Here are some ideas for packaging the chocolate as gifts. Pack into in cardboard candy boxes (lined with wax or parchment paper), bought or saved from a local bakery; antique or repurposed tins (available at flea markets, yard sales and Ebay); or paper bags or clear cello bags bought from your local market (they will often sell them by the piece) or online at www.papermart.com.
For more packaging tips, see The Improvised Life's guide to DIY wrapping
Chocolate Tasting with Dorie Greenspan
2. With a chef's knife or in a food processor, chop the chocolate into 1-inch or smaller pieces. Add half of the chocolate to a heavy saucepan and place on a flame tamer over a low flame. Alternatively, use a double boiler, making sure that the bowl of chocolate is suspended over NOT in the simmering water. It is essential that no water get into the chocolate or it will seize up and turn to unusable clumps.
3. Stir the chocolate frequently with a rubber spatula until melted. Remove from the heat and stir in the remaining chocolate until completely melted. Then stir in the malted milk powder until completely incorporated.
4. Pour the melted chocolate onto the wax paper and spread it about 1/8-inch-thick with a long metal spatula or cake icer.
5. Let the chocolate set 1 to 2 hours until firm. Break into shards. The chocolate will keep up to two weeks in a sealed container at room temperature.
Copyright © 2009 Sally Schneider
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.