain Cupcake for Your Child. She gave me permission to reprint her post here on DyingforChocolate.com. I think her ideas are great, and they go beyond cupcakes for children. Let's face it, adults like cupcakes, too, and there are some really cool ideas here in her post.
.

SOPHIE LEAKE: 10 Ways to Dress up a Plain Cupcake

While gourmet cupcake bakeries are on the rise, there’s no need to pay top dollar at a bakery for super cute and tasty birthday cupcakes when you can make them for much cheaper on your own.  Check out these 10 ways to dress up a plain cupcake for your child’s next birthday.

1. Flavored frosting with fruit makes an elegant cupcake decoration. Bake up your favorite vanilla or yellow cupcake and then add a few tablespoons of a fruit puree to the mix. Take the same fruit puree and add a tablespoon full to your favorite buttercream recipe. Now take some fresh fruit and top your frosted cupcake with it. This method works well with raspberries, strawberries, blackberries, or blueberries.
2. Plain frosting with sprinkles let you know it’s a party. Instead of adding vanilla to your buttercream frosting add 1 to 2 teaspoons of cotton candy flavoring.  Frost your cupcakes like normal and sprinkle with jimmies. Sprinkles are always a fun and festive treat.
3. Frost the cupcakes and then dip them in melted chocolate for a special treat. These special treats are called hi-hats.  Instead of making a normal buttercream frosting, make a meringue type frosting.  In a metal bowl beat 1 ¾ C sugar, ¼ C water, 3 large egg whites, and ¼ t of cream of tartar on high until it becomes frothy. Now place it over a pan of simmering water and continue to beat on high speed until you get stiff peaks. (They will hold their shape when you lift the beater.)  This step takes 10 to 12 minutes. Stir in 1 t of vanilla extract and then put the meringue into a pastry bag and pipe the tops of the cupcakes. Now melt a bag of semi-sweet chocolate chips and 3 T. of shortening in the microwave. Put the melted chocolate in a tall narrow container for dipping. Next, dip the cupcakes into the chocolate as if they were chocolate dipped ice cream cones and then allow them to cool.
4. Use a cookie as a cupcake topper. If your child likes the combination of chocolate and peanut butter there’s a fun way to make a cupcake for him that combines both of his loves. Make your favorite chocolate cupcakes and allow them to cool.  In the meantime, make some buttercream frosting and add in ¼ C. of peanut butter. Frost the cupcakes with the peanut butter frosting and top with a peanut butter sandwich cookie.
5. Create small decorations out of fondant. Fondant is made of shortening and sugar.  It rolls out like dough and you can buy it at most craft or baking stores.  Using gel colors you can color your fondant any color you’d like.  Dust the counter with powdered sugar and roll out the fondant so that it’s about ¼” thick.  Using tiny cookie cutters cut out shapes that will coordinate with the theme of your party.  You can lay the fondant on top of the frosted cupcake or let the fondant dry and then stand the shape up in the frosting.
6. Give your cupcakes the airbrushed look.  No need to buy an expensive airbrush to get the airbrushed look. The same coloring comes in an aerosol can now and can be used on cupcakes.  Frost your cupcakes like normal and allow the frosting to crust (dry to the touch). Place the cupcakes on a newspaper covered surface. Using long strokes spray the top of the frosted cupcake.  Make sure to start and stop off of the cupcake. If you’d like you can make them half and half by blocking half of the cupcake with a piece of cardboard while you are spraying.
7. Make S’mores cupcakes using a kitchen torch.  Instead of using frosting to frost your cupcake, use marshmallow cream. Have some mini chocolate bars or broken pieces of chocolate ready to stick into the marshmallow cream. Crush some graham crackers and keep them beside you in a bowl. Take a kitchen torch and toast the marshmallow cream, sprinkle with graham cracker crumbs, and stick a piece of chocolate into the marshmallow. 
8. Dress up cookie dough cupcakes with mini chips and mini cookies. To make cookie dough cupcakes, take some store bought chocolate chip cookie dough and roll it into 1 inch balls.  Make your chocolate or vanilla cupcake batter as usual, but before baking add the cold cookie dough to the center of the cupcake. Make the cookie dough chunks big enough so they are not fully submerged in batter. Bake the cupcakes until a toothpick comes out clean. Frost with vanilla buttercream, sprinkle with mini chocolate chips, and top with a mini chocolate chip cookie.
9. Edible sugared flowers will add a touch of whimsy to your cupcakes. Edible flowers are available at specialty grocery stores. Buy a mixture of edible flowers and lay them out on some waxed paper. Beat up an egg white and pour it into a shallow bowl. Pour some superfine sugar into another shallow bowl. Take your flowers, one at a time, and dip them first into the egg white and then into the sugar. Place the coated flowers back on the waxed paper to dry. Frost your cupcakes like normal and top right away with a sugared flower.
10. Add chocolate cut-out flowers for a springtime birthday. Melt a cup of candy melts with 1 T of shortening. Spread it onto a piece of waxed paper about 1/8” thick. Place onto the bottom side of a cookie sheet and place in the refrigerator for about 5 minutes. Once the chocolate is set remove from the refrigerator. Take a small metal cookie cutter in the shape of a flower and dip it into a small bowl of hot water. Dry it off and quickly use the warm cookie cutter to cut out flowers from the chocolate. Frost the cupcakes with green frosting and apply the chocolate flowers to the cupcakes. Using a little frosting you can apply M&M’s to the centers of the flowers. Do one flower or a whole bouquet on each cupcake.

Do you have a favorite way to dress up a cupcake? Leave a comment below!

TUESDAY TIPS: How to Make Cake Flour

I often come across recipes that require cake flour rather than all purpose flour. I don't always have it in the pantry, so today I'm posting a simple recipe for Cake Flour below.

Love this wonderful retro advertisement that offers up the recipe (without the sifting). I always sift.

How to Make Cake Flour at Home

In a cup measure, add 2 Tbsp cornstarch, then fill cup up with flour. So basically for every cup of flour, you take out two Tbsp of the flour and add 2 Tbsp cornstarch. Sift before adding to your other ingredients. I actually sift several times for better aeration. Or measure out a cup of all purpose flour and take out 2 Tbsp, then add 2 Tbsp cornstarch. And, you thought math wasn't important? LOL!

Want to use the best cake flour? I buy King Arthur Flour's cake flour. It's unbleached flour.

TUESDAY TIPS: GREAT WAYS TO USE COCOA NIBS!

One part of the cocoa bean that often gets short shrift is the Cocoa Nib. I've posted cocoa nib recipes, of course, but today my Tuesday Tip is Great Ways to Use Cocoa Nibs. 

Cocoa Nibs are bits of fermented, dried, roasted and crushed cacao beans. Cocoa nibs are not chocolate pieces. They are roasted beans separated from their husks. But, since I'm all about chocolate, I see cocoa nibs as just chocolate in a different form--not sweet--since sugar isn't added. Nevertheless, they have a very unique chocolate taste and interesting texture. There are both raw and roasted cocoa nibs. I prefer roasted cocoa nibs. If you're going to buy cocoa nibs, go for organic, and definitely buy them from a chocolatier you like.

I use cocoa nibs in lots of ways, but my best advice is to use them sparingly until you get the hang of them. They're a bit bitter, and you won't want to overwhelm your dish. You'll soon figure out how many to put into your favorite foods. That being said, I use cocoa nibs in both savory and sweet dishes.

SAVORY

Add them to salads for some special crunch.

For an hors d'oeuvre, roll a log of goat cheese in crushed cacoa nibs.

Use as a crust on chicken.

Add them to chili.

Grind them up and use in your barbecue rub.

Add them to mole´.

SWEET

Roll chocolate ganache truffles in chopped nibs in place of cocoa or nuts.

Add them to pancake batter.

Add them to granola or bake them into granola bars.

Mix into Greek yogurt (I add a little honey, too)

Throw them on your oatmeal.

Add them to smoothies.

Use them as sprinkles on cupcakes

Use them as sprinkles on ice cream.

Add them to brittle instead of nuts.

Use them instead of nuts or chocolate chips in Chocolate Chip Cookies. (see recipe below)

Add them instead of nuts in brownies.

Candy them with a caramel glaze.

Dip them in chocolate for another great snack.

OTHER

Add some to your coffee grinder for a special blend.

Eat some plain.

And here's a surprising use: Chew some as a Breath Freshener.

And, if all else fails, have some around and just smell them. The aroma is quite heady!

Chocolate Chip Cocoa Nib Cookies  
a variation on the traditional Toll House Cookie recipe

Ingredients:
2-1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups dark chocolate chips (or chopped chocolate chunks)
3/4 cup chopped cocoa nibs

Directions:
Preheat oven to 375° F.

Combine flour, baking soda, and salt in small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and cocoa nibs. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

TUESDAY TIPS: Baking with Honey

My roses are blooming, and I've seen a lot of bees! So, I thought I'd post some honey tips, particularly when substituting honey for sugar. Of course, you can just find a recipe that uses honey, so you don't need to think about it, but, sometimes, you just want to try a recipe and you prefer using honey. I know I do.

Baking with Honey

1. Generally you can substitute 2/3 cup honey for each cup of sugar in a recipe, but you'll probably want to reduce the amount of liquid by 1/4 cup for each cup of honey.

2. If you're baking, you'll want to reduce the heat by about 25 degrees to prevent burning.

3. And, here's one you might not know. If you're substituting honey in baking, add 1/2 tsp baking soda for each cup honey used.

From the Empire State Honey Producers comes this recipe (slightly adapted) for Honey Chocolate Chip Cookies

Honey Chocolate Chip Cookies 

Ingredients
1/2 cup local honey
1/2 cup unsalted butter
1 egg
1/2 tsp pure vanilla
1-1/2 cup flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp Salt
1 cup chocolate chips
1/2 cup chopped or ground walnuts (optional)

Directions
Cream honey and butter together. Add egg and vanilla.
In bowl, sift flour, baking soda, baking powder, and salt together. Add to wet honey mixture. Mix.
Fold in nuts and chocolate chips. Stir slightly.
Drop onto cookie sheet and bake at 350 for 10-12 minutes.

TUESDAY TIPS: Cookie Tips for the Holidays and Any Time!

It's Cookie Time! So many cookies to make; so many cookies to cook; so many cookies to eat! I've seen some wonderful new recipes and decorating techniques this holiday season. Be sure and do a few searches to expand your Cookie Repertoire! Scroll back over DyingforChocolate.com. I've posted over 400 cookie recipes over the years! You can never have too many cookie recipes!

Here are a few Cookie Making Tips. Love to hear any tips you have.

COOKIE TIPS 

1. For me the most important 'tip'is to make sure you Chill the Dough. DO NOT SKIP THIS STEP, if your recipe calls for it. Put the dough in the refrigerator for a few hours or put it in the freezer for 10 minutes. While you're working, if the dough becomes soft, just pop it back in the freezer for a few minutes.  (Drop cookies may be an exception - and don't need chilling--check your recipe)

2. Use the Correct Ingredients. If you haven't made the recipe before, follow it exactly and measure the ingredients carefully. You can experiment on your next attempts.

3. Up for debate: Some say that you should always roll out your dough between sheets of Wax Paper, not Parchment, because wax paper peels easily off the top of the dough. If you do this, you can then cut out the cookies, and they'll peel right off the bottom sheet. And, yet, some people swear by parchment. Give them both a try and see what you think.

3. Add Salt and Leavening to Butter and Sugar Mixture. If you really want your salt and leavening well distributed throughout the dough, beat it in with the butter and sugar.

4. Butter is major to the spread of a cookie. (You can use other fats, but I don't. I love butter!). Generally speaking, more butter equals flat, crispy cookies while less butter equals higher, cake-like cookies. Speaking of butter: Whipped spreads are not good for baking. Use real butter. I mostly use unsalted butter, and I add salt as an ingredient so I can control the amount of salt. Also, French butters will have a higher fat content that may mess with your recipe, so I usually use U.S. butter for baking. 

5. Sugars: White sugar makes a crisper cookie than brown sugar or honey. Cookies made from brown sugar absorb moisture after baking, so they stay chewy. Most chocolate chip cookie recipes contain both brown and white sugars.  Not sure about which sugar is right for your cookie? Consult a cookbook or go on line. I have over 10 types of sugar in my pantry.

How to keep brown sugar soft? Put a marshmallow or a piece of white bread in the container. The white bread won’t get moldy nor will the marshmallow, and you’ll always have soft brown sugar. I like marshmallow better .. maybe it's just aesthetics.

6. Mixing: Proper mixing is important. Some recipes have a creaming step in which the fat and sugars are beaten together until light-colored and fluffy. Other cookies require a sandy texture, so the fat is cut into the flour. Over-mixing can incorporate too much air into the dough, resulting in flat, overly spread-out cookies. Follow the recipe instructions.

7. Temperature (also check out Tip #1): Unless specified, ingredients should be at room temperature before mixing. 

Softened butter means room temperature (do not put it in the microwave to achieve that temp-you probably won't). Yes, Virginia, take the butter out the night before. 

For cut cookies, chill the cookie dough before baking. The cookies will hold their shape better. For drop cookies, you can keep them at room temperature before baking; the spoonfuls of dough will spread and flatten out.

8. Eggs: Make sure you're using the right size and bring eggs to room temperature.

9. Salt. Don't skip the salt. It balances out the sugar and brings out the flavor. And, yes, you can bake with Kosher salt.

10. Chocolate: Use the best chocolate chips or chocolate baking discs. I also use chopped high-end chocolate. My favorite chocolate for baking: Guittard.

8. Equipment and Baking: Not surprising to anyone who bakes, different baking sheets and ovens produce different results. I use rimmed baking sheets (jellyroll pans) for cookies rather than thin flat sheet pans, although some people swear by flat unrimmed cookie sheets. Instead of greasing each baking sheet, I use parchment for easy cookie removal and clean-up. Some of my friends use a silipat liner, but I don't. It's your choice.

9. Use fresh ingredients. I always replace baking soda, flour, spices, flour and baking powder at the beginning of the cookie making holiday season. This goes for chocolate, too, of course! You're working hard on these cookies, and you want the very best ingredients.

10. Making a big batch of cookies? Be sure and cool the cookie sheet before baking another batch. Otherwise your dough might melt, and you'll have weird looking cookies.

11. Be sure and cool cookies on a wire rack. Don't skip this step or the bottoms might become soggy. And, definitely cool completely before storing them. However, my friend Patti swears by using brown paper grocery bags instead of wire racks. She says the cookies come out well, and the paper absorbs any greasiness.

Love to hear other tips! Please comment!

Illustration from Lyle the Crocodile.

HOW TO STORE CHOCOLATE: TUESDAY TIPS

Today's Tuesday Tip focuses on How to Store Chocolate. First off, why are you storing chocolate? If you have truffles or bonbons, eat them as soon as possible. They have a shelf life.

But let's start off with one of the most important concepts. The fresher the chocolate is, the better it will taste. Buy chocolate in amounts you will consume. That being said, sometimes you're given chocolate, or you buy in bulk for baking or candy projects, and you might have some left over. So what to do?

The most important thing about storing chocolate is to keep it in a cool, dry place. If you have chocolate bars or chocolate for baking, wrap the chocolate in plastic wrap, ziploc bag, or plastic storage containers and put it in a dark cupboard or pantry. The ideal temperature is between 60-75 degrees. I usually just stack the bars in the pantry, but my pantry stays cool.

Stored improperly, chocolate can develop bloom (a whitish tint on the chocolate). Bloom appears when chocolate becomes too warm, causing the cocoa butter to separate out, or because condensation has taken place, melting sugar in the chocolate's surface. Don't fear, though. If bloom appears, the chocolate will be o.k. for baking, but for eating it might not have the same mouth-feel.

How to Store different types of chocolate. First off, I have to say that high end artisan chocolate is different from baking chocolate or commercial chocolate. I personally NEVER store any chocolate in the refrigerator or freezer. I remember giving a good friend 10 fabulous artisan chocolate bars as a gift, only to see her toss them in the freezer for later consumption. No bag, no plastic wrap. I fear that by the time she got to them, they weren't very tasty at all. But a gift is a gift, and I knew the recipient would not take my advice on how to store. I let it go.

So if you intend to store chocolate, here are more tips and info:

Since Chocolate keeps best between 65 and 75°F, away from direct sunlight, and protected from moisture, storing in a dark pantry or shelves is best. Then consume the chocolate as quickly as possible.

If you do decide to refrigerate or freeze chocolate, make sure to seal the chocolate in an airtight container (Ziploc baggies are great). Start by storing in refrigerator and then move to freezer. Make sure to take out as much air as possible to avoid freezer burn -- and don't leave the chocolate in the fridge/freezer too long. Tip: Always thaw frozen chocolate in the refrigerator. If it goes straight from the freezer to room temperature, condensation will form and alter the appearance and texture.

A wine refrigerator is perfect. You can reset the temperature and keep bloom off the chocolate. Still, keep your chocolate wrapped up.

Going to use it from the regular refrigerator? Allow chilled chocolate to come to room temperature before eating or baking with it. Tip: You might want to wrap it in a dishcloth after taking it from the fridge .. in order to let it reach room temperature a bit slower.

Truffles (or bonbons): OK, again I NEVER store truffles in the refrigerator or freezer. I suggest you consume them as quickly as possible. Lots of artisan truffles and bonbons will have a use-by-date. There's a reason for this. Although, some ganache centers are o.k. if frozen; most cream and caramel centers will become grainy when stored in the refrigerator or freezer. If you must put them there, make sure they're wrapped up tightly, and defrost slowly (in refrigerator as above) before eating. 

If you have a lot of chocolate, here are some Ultra-Cool (and efficient) Ways to Store Chocolate from  the Candy Blog. I think you'll love the ideas here. Ice packs and thermoses and more!

What questions or tips do you have about chocolate storage?

TUESDAY TIPS: How Temperature, Butter, and Sugar Affect Chocolate Chip Cookies

Who doesn't want to know how temperature, butter, and sugar affect Chocolate Chip Cookies?  This is a great Tuesday Tip from Delish. Bake-on!

DIY Pumpkin Spice: For all your Fall Baking Needs

I meant to post this yesterday for Pumpkin Day! For many, the Fall Baking Season means Pumpkin Spice. I've already posted several Pumpkin Spice recipes this season, but here's an easy recipe for DIY Pumpkin Spice recipe from BuzzFeed. Remember to use ground spices, and, as always, the fresher the better. So if your spices have been in your pantry for over a year, toss them and buy new. FYI: Pumpkin Spice is sometimes called Pumpkin Pie Spice in recipes.

PUMPKIN SPICE CHOCOLATE CHIP COOKIES

PUMPKIN SPICE CHOCOLATE CHIP QUICK BREAD

PUMPKIN CHEESECAKE BAKED IN A CHOCOLATE COOKIE CRUST

TUESDAY TIPS: Natural vs Dutch-Processed Cocoa: Differences and Uses

How often have you wondered if you should use Natural or Dutch cocoa in a recipe? And what exactly is the difference? Will it affect your baking?

Cocoa powder is made when chocolate liquor is pressed to remove 3/4 of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder. There are two types of unsweetened cocoa powder: Natural and Dutch-processed.

Actually, there's nothing very Dutch about Dutch Processed Cocoa. It's only called a Dutching process because the person who invented it, Coenraad J. van Houten, was a 19th century Dutchman who pioneered the use of the hydraulic press to defat chocolate liquor. Van Houten's solution lay in simple chemistry. Cocoa in its natural state is slightly acidic, as indicated by its pH value of around 5.4. By soaking the cocoa nibs in a basic (or alkaline) solution, he found he could raise the pH to 7 (neutral) or even higher. The higher the pH, the darker the color. And, the acids present in natural cocoa were neutralized, reducing its harshness.

Planning to bake with cocoa? Here's advice from David Lebowitz, the King of Chocolate.

Because natural cocoa powder hasn’t had its acidity tempered, it’s generally paired with baking soda (which is alkali) in recipes. Dutch-process cocoa is frequently used in recipes with baking powder, as it doesn’t react to baking soda like natural cocoa does.

Many classic American recipes, like Devil’s Food Cake, use natural cocoa powder. There is also a reaction between natural cocoa powder and baking soda that occurs in recipes, which creates a reddish crumb, like Devil’s Food Cake.

There are exceptions to each, of course. And according to Fine Cooking magazine, “You can substitute natural cocoa powder for Dutch-process in most recipes (though not vice versa). Flavor and texture can be affected, but generally only in recipes calling for 3/4 cup or more.” However when a batter-based recipe calls for natural cocoa powder, do not use Dutch-process cocoa powder. But I always advise folks to follow what the recipe says. For sauces and ice creams, they can be swapped out. For cakes and cookies, I don’t recommend it, as your results may not be the same if you make substitutions.

If a recipe calls for either, the main different is that Dutch-process cocoa will give a darker color and a more complex flavor whereas natural cocoa powder tends to be fruitier tasting and lighter in color. 

***

Here are a few cocoas I like that are great in brownies, devil's food cake, and other chocolate baked goods: King Arthur Flour Double-Dutch Dark Cocoa, Callebaut, Guittard, Valrhona, Ghirardelli, and Trader Joe's.

When used alone in cakes, cocoa powder gives a full rich chocolate flavor and dark color. Cocoa powder can also be used in recipes with other chocolate (unsweetened or dark) and this combination produces a cake with a more intense chocolate flavor than if the cocoa wasn't present.

Most recipes call for sifting the cocoa powder with the flour but to bring out its full flavor, combine the cocoa powder with a small amount of boiling water. (If you want to try this in a recipe, substitute some of the liquid in the recipe for the boiling water.)

As I mentioned above there are two types of unsweetened cocoa powder: Natural and Dutch-processed. When in doubt, use the type specified in the recipe. Some prefer using Dutch-processed cocoa as a slight bitterness may be tasted in cakes using natural cocoa and baking soda.

Another Tip: Don't confuse unsweetened natural and Dutch-processed cocoa powder with sweetened cocoa drink mixes. They are not the same thing. 

O.K. all the above is basic baking cocoa information. For me, though, the reality is that natural and Dutch processed cocoa powder are pretty much interchangeable. There are very few recipes that are thrown off by the presence or absence of the acidity of cocoa powder. In fact, many of the ingredients you regularly use in baking are slightly acidic, so even recipes that seem to rely on the acidity of cocoa powder to produce leavening are getting their acidity from milk, butter, egg yolks, honey (sugar is neutral), etc, and the recipe should turn out just fine whichever cocoa you use-- Dutch process or natural cocoa powder (but be sure and read David Lebowitz's comments above).

CHOCOLATE CURLS & GRATED CHOCOLATE: Tuesday Tips

Sometimes you want grated chocolate or chocolate curls to decorate a cake or cupcakes or pancakes or other foods. Today's Tuesday Tip: Chocolate Curls and Grated Chocolate

Lots of people have different techniques. Let me know which you use or if you have some other advice. The following is in no particular order :-)

Some people swear that you should put the chocolate in the freezer for about 10 minutes before you use any of the following techniques. Others say to melt the chocolate in a pan and then refrigerator but soften slightly before working with it. So here are 8 different tips!

1. Grating: Cut chocolate into a chunk that fits comfortably in your hand. Grate the chocolate using a microplane grater, handheld grater, or the smallest holes on a box grater.

2. Curls: use a cheese slicer. Depending on what type of curls you want--thick or then.. depends on pressure you use.

3. I've been known to use a vegetable peeler.

4. And, I've also used a drum grater (Mouli Grater). Friction doesn't melt the chocolate, and there's no heat from your hands.

5. And here's a good way to make Chocolate Curls with softer chocolate: Let milk chocolate or white baking bar come to room temperature, then carefully draw a vegetable peeler across the bar. For small curls, use the thin side of the chocolate piece; for large curls, use the broad surface.

6. More info on Chocolate Curls, especially if you're going to be making a lot of them. Take a block of chocolate-1 lb. (if you don't have one, melt chocolate and put in cake pan to harden. Run knife around edges to loosen and invert). Place on heavy or sturdy surface and use a clean cheese slicer.

7. An alternative would be to melt the chocolate and put it on a cooking sheet.. use spatula to spread. Put in refrigerator, and test that it's not too soft. Scrape the bottom of the pan with a metal spatula.. curls!

8. Once curls are made, I usually put them on parchment paper until ready to use.. and sometimes store them in the fridge or a cool area if I'm not ready.

Designs: Curls, Fans and other shapes.

And whatever you do, be sure and practice.

BAKING WITH HONEY: Tuesday Tips

My roses are starting to bloom, and I've seen a lot of bees! Yay! So, I thought I'd re-post some honey tips, particularly when substituting honey for sugar. Of course, you can just find a recipe that uses honey, so you don't need to think about it. But, sometimes, you just want to try a recipe and you prefer using honey. I know I do.

Baking with Honey

1. Generally you can substitute 2/3 cup honey for each cup of sugar in a recipe, but you'll probably want to reduce the amount of liquid by 1/4 cup for each cup of honey.

2. If you're baking, you'll want to reduce the heat by about 25 degrees to prevent burning.

3. And, here's one you might not know. If you're substituting honey in baking, add 1/2 tsp baking soda for each cup honey used.

From the Empire State Honey Producers comes this recipe (slightly adapted) for Honey Chocolate Chip Cookies

Honey Chocolate Chip Cookies 

Ingredients
1/2 cup local honey
1/2 cup unsalted butter
1 egg
1/2 tsp Madagascar vanilla
1-1/2 C flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp Salt
1 cup chocolate chips
1/2 cup chopped or ground walnuts (optional)

Directions
Cream honey and butter together. Add egg and vanilla.
In bowl, sift flour, baking soda, baking powder, and salt together. Add to wet honey mixture. Mix.
Fold in nuts and chocolate chips. Stir slightly.
Drop onto cookie sheet and bake at 350 for 10-12 minutes.

Chocolate Olive Oil: Tuesday Tips

Here's a great Tuesday Tip: How to use and make Chocolate Olive Oil. I often cook with olive oil,  because Chocolate and Olive Oil are such a great pairing. But did you know there's Chocolate Olive Oil? Several artisan olive oil companies make it. It's great to substitute in chocolate recipes that call for olive oil or in salad dressing (and toss in some cocoa nibs) or pour over ice-cream, quick breads, pound cake, pancakes, fruit, or waffles. In baking, it can replace butter and other oils (check measurements) as in chocolate chip cookies, brownies, cupcakes, and bread. It's even good with BBQ to add depth and nuance. I like to dip a good baquette in chocolate olive oil. So many possibilities. Be sure to scroll down for the Double Chocolate Chip Cookie Recipe made with Chocolate Olive Oil.

Chocolate Olive Oils

Wild Groves
https://wildgroves.com

Chocolate Infused Certified Extra Virgin Olive Oil
http://www.lucerooliveoil.com/flavor-infused-olive-oil/chocolate-infused-olive-oil.html

Queen Creek Olive Mill
http://queencreekolivemill.com/store/oils/chocolate-olive-oil.html

Nudo Extra Virgin Chocolate Olive Oil 
https://www.nudoadopt.com/

(great story from Jason Gibb on Fathom)

http://fathomaway.com/jason-gibb-searches-for-chocolate-olive-oil/

And, you can make Chocolate Olive Oil yourself. Here's how! 

Chocolate Olive Oil
Recipe from Colavita Olive Oil

Ingredients 
3/4 cup Colavita Extra Virgin Olive Oil
6 squares Perugina 85% Cocoa Extra Dark Chocolate, coarsely chopped
1 tsp vanilla extract
1/4 tsp espresso powder

Directions
Position rack in middle position in oven; preheat to 275 degrees F.
Place chopped Perugina chocolate, vanilla extract, and espresso powder in heatproof measuring cup or bowl. Pour olive oil on top. Give everything gentle stir to combine.
Place heatproof bowl on baking sheet, and place in preheated oven.
Leave bowl in oven for 1 hour, stirring mixture every 15 minutes to prevent chocolate sticking to  bottom of vessel.
Remove baking sheet with chocolate olive oil mixture, and place on top of wire rack. It will bubble for a few minutes. Let cool to room temperature. Once cooled, pour mixture into serving bowl (if using immediately) or airtight container (if storing).
Note: There will be some small chocolate bits in bottom of mixture; if these bother you, pour mixture through strainer.
Store mixture in airtight container at room temperature. Some separation may occur after it sits a while, sort of like how natural peanut butter will have oil resting on top. Stir mixture to re-incorporate.

Double Chocolate Chip Cookies made with Chocolate Olive Oil
Recipe from Wild Groves

Ingredients
1 Cup White Flour
1 1/4 Cup Whole Wheat Flour
1 tsp Baking Soda
1 tsp Salt
1/2 Stick Butter Softened
1/2 Cup Chocolate Olive Oil
3/4 Cup Sugar
3/4 Cup Brown Sugar
1 tsp Vanilla Extract
2 Large Eggs
2 Cups Semi-Sweet Chocolate Chips
1 Cup Walnuts Chopped (optional)

Directions:
Bake at 375 Degrees F ( 9-11 min, or until golden brown)
Mix flour, baking soda and salt in bowl.
Beat chocolate olive oil, butter, sugar, brown sugar and vanilla extract in larger bowl or mixer until creamy.
Add eggs (one at a time) beating well.
Slowly add in flour mixture.
Stir in chocolate chips, and nuts.
Scoop and put on baking tin.

Tuesday Tips: Natural vs Dutch-Processed Cocoa

How often have you wondered if you should use Natural or Dutch cocoa in a recipe? And what exactly is the difference? Will it affect your baking?

Cocoa powder is made when chocolate liquor is pressed to remove 3/4 of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder. There are two types of unsweetened cocoa powder: Natural and Dutch-processed.

Actually, there's nothing very Dutch about Dutch Processed Cocoa. It's only called a Dutching process because the person who invented it, Coenraad J. van Houten, was a 19th century Dutchman who pioneered the use of the hydraulic press to defat chocolate liquor. Van Houten's solution lay in simple chemistry. Cocoa in its natural state is slightly acidic, as indicated by its pH value of around 5.4. By soaking the cocoa nibs in a basic (or alkaline) solution, he found he could raise the pH to 7 (neutral) or even higher. The higher the pH, the darker the color. And, the acids present in natural cocoa were neutralized, reducing its harshness.

Planning to bake with cocoa? Here's advice from David Lebowitz, the King of Chocolate.

Because natural cocoa powder hasn’t had its acidity tempered, it’s generally paired with baking soda (which is alkali) in recipes. Dutch-process cocoa is frequently used in recipes with baking powder, as it doesn’t react to baking soda like natural cocoa does.

Many classic American recipes, like Devil’s Food Cake, use natural cocoa powder. There is also a reaction between natural cocoa powder and baking soda that occurs in recipes, which creates a reddish crumb, like Devil’s Food Cake.

There are exceptions to each, of course. And according to Fine Cooking magazine, “You can substitute natural cocoa powder for Dutch-process in most recipes (though not vice versa). Flavor and texture can be affected, but generally only in recipes calling for 3/4 cup or more.” However when a batter-based recipe calls for natural cocoa powder, do not use Dutch-process cocoa powder. But I always advise folks to follow what the recipe says. For sauces and ice creams, they can be swapped out. For cakes and cookies, I don’t recommend it, as your results may not be the same if you make substitutions.

If a recipe calls for either, the main different is that Dutch-process cocoa will give a darker color and a more complex flavor whereas natural cocoa powder tends to be fruitier tasting and lighter in color.

Here are a few cocoas I like that are great in brownies, devil's food cake and other chocolate baked goods: King Arthur Flour Double-Dutch Dark Cocoa,  Callebaut, Guittard, Valrhona, Ghirardelli, and Trader Joe's.

When used alone in cakes, cocoa powder gives a full rich chocolate flavor and dark color. Cocoa powder can also be used in recipes with other chocolate (unsweetened or dark) and this combination produces a cake with a more intense chocolate flavor than if the cocoa wasn't present.

Most recipes call for sifting the cocoa powder with the flour but to bring out its full flavor, combine the cocoa powder with a small amount of boiling water. (If you want to try this in a recipe, substitute some of the liquid in the recipe for the boiling water.)

As I mentioned above there are two types of unsweetened cocoa powder: Natural and Dutch-processed. When in doubt, use the type specified in the recipe. Some prefer using Dutch-processed cocoa as a slight bitterness may be tasted in cakes using natural cocoa and baking soda.

Another Tip: Don't confuse unsweetened natural and Dutch-processed cocoa powder with sweetened cocoa drink mixes. They are not the same thing. 

O.K. all the above is basic baking cocoa information. For me, though, the reality is that natural and Dutch processed cocoa powder are pretty much interchangeable. There are very few recipes that are thrown off by the presence or absence of the acidity of cocoa powder. In fact, many of the ingredients you regularly use in baking are slightly acidic, so even recipes that seem to rely on the acidity of cocoa powder to produce leavening are getting their acidity from milk, butter, egg yolks, honey (sugar is neutral), etc, and the recipe should turn out just fine whichever cocoa you use-- Dutch process or natural cocoa powder.

Great Ways to Use Cocoa Nibs: Tuesday Tip

One part of the cocoa bean that often gets short shrift is the Cocoa Nib. I've posted cocoa nib recipes, of course, but today my Tuesday Tip is Great Ways to Use Cocoa Nibs. 

Cocoa Nibs are bits of fermented, dried, roasted and crushed cacao beans. Cocoa nibs are not chocolate pieces. They are roasted beans separated from their husks. But, since I'm all about chocolate, I see cocoa nibs as just chocolate in a different form--not sweet--since sugar isn't added. Nevertheless, they have a very unique chocolate taste and interesting texture. There are both raw and roasted cocoa nibs. I prefer roasted cocoa nibs. If you're going to buy cocoa nibs, go for organic, and definitely buy them from a chocolatier you like.

I use cocoa nibs in lots of ways, but my best advice is to use them sparingly until you get the hang of them. They're a bit bitter, and you won't want to overwhelm your dish. You'll soon figure out how many to put into your favorite foods. That being said, I use cocoa nibs in both savory and sweet dishes.

SAVORY

Add them to salads for some special crunch.

For an hors d'oeuvre, roll a log of goat cheese in crushed cacoa nibs.

Use as a crust on chicken.

Add them to chili.

Grind them up and use in your barbecue rub.

Add them to mole´.

SWEET

Roll chocolate ganache truffles in chopped nibs in place of cocoa or nuts.

Add them to pancake batter.

Add them to granola or bake them into granola bars.

Mix into Greek yogurt (I add a little honey, too)

Throw them on your oatmeal.

Add them to smoothies.

Use them as sprinkles on cupcakes

Use them as sprinkles on ice cream.

Add them to brittle instead of nuts.

Use them instead of nuts or chocolate chips in Chocolate Chip Cookies. (see recipe below)

Add them instead of nuts in brownies.

Candy them with a caramel glaze.

Dip them in chocolate for another great snack.

OTHER

Add some to your coffee grinder for a special blend.

Eat some plain.

And here's a surprising use: Chew some as a Breath Freshener.

And, if all else fails, have some around and just smell them. The aroma is quite heady!

Chocolate Chip Cocoa Nib Cookies  
a variation on the traditional Toll House Cookie recipe

Ingredients:
2-1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups dark chocolate chips (or chopped chocolate chunks)
3/4 cup chopped cocoa nibs

Directions:
Preheat oven to 375° F.

Combine flour, baking soda, and salt in small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and cocoa nibs. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

How to Store Chocolate: Tuesday Tips

Welcome to Tuesday Tips. Today's Tip is on How to Store Chocolate. First off, why are you storing chocolate? If you have truffles or bonbons, eat them as soon as possible. They have a shelf life.

Let's start off with one of the most important concepts. The fresher the chocolate is, the better it will taste. Buy chocolate in amounts you will consume. That being said, sometimes you're given chocolate, or you buy in bulk for baking or candy projects. You might have some left over. So what to do?

The most important thing about storing chocolate is to keep it in a cool, dry place. If you have chocolate bars or chocolate for baking, wrap the chocolate in plastic wrap, ziploc bag, or plastic storage containers and put it in a dark cupboard or pantry. The ideal temperature is between 60-75 degrees. I usually just stack the bars in the pantry, but my pantry stays cool.

Stored improperly, chocolate can develop bloom (a whitish tint on the chocolate). Bloom appears when chocolate becomes too warm, causing the cocoa butter to separate out, or because condensation has taken place, melting sugar in the chocolate's surface. Don't fear, though. If bloom appears, the chocolate will be o.k. for baking, but for eating, it might not have the same mouth-feel.

How to Store different types of chocolate. First off, I have to say that high end artisan chocolate is different from baking chocolate or commercial chocolate. I personally NEVER store any chocolate in the refrigerator or freezer. I remember giving a good friend 10 fabulous artisan chocolate bars as a gift, only to see her toss them in the freezer for later consumption. No bag, no plastic wrap. I fear that by the time she got to them, they weren't very tasty at all. But a gift is a gift, and I knew the recipient would not take my advice on how to store. I had to let it go.

So if you intend to store chocolate, here are more tips and info:

Since Chocolate keeps best between 65 and 75°F, away from direct sunlight, and protected from moisture, storing in a dark pantry or shelves is best. Then consume the chocolate as quickly as possible.

If you do decide to refrigerate or freeze chocolate, make sure to seal the chocolate in an airtight container (Ziploc baggies are great). Start by storing in refrigerator and then move to freezer. Make sure to take out as much air as possible to avoid freezer burn -- and don't leave the chocolate in the fridge/freezer too long. Tip: Always thaw frozen chocolate in the refrigerator. If it goes straight from the freezer to room temperature, condensation will form and alter the appearance and texture.

A wine refrigerator is perfect. You can reset the temperature and keep bloom off the chocolate. Still, keep your chocolate wrapped up.

Going to use it from the regular refrigerator? Allow chilled chocolate to come to room temperature before eating or baking with it. Tip: You might want to wrap it in a dishcloth after taking it from the fridge .. in order to let it reach room temperature a bit slower.

Truffles (or bonbons): OK, I NEVER store truffles in the refrigerator or freezer. I suggest you consume them as quickly as possible. Lots of artisan truffles and bonbons will have a use-by-date. There's a reason for this. Although, some ganache centers are o.k. if frozen; most cream and caramel centers will become grainy when stored in the refrigerator or freezer. If you must put them there, make sure they're wrapped up tightly, and defrost slowly (in refrigerator as above) before eating. 

If you have a lot of chocolate, here are some Ultra-Cool (and efficient) Ways to Store Chocolate from  the Candy Blog. I think you'll love the ideas here. Ice packs and thermoses and more!

What questions or tips do you have about chocolate storage?

Tuesday Tips: Baking with Honey (& Honey Chocolate Chip Cookie Recipe)

Hope you're enjoying Tuesday Tips here on DyingforChocolate.com. I've posted several chocolate honey recipes, but I thought it might be good to post some honey tips, particularly when substituting honey for sugar. Of course, you can just find a recipe that uses honey, so you don't need to think about it. But, sometimes, you just want to try a recipe and you prefer using honey. I know I do.

Tuesday Tips:
Baking with Honey

1. Generally you can substitute 2/3 cup honey for each cup of sugar in a recipe, but you'll probably want to reduce the amount of liquid by 1/4 cup for each cup of honey.

2. If you're baking, you'll want to reduce the heat by about 25 degrees to prevent burning.

3. And, here's one you might not know. If you're substituting honey in baking, add 1/2 tsp baking soda for each cup honey used.

From the Empire State Honey Producers comes this recipe (slightly adapted) for Honey Chocolate Chip Cookies

Honey Chocolate Chip Cookies 

Ingredients
1/2 cup local honey
1/2 cup unsalted butter
1 egg
1/2 tsp Madagascar vanilla
1-1/2 C flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp Salt
1 cup chocolate chips
1/2 cup chopped or ground walnuts (optional)

Directions
Cream honey and butter together. Add egg and vanilla.
In bowl, sift flour, baking soda, baking powder, and salt together. Add to wet honey mixture. Mix.
Fold in nuts and chocolate chips. Stir slightly.
Drop onto cookie sheet and bake at 350 for 10-12 minutes.

Tuesday Tips: How to Make the Best Brownies

Brownies are just about my favorite chocolate dessert. They're pretty easy to make, and there's lots of versatility. The classic Brownie consists of butter, sugar, chocolate, eggs, and flour. Fudgy Brownies do not usually use baking powder, and melting the butter rather than creaming it will produce a denser, fudgier brownie. Cake-like brownies are, well, cakes! They have less butter and more flour, and usually some baking powder. And you usually cream the sugar with the butter rather than melting with the chocolate. Sometimes cake-like brownies use milk, too.

So what kind of brownies do you like? Fudgy or cake-like? Whatever you like best, be sure and choose the right recipe. Below I have a link to lots of different Brownie recipes. Read through them before you begin to do anything. Choose wisely.

Here are some more Tips for Making the very best Brownies!

Be sure and let the chocolate cool after you melt it. After you take it off the stove, put it aside to cool before you add the eggs and sugar. You don't want to scramble the eggs.

Don't overmix your batter. It can cause a thin crust on top. Also, if you want to improve the texture of the brownies, put the unbaked batter (in the prepared pan) in the refrigerator for a few hours before putting it in the oven.

Always use the right pan. That means really reading the recipe and not substituting a pan that's smaller or larger than called for. If you do, you need to adjust the cooking time for the recipe. Do you know how to do that? I almost always use a 8 x 8 inch pan. If you use a larger pan, you'll have thin dry brownies. If you use a smaller pan than called for, the brownies might be gooey in the center. I use a metal pan. I've found that glass pans cause the edges to overbake.

Be sure and grease the pan. I use butter, but cooking spray or shortening works, too. If you decide to use parchment paper (after greasing the pan) to make it easier to lift the brownies, be sure and have it hang over the sides, and also be sure to grease the parchment.

Don't overcook your brownies. There's nothing worse than dry brownies. If you're doing the toothpick test, be sure there are some crumbs on the toothpick, not totally clean as in "until a toothpick inserted comes out clean." No!! The brownies will continue to cook, so take them out a few minutes earlier. For fudgy brownies, remove the pan when the sides have shrunk slightly away from the edges. Center will be gooey, but the brownies will continue to cook while cooling.

Ah, and here's the final tip. Don't cut the brownies until they're cool. I know this may be  difficult, especially when your whole house smells like chocolate! The brownies will actually taste better if you wait. Believe me...

O.K. Now you're ready to peruse some Brownie Recipes. Here's a link to lots of different Brownie Recipes. Do you have a favorite? Want to post? or Share a link to a recipe? Have a Tip? Make a comment below.

Brownies Recipe Round-Up: 50+ Recipes

Tuesday Tips: Chocolate Curls and Grated Chocolate

Sometimes you want grated chocolate or chocolate curls to decorate a cake or cupcakes or pancakes or other foods. Today's Tuesday Tip: Chocolate Curls and Grated Chocolate

Lots of people have different techniques. Let me know which you use or if you have some other advice. The following is in no particular order.

Some people swear that you should put the chocolate in the freezer for about 10 minutes before you use any of the following techniques. Others say to melt the chocolate in a pan and then refrigerate but soften slightly before working with it. So here are 8 different tips!

1. Grating: Cut chocolate into a chunk that fits comfortably in your hand. Grate the chocolate using a microplane grater, handheld grater, or the smallest holes on a box grater.

2. Curls: Use a cheese slicer. Depending on what type of curls you want--thick or then.. depends on pressure you use.

3. I've been known to use a vegetable peeler.

4. And, I've also used a drum grater (Mouli Grater). Friction doesn't melt the chocolate, and there's no heat from your hands.

5. And here's a good way to make Chocolate Curls with softer chocolate: Let milk chocolate or white baking bar come to room temperature, then carefully draw a vegetable peeler across the bar. For small curls, use the thin side of the chocolate piece; for large curls, use the broad surface.

6. More info on Chocolate Curls, especially if you're going to be making a lot of them. Take a block of chocolate -1 lb. (if you don't have one, melt chocolate and put in cake pan to harden. Run knife around edges to loosen and invert). Place on heavy or sturdy surface and use a clean cheese slicer.

7. An alternative would be to melt the chocolate and put it on a cooking sheet.. use spatula to spread. Put in refrigerator, and test that it's not too soft. Scrape the bottom of the pan with a metal spatula.. curls!

8. Once curls are made, I usually put them on parchment paper until ready to use.. and sometimes store them in the fridge or a cool area if I'm not ready.

Designs: Curls, Fans and other shapes.

And whatever you do, be sure and Practice.