Jesse Rivest's Blog
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Friday, April 28, 2006
Chocolate and honey make fudge
I have mentioned before that I don't care to cook with microwave ovens, however I've recently discovered another very efficient use for them.
Cut some pure, unsweetened chocolate into shavings/pieces and put in a mug. Add some pure honey. Put this in the microwave for 5 seconds, then stir for 10 seconds. Repeat two to four times and you will find that chocolate melts, while the honey turns it into a bittersweet fudge! Spoon into your mouth, slowly, while relaxing on a couch and watching Indiana Jones.
It's best to keep heating sessions, in the microwave, at or under 5 seconds. This is because chocolate is very sensitive to heat, and will taste best (and have the best consistency) if kept at a moderate temperature. 40 to 45 degrees Celcius is as hot as chocolate should ever be.
I wonder if using the microwave oven to melt chocolate is an energy-wise choice? You are operating at 500 Watts for about 20 seconds. It takes 5 minutes to melt chocolate in a double-boiler on the stove, not including the time and energy to heat the water in the boiler. It takes almost hour to melt chocolate in a warm oven.
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Cut some pure, unsweetened chocolate into shavings/pieces and put in a mug. Add some pure honey. Put this in the microwave for 5 seconds, then stir for 10 seconds. Repeat two to four times and you will find that chocolate melts, while the honey turns it into a bittersweet fudge! Spoon into your mouth, slowly, while relaxing on a couch and watching Indiana Jones.
It's best to keep heating sessions, in the microwave, at or under 5 seconds. This is because chocolate is very sensitive to heat, and will taste best (and have the best consistency) if kept at a moderate temperature. 40 to 45 degrees Celcius is as hot as chocolate should ever be.
I wonder if using the microwave oven to melt chocolate is an energy-wise choice? You are operating at 500 Watts for about 20 seconds. It takes 5 minutes to melt chocolate in a double-boiler on the stove, not including the time and energy to heat the water in the boiler. It takes almost hour to melt chocolate in a warm oven.
-- Back to http://www.jesserivest.com/
The following links are for my site feeds:
Atom
RSS
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At 6:36 AM, September 09, 2008,
Family Nutritionist said...
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This is brilliant. How much chocolate? How much honey? I have occasional success making a chocolatey-cocoa-cinnamon-honey high-antioxidant thing that sometimes comes out wonderfly fudgy and sometimes comes out horribly grainy.
Have you ever checked how hot you heat it to when you get it just right?
