Killer Brownie Ice Cream Sandwich

YIELD: 6 servings PREPARATION: 1 hour plus baking and cooling times.

Brownie:
6 ounces semisweet chocolate, coarsely chopped 8 tablespoons (1 stick) unsalted butter, softened 1/2 cup plus 2 tablespoons all-purpose flour 1/4 cup unsweetened cocoa powder 5 large eggs, at room temperature 1 1/4 cups granulated sugar 1 1/4 cups walnuts, coarsely chopped (optional)

Caramel sauce:
3/4 cup granulated sugar 1/3 cup water 1/2 cup heavy cream 4 tablespoons unsalted butter, cut into tablespoons 1 tablespoon cognac 1/2 teaspoon vanilla extract

Chocolate sauce:
6 ounces semisweet chocolate, finely chopped 2 tablespoons unsalted butter 4 teaspoons light corn syrup 2/3 cup heavy cream 4 teaspoons confectioners' sugar 1 teaspoon vanilla extract

Assembly:
2 pints vanilla-fudge ripple ice cream

Make the brownie:

1. Position a rack in the center of the oven and preheat to 350 degrees F. Line a 15 1/2 by 10 1/2 inch jelly roll pan with aluminum foil so that the foil extends 2 inches beyond the two short sides of the pan. Fold the overhang underneath the pan. Lightly butter the bottom and sides of the foil-lined pan. 2. In the top of a double boiler set over hot, not simmering, water, melt the chocolate and the butter, stirring frequently until smooth. Remove the top part of the double boiler from the bottom. Let the chocolate mixture cool for 10 to 15 minutes, until tepid. 3. Sift together the flour and the cocoa and set aside. 4. In the 4 1/2-quart bowl of a heavy-duty electric mixer using the wire whip attachment, beat the eggs at high speed until frothy. While continuing to beat, add the sugar in a steady stream. Continue beating for 8 to 10 minutes, or until the mixture is pale yellow and forms a thin ribbon when the wire whip is lifted. Add the cooled chocolate mixture and mix until blended. Scrape the sides of the bowl with a rubber spatula. With a rubber spatula or a balloon whisk, fold the sifted flour cocoa mixture into the egg mixture in two batches. Fold in the walnuts. 5. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the brownies for 20 to 25 minutes, or until a toothpick inserted

2 inches away from the center comes out with a few moist crumbs clinging to it. Do not overbake. 6. Cool the brownies completely in the pan set on a wire rack. When the brownies are completely cooled, place a sheet of plastic wrap directly on the brownie until assembly.

Make the caramel sauce:

1. In a small, heavy saucepan set over medium-low heat, stir together the sugar and the water until the sugar dissolves. Increase the heat to medium-high and bring the syrup to a boil without stirring for 4 to 7 minutes, or until the syrup caramelizes and turns dark amber in color. Remove the pan from the heat and add the cream. When the mixture stops bubbling, stir until smooth. Add the remaining ingredients and stir until the butter is melted.

Make the chocolate sauce:

1. In the top of a double boiler, over hot, not simmering, water, melt the chocolate and butter, stirring frequently, until smooth. Stir in the corn syrup until blended. Stir in the cream and sugar until smooth. Remove the top part of the double boiler from the bottom and stir in the vanilla. Allow the mixture to cool for 10 to 12 minutes, until it reaches room temperature.

Assemble the ice cream sandwiches:

1. Remove the plastic wrap from the brownie and invert onto a cutting board. Remove the pan and carefully peel off the foil. Using a 3-inch round cookiecutter, cut out twelve 3-inch rounds from the brownie. (Discard or snack on the brownie trimmings.) 2. To serve, place one brownie in the center of a dessert plate and top the brownie with a scoop of ice cream. Place another brownie round on top of the ice cream and lightly press down with the palm of your hand. With a spoon, drizzle some of the warm chocolate sauce across the top of the brownie followed by a drizzle of warm caramel sauce across the top in the opposite direction. Serve immediately.

Peppermint Brownies
1 1/2 cup butter, softened 3 cup sugar 1 tbs. vanilla 5 eggs 2 cup flour 1 cup cocoa 1 tbs baking powder 1 tsp salt 24 small peppermint patty candies (be sure to unwrap them first.) Preheat oven to 350 degrees F. Grease 9x13 pan. Wisk together butter, sugar and vanilla. Add eggs and stir till blended. Add remaining dry ingredients and stir till well mixed. Spread 1/2 batter over bottom of pan. Place peppermint patties evenly over mixture and cover w/ remaining batter, spreading carefully. Bake 50-55 minutes or until brownies just begin to pull away from sides of pan. DO NOT over bake.

Chocolate Dipped Strawberries

1 cup semi-sweet chocolate chips 1/2 cup milk chocolate chips (can substitute all semi-sweet or all milk chocolate chips according to your own tastes) 1 tbs. shortening (do not use butter, margarine or oil) Fresh Strawberries, rinsed and patted dry (about 2 pts.)

Cover tray with wax paper. Place chocolate chips and shortening in medium microwave safe bowl. Microwave at high (100%) for 1 minute. Stir. If necessary, microwave additional 30 seconds or until chips are melted and mixture becomes smooth when stirred vigorously. DO NOT over heat. Holding by the top, dip bottom two-thirds of each strawberry into melted mixture. Shake gently to remove excess. Place on prepared tray. Cover and refrigerate until coating is firm, about 1 hour. For best results, use within 24 hours. Makes about 3 dozen coated strawberries.

CAPRI CHOCOLATE TORTE

Named for the famous resort island in the Bay of Naples, this chocolate nut cake is one of Italy's few chocolate desserts. It's a specialty of all the fancy pastry shops in Chiaia, the district of Naples closest to the dock where the ferries leave for Capri. The cake is often decorated with a stencil of the island and of a solitary palm tree. 1 1/2 cups walnuts (about 7 ounces) 1/3 cup all purpose flour 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 1/2 cup (1 stick) unsalted butter, room temperature 14 tablespoons sugar 7 large eggs, separated, room temperature Powdered sugar Position rack in center of oven and preheat to 350 deg. F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Line bottom with waxed paper round. Finely grind walnuts with flour in processor; set aside. Stir chocolate in top of double boiler over simmering water until melted and smooth. Remove chocolate from over water. Cool chocolate slightly. Using electric mixer, beat butter and 7 tablespoons sugar in large bowl until light and fluffy. Beat in melted chocolate. Add yolks 1 at a time, beating well after each addition. Continue beating until smooth and light, about 3 minutes. Mix in ground walnut mixture. Using electric mixer fitted with clean dry beaters, beat whites in another large bowl until beginning to form soft peaks. Gradually add remaining 7 tablespoons sugar and beat to soft peaks. Stir 1/4 of whites into batter to lighten. Fold in remaining whites. Pour batter into prepared pan; smooth top. Bake until tester inserted into center comes out with some moist crumbs attached, about 40 minutes. Cool cake in pan on rack 10 minutes. Run sharp knife around pan sides to loosen cake. Release pan sides and cool cake completely (cake may fall as it cools). Can be prepared 2 days ahead. Cover and let stand at room temperature. Transfer cake to platter. Sift powdered sugar over cake. Cut into wedges and serve. 10 Servings

EUROPEAN MOCHA FUDGE CAKE

1 1/4 cups (2 1/2 sticks) butter or margarine 3/4 cup Hershey's European Style Cocoa 4 eggs 1/4 tsp salt 1 tsp vanilla extract 2 cups sugar 1 cup all-purpose flour 1 cup finely chopped pecans Creamy Coffee Filling Chocolate curls (optional)

Heat oven to 350 degrees F. Grease bottom and sides of two 9-inch round baking pans. Line bottoms with waxed paper and butter paper to ease removal. In small saucepan, melt butter and remove from heat. Stir in cocoa, blending well. Cool slightly. In large mixer bowl, beat eggs until foamy; add salt and vanilla. Gradually add sugar, beating well. Add cooled chocolate mixture; blend thoroughly. Fold in flour. Stir in pecans. Pour into prepared pans. Bake 20 - 25 minutes or until wooden pick inserted in center comes out clean. Do not over bake. Cool 5 minutes; remove from pans. Carefully peel off paper. Cool completely. Spread Creamy Coffee Filling between layers, over top and sides of cake. Garnish with chocolate curls if desired. Refrigerate 1 hour or longer before serving.

VARIATION:
Split cakes to create four layers. Spread Creamy Coffee Filling between layers. Then frost top and sides of cake with Chocolate Butter cream Frosting.

Creamy Coffee Filling

1 1/2 cups cold whipping cream 1/3 cup packed light or golden brown sugar 1/2 to 1 tsp powdered instant coffee In narrow mixer bowl, combine all ingredients; stir until coffee is almost dissolved. Beat until stiff. Makes about 3 cups of filling.

Chocolate Buttercream Frosting

6 tbs butter, softened 2 2/3 cups powdered sugar 1/3 cup Hershey's Cocoa 1/3 cup milk 1 tsp vanilla In small mixer bowl, beat butter. Add powdered sugar and cocoa alternately with milk. Beat to spreading consistency, adding more milk or powdered sugar if needed. Blend in vanilla. Makes about 2 cups of frosting.

Triple Chocolate Torte

2 eggs, separated 1 1/2 cups sugar, divided 1 1/4 cups all purpose flour 1/2 cup cocoa 3/4 tsp. baking soda 1/2 tsp. salt 1/2 cup vegetable oil 1 cup buttermilk or sour milk * Chocolate Cream Filling Chocolate Glaze

Heat oven to 350 degrees F. Grease and flour two heart-shaped cake pans. (9-inch rounds can be used.) In small mixer bowl, beat egg whites until foamy. Gradually add 1/2 cup sugar and beat until stiff peaks form. In large mixer bowl, stir together remaining 1 cup sugar, flour, cocoa, baking soda and salt. Add oil, milk and egg yolks. Beat until smooth. Gently fold egg whites into batter. Pour batter into prepared pans. Bake 25 to 30 minutes or until cake springs back when touched lightly in center. Cool 5 minutes and remove from pans to wire racks. Cool completely. With long serrated knife (or by pulling strong thread through cake) cut each layer in half to form 4 layers. Spread one cake layer with one third of Chocolate Cream Filling, top with second layer. Repeat procedure ending with plain layer on top. Prepare Chocolate Glaze and spread smoothly over top and sides of cake. Refrigerate until serving time.
8 to 10 servings

Chocolate Cream Filling

2/3 cup sugar 1/3 cup cocoa 1 1/2 cups cold whipping cream 1 1/2 tsp. vanilla

In small mixer bowl, combine sugar and cocoa. Add whipping cream and vanilla. Beat on low speed of electric mixer until blended. Beat on medium speed until stiff.

Chocolate Glaze
3 3 1 1 tbs. butter or margarine tbs. light corn syrup tbs. water cup semi-sweet chocolate chips

In small saucepan, combine butter, corn syrup and water. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat. Add chocolate chips, stirring until melted. Cool to room temperature. * to sour milk, put 1 tbs. white vinegar in liquid measuring cup and add milk to equal one cup

CHOCOLATE PRALINE TORTE

No one will ever know this fancy dessert started from a simple boxed cake mix!

CAKE 1 cup packed brown sugar 1/2 cup butter (no substitutes) 1/4 cup whipping cream 3/4 cup coarsely chopped pecans 1 box chocolate cake mix (Devil's Food works well) water, eggs and oil as directed on cake mix TOPPING 1 3/4 cups whipping cream 1/4 cup confectioners sugar 1/4 teaspoon vanilla extract chocolate curls optional

In saucepan, combine brown sugar, butter and cream. Stir over low heat until butter is melted. Pour into two greased 9-inch round cake pans. Sprinkle with pecans and set aside. Prepare cake mix according to package directions. SLOWLY and carefully pour batter over pecans. Bake at 325 for 35-45 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes; invert onto wire racks too cool completely. For topping: beat cream until soft peaks form. Add sugar and vanilla. Beat until stiff. Place one layer of cake, pecan side up, on serving plate. Spread with half of the topping. Top with second layer of cake and remaining topping. Garnish with chocolate curls if desired. Store in refrigerator. Makes 8 - 10 servings

Fudgy Coconut Squares

1 cup butter, softened 1 1/2 cups sugar 1 tsp. vanilla 3 eggs 1cup flour 1/4 cup cocoa 1/2 cup chopped walnuts 1 can (14 oz.) sweetened condensed milk 1 cup shredded coconut Icing Preheat oven to 350 degrees F. Grease 9x13 pan. Cream together butter, sugar and vanilla. Add eggs and stir till blended. Combine flour, cocoa and walnuts and add to the creamed mixture. Stir just till blended. Spread into prepared pan and bake for 20-30 minutes, or until toothpick inserted near the center comes out clean. Combine condensed milk and coconut. Carefully spread over hot chocolate layer. Bake for approximately 20 more minutes, or until coconut is lightly browned. Remove from oven and cool slightly. Spread icing over warm bars and refrigerate at least one hour before cutting. Makes about 4 dozen squares.

Icing
2 cups confectioners' sugar 1/4 cup cocoa 5 tbs evaporated milk 2 tbs butter 1/2 tsp vanilla Combine all ingredients until smooth.

Tips on Cooking with Chocolate

MELTING CHOCOLATE
Chocolate scorches easily, so always melt it over hot - not boiling - water. It is best to use a double boiler, but you can improvise by using a c or bowl in a small saucepan over very gentle heat. The water must be kept below simmering to prevent steam from curling up and hitting the chocolate. If steam gets into the melted chocolate it will immediately thicken the mixture to a stiff mass. If this does happen, however, you can rescue the chocolate by softening it again. To do this, add 1-2 tbs of vegetable shortening (never use butter as it contains moisture which will cause the chocolate stiffen even more!) to the chocolate and stir vigorously. You can also melt chocolate directly over very low heat in a heavy gauge saucepan, but you must watch the mixture carefully.

HOW TO MAKE CHOCOLATE CURLS

Use a vegetable peeler with a long narrow blade and a chunk or bar of chocolate. Warm chocolate and blade slightly. Be sure your peeler is absolutely dry. Draw the peeler along the smooth surface of the chocolate.

HOW TO GRATE CHOCOLATE

Be sure that the block of chocolate is cool and firm. Grate on hand grater, cleaning the grater often so that the chocolate doesn't clog the surface of the blade. You can use a blender, but be sure to cut the chocolate into small pieces first.

HOW TO STORE CHOCOLATE

Chocolate should be stored in a cool, dry place at a temperature of about 60F. If the chocolate becomes too warm, the cocoa butter rises to the surface and forms a dusty gray film known as "bloom." This "bloom" is not harmful and, once the chocolate is melted, it returns to its natural rich brown color. If you do store chocolate in the refrigerator or freezer, take in out and let it stand until it returns to room temperature before you use it in a recipe. Chocolate is very sensitive to sudden changes of temperature and you will not get the best results if you do not treat it with respect.

"Foot in the Fire" Chocolate Cake Recipe By Serving Size Categories Amount -------2 2 1/2 1 1 1/2 3 1/2 3 1 1 1 2 6 1 1 : : 10 Preparation Time :0:00 : Cakes

Chocolate

Measure -----------cups cups teaspoon stick cup cup tablespoons cup teaspoon teaspoon stick tablespoons tablespoons teaspoon box

Ingredient -- Preparation Method -------------------------------flour sugar salt butter water vegetable oil cocoa buttermilk eggs baking soda vanilla extract *****ICING***** butter cocoa milk vanilla powdered sugar

Part 1 - combine flour, sugar, salt in large mixing bowl. Part 2 - in boiler combine butter, water, oil, and cocoa. Bring to boil, stirring constantly. (You may do this in the microwave). Pour over Part 1 and mix well. Part 3 - Mix buttermilk, soda, eggs, and vanilla and add to parts 1 & 2. Pour into large (12 x 17) greased and floured cookie sheet and bake at 350 for 25 to 30 minutes. While cake is cooking, prepare icing by placing the butter, cocoa, and milk in saucepan or use microwave container and heat until hot, just to melt butter. Do not boil. Add remaining ingredients. Pour warm cake and let cool enough to eat, if you can :) Option 1: (A necessity at this house) About 3 minutes before removing cake from oven, place 2 cups of miniature marshmallows on top of cake and return to oven. Let marshmallows puff. Remove from oven and pour icing over. Option 2: (A necessity at this house) to icing mixture. Add 1 cup chopped pecans

"INSTANT" CHOCOLATE MOUSSE Recipe By Serving Size Categories Amount -------6 1/2 1/3 4 3 3 : Net : 6 Preparation Time :0:00 : Chocolate

Mousses

Measure -----------oz tsp cup large TBSP TBSP

Ingredient -- Preparation Method -------------------------------semisweet chocolate instant coffee boiling water eggs -- separated sweet Pesach wine sugar

Put the chocolate and instant coffee in food processor fitted with steel blade, or a blender, and process for a few seconds until chocolate is finely chopped. With the machine running, pour the boiling water in through the top, and continue processing for several more seconds, until the chocolate is completely melted. Add the egg yolks and wine and process until well mixed. In a medium sized bowl, beat egg whites until foamy. Gradually add sugar and continue beating until stiff. Fold chocolate into whites until no streaks of white remain. Turn into serving dishes, and chill for several hours until firm.

"The Best" Brownies Recipe By Serving Size Categories Amount -------1/2 1 1 2 1/2 1/3 1/4 1/4 : : 12 Preparation Time :0:00 : Brownies

Chocolate

Measure -----------cup cup teaspoon cup cup teaspoon teaspoon

Ingredient -- Preparation Method -------------------------------butter -- melted sugar vanilla eggs flour cocoa baking powder salt

Mix butter, sugar, vanilla, and eggs. Then add flour, cocoa, baking powder, and salt. Put in greased 9 inch pan. Bake at 350F for 20-25 min.

Award Winner Brownies Recipe By Serving Size Categories : : 16 Preparation Time :0:00 : Brownies

Chocolate

Amount Measure -------- -----------2 3/4 cup 1 teaspoon 1/2 cup 3/4 cup 2/3 cup 1/4 teaspoon 1/4 teaspoon 1/2 cup

Ingredient -- Preparation Method -------------------------------Eggs Sugar Vanilla Butter or margarine -- melted Chocolate -- ground Unsifted flour Baking powder Salt Walnuts -- chopped

Heat oven to 350~. Using a spoon, stir eggs with sugar and vanilla; add butter. Sift Ground Chocolate with flour, baking powder and salt. Stir into egg mixture; add nuts. Spread into greased 8 or 9" square pan. Bake at 350~ for 20-30 minutes. For extra chewy brownies, use 8" pan and less baking time. For cake like brownies use 9" pan and longer baking. Cut into squares.

Bacardi Double-Chocolate Rum Cake Recipe By Serving Size Categories Amount -------1 12 1 1 1 3/4 2 1/2 1 4 : : 16 Preparation Time :0:00 : Alcohol Cakes

Chocolate

Measure -----------package ounces small cup cup cup tablespoons cup ounce

Ingredient -- Preparation Method -------------------------------Chocolate cake mix Semi-sweet chocolate chips Chocolate instant pudding -- divided Bacardi Black Rum Raspberry preserves -- 10-12oz Water Shortening Oil Vanilla baking bar square Eggs

Preheat oven to 350~. Combine cake mix , pudding, eggs, 1/2 cup of the rum, water and oil in a large mixing bowl. Using an electric mixer, beat at low speed until moistened. Beat at medium speed for 2 minutes. Stir in 1 cup of chocolate pieces. Pour batter into a greased 12-cup Bundt pan. Bake 50 to 60 minutes until cake tests done. Cool in pan for 15 minutes. Remove from pan and cool on a wire rack. Heat raspberry preserves and remaining 1/2 cup of rum. Strain through a sieve to remove seeds. Place cake on a serving platter. Prick surface of cake with a fork. Brush raspberry glaze evenly over cake, allowing cake to absorb glaze. Repeat until all the glaze has been absorbed. Combine remaining 1 cup of chocolate pieces and shortening. Microwave on high for 1 minute or until melted. Stir until smooth. Spoon chocolate icing over cake. Let stand 10 minutes. Combine Vanilla baking bar and 1 tsp. water. Microwave on high for 30 seconds or until melted. Drizzle on top of icing.

CHOCOLATE NUT BROWNIES Recipe By Serving Size Categories Amount -------1 1 1/2 2 2 2 1 1/2 1/4 : : 30 Preparation Time :0:00 : Cookies Chocolate

Brownies

Measure -----------ounce cup tablespoons teaspoons cup teaspoon cup

Ingredient -- Preparation Method -------------------------------Square unsweetened chocolate -- --=OR=---No-melt unsweetened choc. Shortening Sweetener Vanilla Eggs -- beaten Sifted all-purpose flour Baking soda Chopped nuts

Melt shortening and chocolate over low heat. Remove from heat. Add liquid sweetener (forgot to put in the recipe that it was liquid), vanilla and beaten eggs. Stir until well blended. Add flour and baking soda; mix well. Stir in nuts. Pour into greased (can spray with Pam) 8" cake pan. Bake at 325 for 20 mins; cool. Cut into 30 squares.

GLOSSARY
CHOCOLATE LIQUOR is the base substance of all real chocolate and cocoa products. You can't buy it. It comes from ground nibs, which are the core of cocoa beans. UNSWEETENED CHOCOLATE (or baking or cooking chocolate) is chocolate liquor that has been cooled and molded into squares. SEMISWEET CHOCOLATE or dark chocolate, is a blend of chocolate liquor, added sugar, and cocoa butter, a vegetable fat extracted from chocolate liquor. It's available in bars, squares and baking chips. The chips, also called bits or morsels, are specially made to hold their shape when baked. SWEET CHOCOLATE is a combination of chocolate liquor, sugar, a bit of vanilla and cocoa butter. It contains more sugar than does semisweet chocolate. It usually comes in bars and is good for baking and eating. BITTERSWEET CHOCOLATE a sub-category of sweet chocolate, ranges in degrees of sweetness. It contains chocolate liquor, milk, extra cocoa butter (to make it melt easily for baking) and sugar. UNSWEETENED COCOA is what remains after cocoa butter has been removed from the chocolate liquor. Naturally low in fat and sodium, it has no additives or preservatives. MILK CHOCOLATE the most common type, contains chocolate liquor, cocoa butter, milk or cream, sugar and flavorings. Milk chocolate must contain at least 10 percent chocolate. WHITE CHOCOLATE is not actually a chocolate because it contains no chocolate liquor, which gives chocolate its color and flavor. Currently there are no federal standards for white chocolate. It may be made with vegetable fats, colorings, and flavorings.

Molded Chocolate is Magically Easy

Those cute molded chocolate candies and lollipops you see in boutiques and candy shops are delightful to look at and they're great to give as gifts and party favors, however, the price tag can be forbidding. Why buy them, though, when you can make them yourself? From beautifully basic molded chocolates to the most elaborate hand-painted edible figurines, it's fun, affordable and surprisingly easy to create your very own molded chocolate candies! Choosing Chocolate There are two basic kinds of chocolate you can use for molding. First, there is high-quality chocolate with a large ratio of cocoa butter in it. This kind of chocolate tastes the best by far, but it is more expensive and more temperamental. If you'd like to make the investment of a little extra money and time, you'll be rewarded with breathtaking, divine-tasting handmade candies, better than you could buy in almost any store. High quality chocolate will need to be tempered. To become an expert on tempering chocolate, please read our Cooking Basics article, Taking the Plunge with Chocolate and look at our photo-filled tutorial on Melting and Tempering Chocolate! If you'd rather opt for something that's cheaper, easier to work with and doesn't require tempering, choose confectionery coating. This product comes in a rainbow of colors and flavors in addition to the traditional chocolate flavor. Confectionery coating contains vegetable fat rather than cocoa butter, which makes it much more stable, though it does not have the same rich, complex flavor as high-quality chocolate. Confectionery coating is great to use when you're making candies with kids. Essential Equipment Besides chocolate or coating, there are a few other supplies you'll need to have on hand before your candy making adventure can begin. First, you'll need molds. Most candy molds are made of plastic and are quite inexpensive, so you can stock up on all the shapes, sizes and varieties you could ever want for any occasion. If lollipops are the order of the day, you'll want to have molds that are specially made for this purpose - and remember to buy some lollipop sticks as well. If your candies are going to be multicolored you'll also need some small paintbrushes to accomplish this feat. It's preferable to buy the brushes at the same supply store where you get all of your other equipment so you can ensure you're getting food-quality brushes that will not shed tiny hairs in your carefully crafted candies. You may also wish to invest in some plastic squeeze bottles. These work fantastically for keeping messes to a minimum, and they're also a convenient way to keep the chocolate warm once it's been melted; all you need to do is place the bottles in a pan of warm water, and change the water occasionally to keep it warm. Lastly, you'll need a small palate knife or offset metal spatula for smoothing down the chocolate once you pour it into the mold. How to Melt Chocolate The most important points to remember when melting chocolate or confectionery coating are: Never let water or other liquid to come into contact with it, and do not allow it to get too hot. Water and excess heat will both cause the chocolate to separate, rendering it unusable. You can check the temperature of the chocolate by dabbing a small amount of it on your lips. It should feel just barely warm - definitely not hot. The coating usually comes in small discs just the right size for easy melting. However, if the product you're working with comes in a large block, you'll want to chop it into small pieces first. The easiest way to do this is on a cutting board, using a serrated knife. There are several different ways to melt chocolate or confectionery coating. Here are some of our favorite methods:

In the Microwave This is a very easy way to melt chocolate! Simply place the coating in a microwave-safe bowl and zap it on high power at 10-second intervals, stirring each time, just until it's completely melted. In the Slow Cooker One of these, set on low heat, is perfect for melting chocolate and keeping it at just the right temperature while you work with it. All you need to do is stir it occasionally and keep an eye on it to make sure it's not getting too hot. If it does get too hot, turn off the slow cooker and stir in a couple of pieces of unmelted chocolate to cool it down quickly. In the Double Boiler This method allows you the most temperature control, and is best for higher-quality chocolate. Set up your double boiler with just a small amount of water - the water should not be touching the top pan - and set it over medium-low heat. Add your coating pieces and stir constantly just until the mixture is smooth, then remove the pan from the heat.

Once the chocolate is melted and smooth you can spoon it into plastic squeeze bottles if you like, and set the bottles in a pan of warm water to stay at just the right temperature while you work! Multicolored Molds To make intricate, multicolored candies, buy different colors of confectionery coating and some small, foodsafe paintbrushes. Paint one color at a time onto the surface of the mold and allow it to harden before proceeding with the next color. Once each color has hardened, fill in the remainder of the mold with whatever color of chocolate you like. Pouring Chocolate Pouring the chocolate is the easy part! Simply fill up each mold slowly with a squeeze bottle or a spoon. Scrape off any excess chocolate with your palate knife or spatula, making the back of the mold smooth and even. If you're making lollipops, now is the time to insert the sticks, giving them a twist so that they're completely coated with chocolate. All that's left to do now is tap the mold on the countertop (making sure to keep it flat!) in order to release any air bubbles. To make the chocolate harden quickly, freeing up the mold for more candy making fun, put it in the freezer for a few minutes. Once the chocolate is firm enough to lift easily out of the mold, just invert the entire mold onto a clean towel and twist very gently until all the adorable candies pop out. Once your candies are complete, store them in a dry place at room temperature. To give them as gifts you can pack them in fancy little baskets, wrap them in cellophane and tie them with festive ribbons. Or just put them out in your favorite candy dish and watch everyone's eyes light up! TEMPERING A technique by which CHOCOLATE is stabilized through a melting-and-cooling process, thereby making it more malleable and glossy. Commerically available CHOCOLATE is already tempered, but this condition changes when CHOCOLATE is melted. Tempering CHOCOLATE isn't necessary for most recipes, but is often done when the CHOCOLATE will be used for candymaking or decorations. CHOCOLATE must be tempered because it contains COCOA BUTTER, a fat that may form crystals after CHOCOLATE is melted and cooled. If these crystals aren't stabilized through tempering, they can form dull gray streaks called BLOOM. The classic tempering method is to melt CHOCOLATE until it reaches a temperature of 115F. Two-thirds of the melted CHOCOLATE is then spread on a marble slab and worked back and forth with a

metal spatula until it becomes thick and reaches a temperature of about 80F. This thickened CHOCOLATE is then transferred back into the remaining one-third melted CHOCOLATE and reheated to about 89F for semisweet CHOCOLATE, about 85F for milk or white CHOCOLATE. The quick tempering method is to melt two-thirds of the CHOCOLATE to be tempered to a temperature of 115F then add the remaining one-third (finely chopped) CHOCOLATE to the melted mixture, stirring until the mixture has reached 89F and is smooth. See also CHOCOLATE.