Santa Set - Three dark chocolate Xmas pieces, Two Santas and one wreath. Dark chocolate for the vegans and people like me who love Dark Chocolate! Festive Holiday shapes, two Santas and one wreath, made with our 65% organically grown Columbian chocolate.
Candied Orange Peel Sticks - Candied Orange Peel, covered in organically grown dark single origin chocolate. One of the best combinations on earth! Wonderful soft sweet candied orange peel sticks, covered in our 65% organically grown bittersweet Columbian ...
Drinking Chocolate - Drinking Chocolate, thick and rich and perfectly balanced for drinkability. Our search for the perfect drinking chocolate ended with this rich, flavorful but not overpowering mix. Steep your half&half with the enclosed cinnamon ...
How to Melt Chocolate
Melting chocolate to use as a baking ingredient for candy work or decoration requires gentle heat. Chocolate that is overheated may scorch, lose flavor and turn coarse and grainy. Stir melting chocolate after it has begun to liquefy. Because of the sensitivity of milk solids to heat, milk and white chocolates should be stirred constantly while dark chocolate need only be stirred frequently during melting.
Here are two good methods for melting chocolate so that it is smooth and glossy.
In a microwave oven:
Place coarsely chopped chocolate in a microwave-safe container and microwave at MEDIUM (50% power) for 1 1/2 to 4 minutes, until the chocolate turns shiny. Remove the container from the microwave and stir the chocolate until completely melted. Stir milk and white chocolates after about 1 1/2 minutes. Because of their milk proteins, they need to be stirred sooner than dark chocolate. (If overheated, these chocolates may become grainy.)
In a double boiler:
Place coarsely chopped chocolate in the top of a double boiler over hot, not simmering, water. Melt the chocolate, stirring until smooth. Remove top part of the double boiler from the bottom.
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