Things you need to know about chocolate

Gourmet Chocolate Tips
Some make sense, some are surprises - all are 100% helpful.
1. Store chocolate in a cool place, approximately 65°F (18°c) but not in the refrigerator, as any moisture will alter the chocolate's appearance.
2. A "bloom" will develop on chocolate that has been exposed to high temperatures. This doesn't affect the flavor or freshness, but gives the chocolate a grey cast which is the cocoa butter rising to the surface.
3. Be careful not to drop water into your chocolate unless the recipe specifies it. The water will change the consistency of the chocolate, causing it to tighten or harden.
4. Don't cover melting chocolate with a lid as the steam will collect and fall as water droplets. Use a light cloth cover if needed.
5. Use low heat when melting chocolate. Chocolate scorches easily and becomes a grainy mass unsuitable for use.
6. Do not use butter as a thinning agent. If you need a less viscous chocolate for a particular purpose, look for one with a higher cocoa butter content.
7. Chocolate will continue to melt even after it is removed from a heat source. Care in heating is needed as the temperature will rise well after removal from heat source.
8. Unsweetened chocolate will liquefy when melted. Sweetened chocolate will hold its shape until it is stirred.
9. Chocolate flavored coating is used for glazing, dipping and molding as it needs no tempering. Coating contains cocoa plus a vegetable oil instead of cocoa butter. the quality, consistency and flavor is no where near real chocolate but coatings are popular because they are easier to use.
10. Chocolate is very sensitive to odors. Be careful when storing near other foods. Also make sure all utensils are clean and odorless.
11. When blending chocolates such as milk chocolate with bittersweet chocolate, make sure and use the same brand. Different companies put different ingredients into their chocolate which may not mix smoothly.
12.Try and use unsalted butter for your chocolate recipes. The salt content in salted butter is difficult to ascertain and this can eventually spoil the taste of your chocolate dish.
13.If a chocolate recipe calls for butter never substitute it with margarine. This enhances your cooking time substantially as water content of margarine is higher than butter.o You can add one tablespoon of shortening or coconut butter per cup of chocolate chips, when melting chocolate for dipping or coating. This will help the chocolate adhere uniformly and provide a shinier finish.

Secret Recipe for Chef Keem's Original Tres Leches Coconut Macaroons
2 - 14 oz packs of sweetened coconut flakes
1 - 14 oz can of condensed milk
2 tablespoons of sour cream ("secret ingredient")
2 tablespoons of heavy cream
1 teaspoon of Mexican vanilla.
Combine in mixer (paddle) or by hand with a spatula until well blended.Use any size ice cream scoop to make half spheres on a parchment-lined baking sheet, 1 inch apart.Bake at a moderate (325 degrees F) temperature on the middle rack in the oven, until you see dark brown tips on the top of light brown macaroons, about 10 minutes.They should be "underbaked" in the center - there's no ingredient that needs to be fully cooked.These things are incredibly good the way they are, but if you want to go overboard - and I think you should - dip them in dark chocolate.

Chocolate & Champagne Brownies
Yield: 16 brownies Pan: 9in. x 9in. square baking pan
Ingredients:16 oz. (1 lb) 70% dark chocolate,
chopped12 tablespoons unsalted butter,
cubed, plus extra for buttering the pan
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 cups of sugar
4 large eggs
3/4 cup all-purpose flour
1 cup champagne
Directions:1. Adjust the rack 1/3 from bottom of the oven and preheat to 325 degrees. Butter a 9in. x 9in. baking pan and line with parchment paper (leave extra overhanging the edges for easy removal.)2. Melt the chocolate and butter in a microwave or double boiler. If using the microwave, heat in 30 second increments and stir between each addition. Do not overheat or chocolate will seize.3. Beat the salt, vanilla and sugar into the melted chocolate mixture.4. Add the eggs one at a time to the chocolate mixture and beat thoroughly to incorporate.5. Add the flour and mix just until blended.6. Add the champagne and continue mixing the batter vigorously until it becomes very shiny and pulls away from the sides of the bowl (I use my stand mixer for this, and let it run for 2-3 minutes on high. If you don't have a mixer, just keep beating hard for several minutes.Work off those calories you're about to consume!)7. Turn the mixture into the prepared pan and bake until a toothpick inserted in the center comes out moist, but free of batter, about 45-50 minutes.Champagne Glaze:Place a heaping tablespoon of champagne jelly into a microwave safe cup. Heat the jelly until it becomes liquid (about 30 seconds.) Using a pastry brush, brush the warm brownies with the champagne jelly glaze. The liquid should be completely absorbed into the brownies, leaving a moist, shiny top.Tip: The brownies should be completely cool before cutting. I recommend placing them in the refrigerator overnight to set.