RECIPE: Chef David Chow’s Meltaways
1 1/4 cup peanut butter (smooth)
6 cups milk chocolate
200 ml coconut oil
1. Grease and line a 9" x 13" pan with parchment paper leaving a 1" overhang on two ends.
2. Melt the chocolate and peanut butter over a double boiler.
3. Off the heat, add the peanut butter and stir until well combined.
4. Cool mixture and pour it into the prepared pan. Let sit at room temperature, roll, set.
5. Remove the slab out of the pan by pulling on the parchment overhang on the two sides.
6. Cut the slab into small cubes, oiling the knife if the meltaway is sticking.
7. Toss the pieces in icing sugar or cocoa powder and enjoy!
Pastry Chef David Chow's Chocolate Tips
STOCK Restaurant at Trump International Hotel & Tower Toronto
- Buy the best chocolate you can find. For health benefits, choose dark chocolate over 70% rather than milk or white chocolate as dark chocolate contains more flavanoids and is high in anti-oxidants. Like the benefits gained from a glass of red wine, moderation is the key.
- For melting chocolate, it is easier to break a larger bar of chocolate into smaller pieces.
- Ensure your bowls, tools and workspace are completely dry. Even a single drop of water can make your chocolate seize into a hard clump. That's why melting chocolate slowly in a microwave is the most surefire way to ensure no water contaminates the chocolate. Simply fill a microwaveable bowl with chopped chocolate and microwave in 30 to 45 second increments stirring until all the chocolate is melted. Every microwave's power levels are different so use your senses (sight, smell, taste) to play with timing for your own microwave. Chocolate can still burn in the microwave so melting it slowly is the key.
- Store chocolate in the fridge or freezer. Condensation can develop causing chocolate to bloom (a white film over the entire surface). Bloom can also develop if the storage temperature is too high. Chocolate should stored in a cool, dry place away from strong smelling foods until it is to be used in a recipe or eaten. Bloomed chocolate may not look as attractive but is still perfectly fine to eat.
- Overheat chocolate as it will burn and become lumpy and grainy. Dark chocolate should never be heated above 50 degrees Celsius and milk/white chocolates never above 47 degrees Celsius.
- Use white, milk and dark chocolate interchangeably in a recipe if it's the main ingredient. Differences in cocoa butter (fat) content in each type of chocolate (an even different percentages of dark chocolate) will alter the way a recipe will turn out. But as always, this should never discourage you from experimenting... in pastry, mistakes are usually delicious!