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Did you know?<o:p></o:p>

<st1:City><st1:place>Columbus</st1:place></st1:City> brought cacao (cocoa or chocolate) beans back to <st1:country-region><st1:place>Spain</st1:place></st1:country-region> on his fourth voyage in 1502.<o:p></o:p>

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Did you know?<o:p></o:p>

<st1:State><st1:place>Hawaii</st1:place></st1:State> is the only state that grows cacao beans to produce chocolate.<o:p></o:p>

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·        Store chocolate at cool room temperature<o:p></o:p>

·        Storage:  Unsweetened chocolate will last up to ten years.  Milk chocolate and white chocolate keep a few months.  Keep chocolate with nuts and/or fruits etc. in the refrigerator.  Wrap chocolate in foil and then in plastic for the best storage.  If chocolate is stored at incorrect temperatures it can get streaky and develop a “bloom�? It will disappear when it is melted and is not harmful.<o:p></o:p>

·        Sift cocoa before using as it tends to lump.<o:p></o:p>

·        Chop chocolate before melting for faster melting and a smoother texture.<o:p></o:p>

·        Melt chocolate over low heat (in a bowl set over simmering water or a microwave set on medium power) until almost melted and then stir to finish the melting. Be sure to melt chocolate in a perfectly dry container as drops of moisture can cause chocolate to seize.<o:p></o:p>

·        If you are melting chocolate and it “seizes�?(becomes dull, grainy and firmer) add about 1 tsp unflavored vegetable oil for every ounce of chocolate.<o:p></o:p>

·        White chocolate should be melted on lower heat than dark chocolate �?it melts more quickly.<o:p></o:p>

·        White chocolate does not have nearly the intensity of dark chocolate because it does not contain chocolate liquor. Therefore do not substitute white for dark in chocolate mousses, icings, fillings etc. you can substitute it when chunks of chocolate are called for in cookies etc.<o:p></o:p>

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