| Chocolate Facts |
| The real reason why you can never make chocolate at home. Sugar in sweetened chocolate is not dissolved, as there is never enough moisture to dissolve sugar crystals in chocolate. Even the lowest moisture glucose contains way too much water to be mixed with chocolate without causing it to seize. The only way to incorporate the sugar is by continuous passing through the milling rollers, followed by a few days under the conching rollers. In the end the crystals are still crystals even when the chocolate is melted but the crystals are too small to detect between the teeth. But wet the chocolate and the crystals dissolve and deposit on the surface leaving sugar bloom once the moisture evaporates. |
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Chocolate Meringue Cookies (Meringues
au chocolat)
from the French Culinary Institute's Salute to Healthy Cooking
Photograph by Maria Robledo
| These wonderfully light but satisfying cookies are almost fat-free. You could serve a couple of them nestled into a small portion of nonfat vanilla yogurt or ice cream for a very special dessert. |
| 3 large egg whites 1/8 teaspoon cream of tartar 3/4 cup granulated sugar 3 tablespoons unsweetened cocoa powder 1/4 cup confectioners' sugar (optional) Preheat the oven to 375°F. |
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| Drop tablespoonfuls of batter, 1" apart, on the prepared baking sheet. Bake for
30 to 35 minutes, or until the cookies are dry. Carefully peel the cookies from the paper
and cool on a wire rack. When cool, sprinkle the cookies with the confectioners' sugar (if
using). Store, covered, at room temperature. Yield: 24 cookies |
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