Visit the techniques section for a
selection of information about melting baking chips and baking
Chocolate products will stay fresh
for well over a year if stored in a cool, dry place (65-70 degrees
F.) It's a good idea to keep an eye on the temperature and humidity.
Bloom, the gray-white film that sometimes appears on chocolate bars
and chips, occurs when chocolate is exposed to varying temperatures.
It does not affect the taste or quality of the chocolate.
Dutch Processed Cocoa
Dutching is a process in
which unsweetened cocoa powder is processed with an alkalizing agent
to neutralize the natural acidity of cocoa. This process gives Dutch
processed cocoa a milder, mellower flavor and a darker, richer color
than traditional cocoa.
For those reasons, the flavor and
color of "Dutched" cocoa is often desired in gourmet recipes.
Use Dutch processed cocoa in any
recipe calling for Dutch-processed cocoa or European cocoa.
Cocoa can be used as an easy
substitute for most forms of baking chocolate and even baking chips
called for in recipes. Use the following chart as a guideline for
Cocoa keeps very well when stored
at room temperature in the original container. It retains its
freshness and quality without refrigeration.
When storing cocoa, avoid contact
with moisture and/or high heat. Both can cause clumping and gray
discoloration, while neither affect cocoa flavor or quality.
Heat oven to 350-degrees F. Spread
sweetened coconut flakes in a thin layer in a shallow baking pan.
Bake 5 to 10 minutes, stirring occasionally, until light golden
Combine 1/2-teaspoon water and a
few drops of food color in a small bowl, small covered jar or re-sealable
Add 1 cup sweetened coconut flakes.
Toss with a fork or shake closed
jar until coconut is evenly coated; store in airtight container.
To store a bag of coconut after
opening, tightly close the bag and place it in the refrigerator. You
can also place the opened bag inside a heavy re-sealable plastic bag
and store it in the freezer