Humidity and heat are chocolate's greatest enemies; both can cause a "bloom" to
form on the surface. Heat induced bloom is the result of cacoa butter crystals
rising to the surface and recrystallizing. It doesn't affect the flavor, only
the appearance.
Humidity induced bloom is more damaging. The sugar crystals of the chocolate
come to the surface and are absorbed by the moisture. It turns the surface a
gray color. Both taste and appearance are affected, it is best to discard it.
The ideal temperature for chocolate is 50 - 60°F. The humidity should be around
60 - 70%. It should be kept in an airtight container as it also easily absorbs
odors.
Mississippi Mud Brownies
4 1-oz. squares unsweetened chocolate
1 C. butter or margarine
2 C. sugar
1 C. all-purpose flour
1/8 t. salt
4 large eggs, lightly beaten
1 C. chopped pecans
Frosting:
2 1-oz. squares unsweetened chocolate
1/2 C. evaporated milk
1/2 C. butter
1/2 t. vanilla extract
4 1/2 to 5 cups sifted powdered sugar
3 C. miniature marshmallows
Combine 4 squares chocolate and 1 cup butter in a large saucepan; cook over low
heat, stirring until chocolate and butter melt. Remove from heat.
Combine 2 cups sugar, flour and salt; add to melted chocolate mixture. Add eggs
and pecans; stir until blended. Spoon batter into a lightly greased and floured
13 x 9 pan.
Bake at 350°F., 25-30 minutes or until a wooden pick inserted in center comes
out clean.
Frosting:
Combine 2 squares chocolate, milk and 1/2 cup butter in a heavy saucepan. Cook
over low heat, stirring often, until chocolate and butter melt. Remove from
heat. Transfer to a medium bowl. Stir in vanilla. Gradually add powdered sugar,
beating at low speed of an electric mixer until frosting is smooth.
Sprinkle marshmallows evenly over warm brownies. Quickly pour frosting over
marshmallows, spreading evenly. Let cool, and cut into bars.
