Melting Chocolate

Double boiler: This method takes a little longer than the direct heat method, but eliminates the possibility of scorching the chocolate. Place water in the bottom of the double boiler so the top of the water is 1/2 inch below the upper pan. Place the chocolate in the upper pan. Place the double boiler over low heat. Stir the chocolate constantly until it is melted. Do not allow water to boil.

quick breads

Tough bread: Overmixed. When you add the liquid, stir until the dry ingredients are just moistened; the batter will be lumpy.

Soggy bread and the middle has fallen: It could mean one of several things: there is too much liquid in proportion to the dry ingredients; there is insufficient leavening; the batter stood too long before baking; or it's underdone.

Coarse texture: There is probably too much fat and leavening in it.

Thick, dark brown crust: Probably too much sugar in it.

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