4, 6-inch flour tortillas (We used Central Market’s freshly made tortillas.)
4 tablespoons chocolate chips
- Heat a skillet or griddle over medium heat.
- Place a tortilla on the hot skillet and heat for 30 seconds. Turn tortilla and immediately top with 1 tablespoon chocolate chips. Heat another 30 seconds or until chocolate begins to melt. Fold tortilla in half and continue heating, turning tortilla often, until chocolate is completely melted. Remove from skillet and cut into wedges. Repeat with remaining tortillas and chocolate.
Thanks and praise to Central Market for our luscious ingredients. Judie Byrd is founder of The Culinary School of Fort Worth. For more information, see judiebyrd.com.
Melting Chocolate
Microwave: If you buy chocolate in blocks, use a large chef’s knife to cut the bar into chocolate shards. Place chocolate shards (or chocolate chips) in a microwave-safe bowl. Microwave at medium power for 1 minute. The chocolate won’t completely melt but will begin to turn soft. Stir and microwave for another minute. Stir again. Microwave and stir at 30-second intervals until chocolate is almost completely melted. Remove from microwave and stir until completely smooth.
Simmering Water: Place chocolate shards or chocolate chips in a heatproof bowl (stainless steel works best) and place over a saucepan of simmering water. The simmering water should not touch the bottom of the bowl of chocolate. Stir chocolate constantly while heating over simmering water. When smooth, remove bowl from heat.
Problems:
Water: Make sure no water splashes into the chocolate as it is melting. This will cause the chocolate to seize. If this happens, you can try this remedy: Add a teaspoon of vegetable oil to the chocolate and beat with a whisk until a smooth mixture returns.
Burnt chocolate: This is a disaster and cannot be remedied. Discard the burnt chocolate and try again. Remember, chocolate melts at body temperature (which you already know if you’ve ever held an unwrapped chocolate bar in your hands for more than a few minutes). Always melt chocolate at a low temperature, usually 100º - 120º is sufficient.
To see the full article For the Love of Chocolate CLICK HERE.
