Chocolates

Tom Waits on Letterman

Hey everyone thanks for making this the number 1 viewed Tom Waits video on YouTube!!!!

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I am doing a science fair project and need some research on why one chocolate would melt faster than others.
P.S. I used milk, dark, and white chocolate. Dark chocolate melted the fastest.

It pretty much depends on how much cocoa butter is in the chocolate. The more cocoa butter the longer it takes to melt the solid into a liquid form. Dark or bakers chocolate has less cocoa butter than milk chocolate.

Here is a breakdown of types of chocolate and their makeups

Depending on what is added to (or removed from) the chocolate liquor, different flavors and varieties of chocolate are produced. Each has a different chemical make-up, the differences are not solely in the taste. Be sure, therefore, to use the kind the recipe calls for, as different varieties will react differently to heat and moisture.

* Unsweetened or Baking chocolate is simply cooled, hardened chocolate liquor. It is used primarily as an ingredient in recipes, or as a garnish.

*Semi-sweet chocolate is also used primarily in recipes. It has extra cocoa butter and sugar added. Sweet cooking chocolate is basically the same, with more sugar for taste.

* Milk chocolate is chocolate liquor with extra cocoa butter,
sugar, milk and vanilla added. This is the most popular form for chocolate. It is primarily an eating chocolate.

* Cocoa is chocolate liquor with much of the cocoa butter removed, creating a fine powder. It can pick up moisture and odors from other products, so you should keep cocoa in a cool, dry place, tightly covered. There are several kinds of cocoa:
~ Low-fat cocoa has the most fat removed. It typically has
less than ten percent cocoa butter remaining.
~ Medium-fat cocoa has anywhere from ten to twenty-two percent cocoa butter in it.
~ Drinking or Breakfast cocoa has over twenty-two percent
left in it. This is the cocoa used in chocolate milk powders like Nestle’s Quik.
~ Dutch process cocoa is cocoa which has been specially
processed to neutralize the natural acids in the chocolate. It is slightly darker and has a much different taste than regular cocoa.

* White chocolate is somewhat of a misnomer. In the United States, in order to be legally called ‘chocolate’ a product must contain cocoa solids. White chocolate does not contain these solids, which leaves it a smooth ivory or beige color. Real white chocolate is primarily cocoa butter, sugar, milk and vanilla. There are some products on the market that call
themselves white chocolate, but are made with vegetable oils instead of cocoa butter. Check the label to avoid these cheap imitations. White chocolate is the most fragile form of chocolate; pay close attention to it while heating or melting it.

* Decorator’s chocolate or confectioner’s chocolate isn’t really
chocolate at all, but a sort of chocolate flavored candy used for things such as covering strawberries. It was created to melt easily and harden quickly, but it isn’t chocolate. If you want quick and easy, use decorator’s chocolate. If you want the real thing, use real chocolate and patience.

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I have been searching everywhere for chocolate sauce for a cake mix I bought, but all I can find is choco topping. Will that work?

It will work, but it will be kinda thick. You could always pour it in a saucepan and add a bit of water or milk while stirring it, it the consistency isn’t what you want. If you put ice cream on the cake and pour the sauce over it hot, it would make it more interesting.

My daughter and some of my relatives are allergic (not lactose intolerant but fully allergic) to milk. There are chocolate candies from specialty shops that don’t use milk in their chocolate but the cost an arm and a leg. I was hoping to make some "safe" chocolate candies for them for Christmas as they love chocolate but can’t eat anything with milk in it. I’d love to find a way to make candy bars, etc. WITHOUT the use of milk (soy, rice milk, margarine, etc would be okay). Thanks!

You could make these with DARK chocolate chips, instead of milk chocolate…or even just use 12 1-oz. squares of dark chocolate.

CHOCOLATE PEANUT BUTTER BARS
1 12-oz. package chocolate chips
1 c. chunky peanut butter
6 c. miniature marshmellows
Melt together chips and peanut butter until well blended. Fold in marshmellows. Pour into greased square pan. Chill and cut into bite-sized pieces

A small dose of chocolate a day could cut the risk of heart attack or stroke by nearly 40 percent. That’s according to a new study, published in the European Heart Journal Wednesday. (March 31)

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I am trying to figure out how to use cocoa powder to make a meltable chocolate. Like the kind you melt the chocolate chip to make chocolate covered pretzels or cherries etc.

I agree with the above poster. Even if you could make a ‘liquid’ chocolate using cocoa powder (and I’d suggest oil as well) I don’t think it would taste very good.

Here’s a commercial for Reese’s Peanut Butter Cups featuring another cheezy late-seventies robot and the old “You got my chocolate in your peanut butter…” routine.

This aired on local Chicago TV in April 1980. (Although the commercial has a copyright of what looks like 1978 or 1979)

Visit – http://www.FuzzyMemories.TV
The Museum of Classic Chicago Television – for more fun!

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I LOVE chocolate cream, and tried to make it once, in order to put it on a chocolate cake, but it came out all buttery and no joy, and tasted rather horrible.

Does anyone have a surefire way or recipe to make proper, tasty, rich chocolate cream/soft icing?

I use this on my chocolate mousse torte.
It dries quickly and is shinny very nice

VIENNESE GLAZE
4 foil wrapped bars ( 8 oz ) semi- sweet chocolate baking bar
2/3 cup heavy cream
3 TBSP powdered sugar
1/4 tsp vanilla

In med pan over low heat
Combine chocolate bars, heavey cream, and powdered sugar
Stir untill mixture is smooth
Add vanilla
Transfer to small bowl
Cool to room temp
Pour over cake

I had a trivia question about a "chocolate" dogs can eat, and someone answered with white chocolate. Is white chocolate safe for dogs?

And no, I’m not planning to feed it to my pooch anytime soon.

Any type of chocolate does not have any health benefits for pets. However, white chocolate does not contain theobromine, the chemical found in cocoa beans which is used to make both milk and dark chocolate. Milk chocolate is made from cocoa butter, not cocoa. Since it does not contain theobromine, it would not have the toxic effects that both milk and dark chocolate potentially have to pets.