
And the night just went on and finally I slept after hiding chocolates in my secret place.
Chase down your passion like it's the last bus of the night. ~Glade Byron Addams




Sometimes people come into your life and you know right away that they were meant to be there…to serve some sort of purpose, teach you a lesson or help figure out who you are or who you want to become. You never know who these people may be but you lock eyes with them, you know that very moment that they will affect your life in some profound way.And sometimes things happen to you at the time that may seem horrible, painful and unfair, but in reflection you realize that without overcoming those obstacles you would never realize your potential, strength, will power or heart.
Everything happens for a reason. Nothing happens by chance or by means of luck. Illness, love, lost moments of true greatness and sheer stupidity all occur to test limits of your soul.Without these small tests, life would be like a smoothly paved, straight, flat road to nowhere safe and comfortable but dull and utterly pointless.
The people you meet affect your life. The successes and downfalls that you experience can create whom you are, and the bad experiences can be learned from. In fact they are probably the most poignant and important ones. If someone hurts you, betrays you or breaks your heart, forgive them because they have helped you learn about trust and the importance of being cautious to whom you open your heart.
If someone loves you, love them back unconditionally, not only because they love you, but also because they are teaching you to love and open your heart and eyes to little things. Make every day count. Appreciate everything that you possibly can, for you may never experience it again.
Talk to people whom you have never talked to before, and actually listen. Let yourself fall in love, break free and set your sights high. Hold you head up because you have every right to.Tell yourself you are a great individual and believe in yourself, for if you don't believe in yourself, no one else will believe in you. Create you own life and then go out and live it.
The percentages listed on a chocolate bar represent the amount of cocoa butter and cacao solids by weight. The rest is largely sugar. Depending on the quality of the bar, there might be other additives present, like vanillin or lecithin, but they generally total less than one percent. Milk chocolate must have a certain percentage (12% minimum) of either powdered or condensed milk added as well.
Chocolate comes in the following levels of sweetness, from least to most added sugar:
* Unsweetened chocolate (which is exactly what it sounds like; it's also sometimes called baking chocolate).
* Dark
* Bittersweet
* Semisweet
* Milk Chocolate
White chocolate is made from cocoa butter, without any cocoa solids, so it's technically not chocolate at all.
Cocoa, which is key to the distinctive chocolate taste in baked goods and candies, comes in two styles: Natural (non-alkalized), and Dutch-processed (alkalized). These should not be confused with the instant sweetened versions intended for hot chocolate.
Cocoa powders are primarily used for baking, but make top-notch hot drinks when mixed with sugar to balance their bitter taste. Natural cocoas, like Hershey's or Ghirardelli, tend to be lighter in color than Dutch-processed varieties like Droste. Which is "better" on the taste front? Some bakers prefer the direct chocolate flavor of natural cocoa, while others vote for the mellowness of Dutch.
However, when using chemical leaveners (baking powder or soda), make sure to use the type of cocoa called for in the recipe. Natural cocoas are acidic enough to activate the baking soda in cakes and cookies; alkaline Dutch cocoas should be used in recipes that rely solely on baking powder for their lift.
Storing:
Keep chocolate wrapped well, in a cool, dry place (not the fridge). Milk chocolate keeps for up to a year; dark for even longer. If the chocolate develops white dots or streaks on the outside, that's called "bloom." It means the cocoa butter has become un-emulsified (separated), but it's still perfectly safe to eat.
Chocolate Varieties: Bittersweet & Semisweet: In general, we find that bittersweet and semisweet can be used interchangeably in recipes without altering the outcome. The flavors of each individual chocolate, however, can be quite different, so taste each one before baking with it. If the chocolate is flat and bland, a chocolate mousse made with it is likely to be bland as well.
Although bittersweet lends an intense chocolate flavor, it often lacks the roundness that works well in chocolate mousse or truffles. It's a good choice for recipes such as bundt cake or soufflé, where the chocolate flavor needs to stand up to many other ingredients.
We find semisweet to often have rounder, fruitier qualities that work well in mousses, truffles and any recipe where the outcome depends heavily on the inherent flavor of the chocolate.
Chips & Chunks:Chocolate chips or chunks are best used only as add-ins to recipes; they shouldn't be used for melting or in the place of chopped bittersweet or semisweet chocolate. These chocolates have a different level of cocoa butter content, as they're designed to hold their shape when baked. As a result, they have a different texture in baked goods from melted baking chocolate.
Unsweetened:Unsweetened chocolate (chocolate in its rawest tasting form) is unpalatable and therefore hard to taste on its own. This is a case where the appearance (dull or shiny) and the aroma may be your best clues as to its quality, intensity and flavor. Unsweetened chocolate is almost always used in recipes like brownies, where the addition of granulated sugar contributes to the texture of the finished baked good.