The gelatine
When working with gelatine remember:
Measure or weigh gelatine accurately.
Always use the right proportion of gelatine to the correct amount of water.
Once gelatine has been opened, it should be stored in an airtight container
Do not allow gelatine to boil as it will become stringy and will be of no use.
The chocolate
When working with chocolate remember:
Store chocolate in a cool, dark, dry place.
Chocolate is best melted in a double boiler or in the mocrowave oven. Always chop it before melting to ensure even heat distribution and melting.
When using a microwave oven, bear in mind that chocolate does not lose its shape while melting in the microwave. For this reason it is important to stir the chocolate regularly until it looks melted and smooth.
Don't allow melted chocolate to come into contact with water (steam) as it will become stiff and grainy.
Important points
When preparing the cheesecake make sure that the cream cheese and chocolate are folded in completely.
Each layer should be completely set before continuing with the next layer.
For best results use good quality cream cheese and chocolate.
This cheesecake is best eaten with two days.
To remove the cheesecake from the tin with ease, dampen a kitchen towel with warm water and place it around the outside of the tin for a few seconds. Release the cheesecake as usual. If it appears to be sticking to the sides, apply the warm towel for a few more seconds.
To save time make the chocolate decorations the day before. Store them in a cool, dry place until ready to use.
