Chocolate and "The Toothpick Test"

Folks we all know about the "Toothpick Test" when baking, but did you know that you don't want a fully set crumb (clean toothpick) when baking with chocolate?

The longer chocolate is exposed to heat, the more its flavor compounds dissipate.  For this reason, you always want a moist crumb (crumbs coming up on the toothpick) not an absence of crumbs.  Obviously, you can tell if its BATTER you're pulling up instead of crumb - we don't want raw and we don't want "fully set"!!  Always err on the side of under done rather than fully done when baking with cocoa powder or chocolate!  Happy baking, Lula

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