Class: Chocolate by Chef Janet of the www.satisfiedsoul.com

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Chocolate Tasting and Types

I have brought in for tasting different Chocolate products with different percentages of Cocoa .What kinds of chocolate are there?

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.

Chili Cinnamon Cocoa Rub

This rub is really only good on chicken with skin preferably thighs or legs or *small sausages for appetizers

2 tbsp chili powder
2 tbsp cinnamon 2 tbsp brown sugar
2 tsp cocoa powder
1 tsp salt
1/2 tsp ground pepper
3 to 4 lbs bone-in chicken legs or thighs (wings) with skin or small pork sausages

Marinate in zip lock bag in fridge for up to 3 hours but ½ hour will do. Roast in foil lined pan in 400 degree oven or grill on barbeque turning in case of flame up.

Mole Sauce

¾ cup strong hot coffee
2 ancho chillies, seeded, chopped (after soaking)
1 tbsp. vegetable oil
1 onion chopped
3 cloves garlic
1/3 cup toasted almonds
¼ cup golden raisins
¼ cup toasted sesame seeds (pumpkin seeds)
1 can tomatoes
2 tbsp red wine vinegar
1 tsp dried oregano, cinnamon
½ tsp fennel
½ tsp coriander
¼ cayenne
½ tsp ground cloves
1 oz semi-sweet chocolate

Mole Sauce:
1.In bowl, combine hot coffee and chillies; let soak until softened, about 20 minutes. Then remove stem and chop

2. Meanwhile, in large skillet, heat oil over medium heat; cook onion and garlic, stirring, until softened, about 3 minutes. Set aside.

3. In food processor, process toasted seeds and nuts until coarsely ground. Add raisins and sesame seeds; pulse until coarsely ground. Add tomatoes, vinegar, oregano, cinnamon, coriander, pepper, cloves, fennel, onion mixture and softened chillies and soaking liquid; process until coarsely

4. Return mixture to skillet; simmer, uncovered, until thickened, about 20 minutes. Stir in chocolate until melted. Simmer for 5 minutes, stirring often.

5. Place paste onto pork loin (or chicken skin either on drummettes or wings) and marinated for 20 min or best overnight

6. Grill on grill or bake at 425 F for 25 min then turn over and bake an additional 15 min until done. Hot oven or barbeque grill. If barbequing watch carefully for scorching or use only top rack.

Hot Chocolate Sauce

2/3 cup 2 percent reduced-fat milk
1/2 cup dark corn syrup
1/4 cup sugar
1/4 cup unsweetened cocoa
Dash of salt
2 1/2 ounces semisweet baking chocolate, chopped
11/2 tablespoons butter
1 teaspoon vanilla extract or 2 tsp liquor (baileys, kahlua)

1. Combine first 5 ingredients in a saucepan over medium-high heat, stirring with a whisk. Bring to a boil. Reduce heat to medium; cook 3 minutes, stirring frequently. Remove from heat. Add chocolate, butter, and vanilla; stir until chocolate melts.

2 Either dip fresh fruit/berries, toasted pound cake, even large nuts