Chocolate Facts: Storing Chocolate

Chocolate Facts: Storing Chocolate

Keep in a cool, dry place and away from any light, moisture or odors. Any one of these can affect the flavor and also the texture of chocolate.

Bloom

If chocolate gets too warm it can develop what is known as “bloom.” “Fat bloom” leaves a grayish cast to the surface of the chocolate because the cocoa butter has risen to the surface.

Another kind of “bloom” is a white, crusty formation of sugar crystals. “Sugar bloom” results from the chocolate being stored where there is too much moisture.

Neither kind of bloom will hurt using the chocolate in recipes as they are not indicators that the chocolate has spoiled. What is spoiled is the texture and appearance of the chocolate and it is less appetizing to eat as is.

Storing in the refrigerator

Many people choose to break large amounts of chocolate into smaller pieces, wrap it firmly in plastic wrap and store it well covered in the refrigerator. When ready to use it, take out what you need and allow it to reach room temperature before using in a recipe. If you unwrap the chocolate while it is still cold, moisture can collect on the surface as it warms.

What is so bad about moisture on the surface of the chocolate? Well, you are toast if you plan to melt the chocolate as it will “seize.” What that means is that the chocolate will become dry and stiff as well as lose its attractive glossiness which we find so appealing.

General guidelines for time of storage

Stored properly most bittersweet and unsweetened chocolate will keep a year or longer. Milk chocolate and white chocolate will keep for several months as a general guideline.

How I store my chocolate treasure

I live in the humid sunny South and I don’t use the refrigerator to store my bittersweet and unsweetened chocolate. I place it well wrapped into old-fashioned tins, then store it in a cool, dark pantry, the coldest part of the house.

We do use air-conditioning but when the temperatures are really high I do check the chocolate every week to see how it is doing. “Hey, guys, are ya happy in there?” And they usually reply, “Yep, happy as clams at low tide; shut the lid, lady!”

For me the refrigerator trick doesn’t work well as I often have chopped onion in the fridge. No amount of baking soda is going to keep that odor out of chocolate.

From the grocery store on the ride home

Also, when you buy your chocolate at the grocery store make sure they don’t place it in a bag with fresh garlic and onions. On a summer day the chocolate can absorb the odors on the short trip home. Personal experience, trust me, don’t go there!

*If you have some tips and tricks you would like to share, feel free to email me or leave a comment, much appreciated, thanks!

Recipe: Chicken and Sausage Gumbo

When folks in Louisiana can’t afford the seafood version, seafood is out of season or they really want their favorite sausage this is their go-to recipe. If you can’t find andouille sausage in your area, try one of your favorites as a substitute!

I'll be posting many versions of this gumbo from a variety of sources so you can see just how versatile this stew really is!

Chicken and Sausage Gumbo

From: “Food Made Fast Slow Cooker” cookbook by Williams-Sonoma

Yield: Serves 4 to 6



Ingredients:

2 Tablespoons olive oil

4 boneless, skinless chicken thighs, cut in 1-1/2-inch pieces

3/4 pound andouille or other spicy sausages, cut in 1-inch slices

1/2 pound fresh okra, cut into thick rounds

1 red or green bell pepper, seeded and chopped

3 stalks celery, chopped

1 yellow onion, chopped

2 Tablespoons flour

2 cups chicken broth

1 (14-1/2-oz.) can diced plum Roma tomatoes

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

Steamed white rice for serving


Directions:

1. In a large frying pan over medium-high heat, warm 1 tablespoon of the oil. Add the chicken and cook, stirring occasionally until lightly browned on all sides, about 8 minutes.

2. Transfer chicken to slow cooker, then add the sausage. Scatter the okra, bell pepper, celery and onion on top.

3. Return frying pan to medium heat and add remaining 1 tablespoon oil. Sprinkle the flour in the pan and cook, stirring constantly until golden brown, about 4 minutes.

4. Stir in broth and tomatoes with their juice and raise the heat to medium-high. When mixture boils, remove pan from the heat. Season with 1/2 teaspoon salt and the cayenne and then pour over the vegetables, chicken and sausages.

5. Cover and cook on High for 4 hours or Low for 8 hours. Season to taste with salt and cayenne. Ladle the gumbo over steamed rice and serve.

Enjoyed best when served to lots of friends!

Recipe: Double Chocolate Coconut Cookies

Double Chocolate Coconut Cookies

Martha Stewart knows her chocolate and her cookies. Check out her site for more tempting cookie treats!

“Two kinds of chocolate plus walnuts and coconut equals one tempting treat.”

From: MarthaStewart.com

Ingredients:

Yield: Makes about 5 dozen.


1 cup (2 sticks) unsalted butter, softened

1/2 cup granulated sugar

3/4 cup packed light-brown sugar

2 large eggs

1 teaspoon pure vanilla extract

1 3/4 cups all-purpose flour

1/4 cup unsweetened Dutch-process cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon coarse salt

2 cups white-chocolate chunks (about 9 ounces)

1 3/4 cups sweetened flaked coconut

1 3/4 cups coarsely chopped walnuts, (about 6 ounces)

Directions:

1. Preheat oven to 350 degrees. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 2 minutes. Mix in eggs, 1 at a time. Stir in vanilla.

2. Sift flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl. Mix into butter mixture on low speed until well combined. Stir in chocolate, coconut, and walnuts.

3. Using a 1 1/2-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake until set, 10 to 12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies on parchment to racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.

Copyright 2008 Martha Stewart Living Omnimedia, Inc. All rights reserved.

Recipe: Chocolate and Peanut Butter Streusel Cake

Chocolate and Peanut Butter Streusel Cake

This cake is fast and easy, always getting rave reviews from American kids and their parents alike as well as their French friends.

From: American Debra Sostrin, living in suburb outside Paris, France.

Yield: 12 servings


Ingredients:

2 ¼ cups all purpose flour

2 cups packed golden brown sugar

1 cup creamy peanut butter

½ cup (1 stick) unsalted butter, room temperature

3 large eggs

1 cup whole milk

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

1 (12 oz.) package semisweet chocolate chips (about 2 cups)


Directions: Preheat oven to 350° F. Butter 13x9x2-inch metal baking pan. Combine first 4 ingredients in large bowl. Using electric mixer beat on low speed until streusel is blended and crumbly. Transfer 1 cup lightly packed streusel to small bowl and reserve.

Add eggs, milk, vanilla, baking powder and baking soda to remaining streusel in large bowl. Beat at low speed until evenly moist. Increase speed to medium and beat until well blended, scraping bowl occasionally, about 3 minutes. Stir in 1 cup chips. Transfer batter to prepared pan. Sprinkle with reserved 1 cup streusel and remaining 1 cup chips. Bake cake until tester inserted into center comes out clean, about 35 minutes. Cool cake in pan on rack.

Recipe: Alberta Fudge Cake

Basically, this cake has a thick layer of real pecan fudge laying on top as the icing. This cake is so very rich you might want to serve only in very small portions or keep it for the holidays.

Note: Be specific about cooking the fudge until it registers 236 degrees on a candy thermometer.

Alberta Fudge Cake

From: Michael Doumit, from Lafayette, Louisiana, originally featured in Travelhost Magazine.

Yield: Makes a 9x13-inch cake.

Ingredients:

2 sticks butter

2 cups sugar

4 eggs

1-1/2 cups flour

6 tbls. cocoa

2 tsps. vanilla

2 cups chopped pecans

Fudge Icing

4 cups sugar

1 stick butter

1 (12-oz.) can evaporated milk

12 ozs. semisweet chocolate chips

1 (7-oz.) jar marshmallow crème

3 cups chopped pecans

1 tsp. vanilla


1. For the cake: Preheat oven to 350 degrees. Grease or line a (9x13x2-inch) baking pan with parchment paper.

2. In mixer, blend butter and sugar until thoroughly mixed and creamy. Add eggs one at a time and blend.

3. Sift flour and cocoa together and add to above mixture. Add vanilla and chopped pecans.

4. Pour into greased or parchment-lined pan. Bake in preheated 350-degree oven for 30 minutes. Cool, then top with Fudge Icing.

Fudge Icing

1. In heavy saucepan, combine sugar, butter and milk. Cook, stirring constantly, until mixture registers 236 degrees on candy thermometer.

2. Remove from heat and stir in chocolate chips and marshmallow crème. Stir until chocolate is melted. Stir in pecans and vanilla and pour over cake. Cool until fudge sets.