Reflection:

Chocolate was the nectar of the Aztec gods. This jewel is harvested from many parts of the globe - from Africa to South America. My favorite chocolate has to have a minimum of 72% cacao. It is well balanced, not too sweet and is a perfect match with a beautiful, robust and sexy red wine such as cabernet sauvignon, old vine zinfandel or big Australian Shiraz. The power of chocolate can be as addictive as love itself. Put "eat chocolate" at the top of your list of things to do today. That way, at least you'll get one thing done

Tip:

The key to storing chocolate is to keep it in a cool, dry place. Wrap it tightly in a couple layers of plastic wrap .Store in a dark cupboard away from strong-smelling foods. Chocolate, like butter, will absorb strong aromas.

Cocoa powder comes in two forms: natural and Dutch-processed. Natural cocoa has a red-brown color and is usually labeled simply unsweetened cocoa powder. Dutch-processed cocoa is much darker and has been treated with an alkali to neutralize its natural acidity. Both taste bitter straight from the box, but the natural cocoa has a fruitier chocolate flavor while the Dutch-processed has a more mellow, milder flavor

Melting Chocolate

Chop It: Chopping chocolate helps it melt more quickly and evenly. Chop it quite finely if you are melting milk or white chocolate since they are most apt to scorch. You can chop dark chocolate into bigger, nut-size pieces.

Indirect Heat: Melting chocolate in a pan directly on the heat is a recipe for scorching. Melt it in the top part of a double boiler, over hot - but not boiling - water. You can also put the chocolate in a heatproof bowl (such as stainless steel) and place it a shallow pan filled with hot water.

Stir: Stir the chocolate periodically to avoid scorching and help it melt evenly. Make sure to use dry utensils so the chocolate does not seize.

Microwave It: Place chocolate in microwave-safe container. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred.