- Breakfast -

They say its the "Most Important Meal of the Day" but around our house breakfast isn't a daily occurrence. Sometimes we have it as lunch. Usually it's something simple like Hobo Hash or Fried Eggs and Bologna. On special occasions such as Christmas we have Country Ham with all the fixings. As for being the "Most Important Meal of the Day" I'm not so sure about that. ~ Chef Wilkinson ~

~ Chicken Alfredo - Southern Style ~

Not "everything" we serve down South is fried. I decided I would try my hand at preparing Chicken Alfredo. While it might not be anywhere close to what you would have eaten if Alfredo di Lelio had prepared it I have to say for my first attempt it was pretty darn good. For a Southern Boy with no Italian Heritage I think I prepared a very tasty dish. Mangia Bene ~ Chef Wilkinson ~

Working with Chocolate

Cocoa Butter has a sharp melting point, which means it does not have a long intermediate stage of being semi-soft, like shortening, it is either solid or melting. This melting point is just below our body temperature. That's why chocolate melts as soon as it hits the tongue. Well, I think we have covered almost every aspect of Chocolate over the past few days. I hope you know more about Chocolate now than you did when we began. Most importantly get in the kitchen and give it a try. Even when chocolate cakes, cookies or candies don't turn out as we wish it usually gets eaten. Everyone loves Chocolate! ~ Chef Wilkinson ~

Proper Storage of Chocolate

Chocolate should be stored near 65 degrees Fahrenheit in a room that is not overly humid and is also free of temperature fluctuations. Not asking much is it? In the ideal conditions both bitter and dark chocolates will last for a couple of years. As a last resort chocolate for baking may be stored briefly in the refrigerator or freezer but NEVER chocolate to be used for coating or candymaking. Warm temperatures will cause the cocoa butter to melt, separate and recrystallize with white filmy streaks called fat bloom. Humidity changes will cause water to condense on the chocolate. The sugar will then dissolve and recrystallize on the surface when the water evaporates. This is called sugar bloom. Since there was lots to cover about Storage I will discuss Working with Chocolate tomorrow. ~ Chef Wilkinson ~

Quality Factors

Of course as with all food items the quality of the product starts from the beginning. Factors affecting the quality of chocolate starts with the beans and proper fermentation. Then the roasting and conching procedures. Some deficiencies are easily detected. Chocolate that has undergone minimal conching is noticeably less smooth. Waxy chocolate may indicate the presence of vegetable fats other than cocoa butter. Quality chocolates will not contain artificial ingredients such as vanillin. Monday we will conclude the subject of Chocolate by discussing Proper Storage and various Methods of Working with Chocolate. ~ Chef Wilkinson ~

Bittersweet, Semisweet and Couverture

Bittersweet and Semisweet - both must contain at least 35% chocolate liquor. Strangely, there is no "official" distinction between the two but one company's semisweet may be less sweet than another's bittersweet.

Couverture - this is a coating chocolate with a 32 to 39% cocoa butter content. It is useful for making chocolate candies, decorations and ultra-smooth glazes. The higher percentage of cocoa butter promotes the flow of melted, tempered chocolate. This in return enables the Pastry Chef to create thin chocolate coatings that have a good snap when set.

Tomorrow ... Quality Factors. ~ Chef Wilkinson ~

Types of Chocolate

Unsweetened Chocolate - also called bitter and baking chocolate is pure chocolate liquor. It must contain 50 to 58% cocoa butter. Depending on the brand other flavorings such as vanilla and salt may be added.

Milk Chocolate - contains at least 12% milk solids and 10% chocolate liquor. The sweetest of the chocolates.

White Chocolate - made from cocoa butter, contains no cocoa solids therefore it lacks the characteristic chocolate flavor. Read the labels ... if cocoa butter is not present in the ingredients it is a confectionery coating. It will not perform in recipes the same way as white chocolate.

Tomorrow ... Bittersweet and Semisweet Chocolates and Couverture. ~ Chef Wilkinson ~