INGREDIENTS

INSTRUCTIONS

Always melt chocolate with gentle heat because it scorches easily. If
chocolate is to be melted alone, make certain that the container and
utensils are absolutely dry; a tiny drop of moisture will cause the
chocolate to become lumpy and stiff.  If this should happen, stir in
one teaspoon of vegetable shortening for each ounce of chocolate.
Remember that unsweetened chocolate liquifies when melted, but
semisweet and baking chocolate will hold their shapes until stirred.
For faster melting, cut or chop chocolate into smaller pieces. To  melt
chocolate, place it in a heavy saucepan over low heat and stir  until
melted. Or, place chocolate in top of a double boiler and melt  over
hot water, stirring until smooth. To melt chocolate in a  microwave
oven, place a 1-ounce square in a 1-cup glass measure.  Microwave,
uncovered, at MEDIUM (50% power) for 1 to 2 minutes or  until chocolate
is almost melted. Stir until completely melted and  smooth. Add 10
seconds for each additional ounce of chocolate. To  melt chocolate
morsels in a microwave oven, place 1 cup chocolate  morsels in a 2-cup
measure. Microwave, uncovered, at MEDIUM (50%  power) for 2 to 4
minutes or until morsels are glossy. Stir until  smooth. Formatted by
Rose Capoccia drnd29a From Chocolate Fantasies  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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