together enough to add my 2 cents' worth to a thread before it is archived!
I still have one of the first Cuisinart food processor models ever manufactured--their 14-cup Super-Pro. I burned up my first base after 15 years of heavy usage and am now on my second motor which is a re-built model bought directly from the company. Had to keep the same style since I have a small fortune in extra blades--a total of 12 for my FP plus the swirly metal blade + the plastic one.
Okay, the point I wanted to make is that besides using it for making bread, the plastic blade is also VERY GOOD for rescuing seized chocolate. Put your clumped-up chocolate into the bowl along with the plastic blade. Then add a little bit of lecithin oil to your chocolate (I'd suggest starting with 1/8 to 1/4 tsp per about half a pound of chocolate) and give it 2 or 3 or 4 short pulses. I sometimes have to use the hard plastic spatula/scraper that came with my machine in order to mix the chocolate & lecithin oil together a bit better in between the pulsing.
You may need to add more lecithin, but just do it a smidge at a time and pulse some after each addition. Your chocolate should eventually smooth right out so you can use it. It won't be good for dipping strawberries or cookies or hand-dipped candy centers into, but it'll be absolutely fine to add to cheesecake batters or to put into chocolate cakes or tortes or what have you.
I've rescued many a double-boiler of ruined chocolate by doing the above so thought I would share this useful hint. It was given to me by Dick Wagner in a truffle & candy class he and his wife, Donna, taught in Columbus, IN, on May 5, 1991.
I still have one of the first Cuisinart food processor models ever manufactured--their 14-cup Super-Pro. I burned up my first base after 15 years of heavy usage and am now on my second motor which is a re-built model bought directly from the company. Had to keep the same style since I have a small fortune in extra blades--a total of 12 for my FP plus the swirly metal blade + the plastic one.
Okay, the point I wanted to make is that besides using it for making bread, the plastic blade is also VERY GOOD for rescuing seized chocolate. Put your clumped-up chocolate into the bowl along with the plastic blade. Then add a little bit of lecithin oil to your chocolate (I'd suggest starting with 1/8 to 1/4 tsp per about half a pound of chocolate) and give it 2 or 3 or 4 short pulses. I sometimes have to use the hard plastic spatula/scraper that came with my machine in order to mix the chocolate & lecithin oil together a bit better in between the pulsing.
You may need to add more lecithin, but just do it a smidge at a time and pulse some after each addition. Your chocolate should eventually smooth right out so you can use it. It won't be good for dipping strawberries or cookies or hand-dipped candy centers into, but it'll be absolutely fine to add to cheesecake batters or to put into chocolate cakes or tortes or what have you.
I've rescued many a double-boiler of ruined chocolate by doing the above so thought I would share this useful hint. It was given to me by Dick Wagner in a truffle & candy class he and his wife, Donna, taught in Columbus, IN, on May 5, 1991.