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Storing Cookies For Up To 6 Months

Cookies may be stored in an airtight container in freezer for 3 to 4 months.

Chocolate Tips

TIP: Storing Chocolate

The best place to store chocolate is in a cool, dry place. But, if you want to refrigerate it, remember to wrap it tightly - chocolate can easily absorb other flavours.

TIP: Preventing Discoloration

Chocolate stored at temperatures above 75°F can develop "bloom," a gray film, which is cocoa butter that has risen to the surface. It makes chocolate less attractive, but it is safe to eat and the flavor is not affected. The chocolate regains its dark color when used in cooking or baking. Cocoa is less sensitive to storage temperatures than chocolate. However, high temperatures and high humidity can cause lumping and gray discoloration. These conditions don't affect flavor or quality.

TIP: Melting Chocolate

Chocolate must be melted carefully. The general rule is to melt slowly over low heat. Here are some other tips for melting chocolate:

Melting Chocolate over hot water
To melt chocolate over hot water, put chocolate in a double boiler over very hot tap water and stir steadily until melted. Don’t allow water to boil because the steam from the boiling can ruin the chocolate. Milk chocolate is so soft it can be melted over warm water.

Melting Chocolate in the microwave
To melt in the microwave, heat one ounce of chocolate at 50% power for one minute. The chocolate will start melting, but will retain its shape until you touch it with a spoon or spatula. Stir to distribute the heat and continue to microwave in 10-second intervals, stirring after each, until the chocolate is completely melted.

Melting chocolate over direct heat
Melting chocolate over direct heat should be your last resort. That’s because chocolate is very sensitive to heat and can scorch quickly. Of course, if this is your method of choice, use a very heavy pan and melt your chocolate over the lowest burner heat. Burned chocolate cannot be saved.

Always melt chocolate using an uncovered pan
Even one drop of water that falls from condensing steam on a lid or a piece of plastic wrap can make your chocolate stiffen or "seize." Containers and utensils used for melting chocolate should be completely dry. If the melted chocolate stiffens, you can soften it by quickly stirring in one teaspoon of vegetable shortening or oil. Don’t use butter, margarine or spreads – they contain water that will only make the situation worse.

Melting chocolate for dipping
When melting chocolate for dipping, combine chocolate with vegetable shortening, allowing one tablespoon of shortening for every three ounces of chocolate. This will make the chocolate smoother and help it set up more quickly when cooling. Paraffin can also be used, allowing a one-inch square of paraffin for every 12 ounces of chocolate.

TIP: Blending Chocolate

If you’ve worked with chocolate before, we don’t have to tell you how temperamental it can be. Combining liquids such as milk, cream, melted butter or margarine with melted chocolate can be tricky. If the liquid is hotter than the chocolate, the cocoa butter will separate; if it’s cooler, the chocolate stiffens. Even if the recipe doesn’t call for it, the best way to avoid these problems is to melt the chocolate with the liquid ingredient in a double boiler over low heat. This method works only if there is at least one tablespoon of liquid per ounce of chocolate.

TIP: Substituting chocolate

To substitute cocoa for unsweetened baking chocolate, use three level tablespoons of cocoa plus one tablespoon of vegetable shortening or oil for every one-ounce square of chocolate.

This is just a taste of what we have planned for you at the Kitchen Secrets. We hope you’ve enjoyed this month’s feature on chocolate. For chocolate-rich recipes and more tips, please user our Recipe Finder at the top of the page. Remember to come back to the Kitchen Secrets next month for our feature on coconuts. Happy Baking!