Recipe News: Think only professional chefs attempt recipes that call for chocolate?

"he dark stuff is easier to cook with than you might think, said Susan Westmoreland, Good Housekeeping's food director.
"Just be sure your bowls and measuring cups are dry because one drop of water can ruin the chocolate's texture," she advised. "Also, chocolate can hold its shape even after it's melted, so stir it around before putting it back in the microwave."
Here are more of Westmoreland's tips for cooking with chocolate - including advice on how to make eye-catching garnishes. For some delicious chocolate-dessert recipes, visit http://www.goodhousekeeping.com.

MASTERING THE MELTDOWN

The easiest way to get chocolate all gooey is to microwave it. Because the chocolate isn't exposed to direct heat, it's less likely to scorch.
Good Housekeeping's tips for perfect results: Break chocolate into squares or pieces, and place in a glass measuring cup with an easy-to-grasp handle. On High power, chocolate melts in 45 seconds to 2 1/2 minutes. Times vary depending on your microwave oven and the type and amount of chocolate; white chocolate melts more quickly than milk or semisweet."

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