There are quite a few choices for melted chocolate in baking! You might try a Sacher Torte, which uses melted chocolate in both the batter and the glaze: http://bit.ly/1P9xsLB If you'd like to make ganache, chop the saved chocolate finely and pour the near boiling cream over it to melt. You can use it for a glaze, or firm it up slightly and scoop for truffles, or firm it up and then whip it for a swirly rich frosting. If you're feeling patient, you can retemper the chocolate and use it for piping decorations for petit fours or cakes. In any case, it's not a waste! Laurie@KAF

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