Problem: Article: Chocolate chips and most chocolate wafers are small enough to use directly without chopping, but if you are starting with chunks of baker's chocolate or bars of chocolate, you will need to cut the chocolate into small pieces with a sharp knife before melting it down. The pieces you use should be about the size of your average chocolate chip. Spread the pieces of chocolate out evenly in a dry glass bowl. Make sure that there is no moisture inside the bowl. Moisture could cause the chocolate to seize and become unworkable. Microwave the chocolate for 20 to 30 seconds on high. Mix the chocolate, then continue microwaving it in 15 to 20 second intervals until melted. Stir the chocolate after each interval. If you overheat the chocolate, it could seize or scorch. As a general rule, once the bottom of the dish is too hot to touch, you should not longer continue microwaving it. Leave the bowl uncovered as you microwave the chocolate. Pour the corn syrup into a separate bowl and microwave on full power for about 30 seconds. The corn syrup should not be hot. If it gets too hot, it could burn the chocolate. You could use room temperature corn syrup, but warm corn syrup will be easier to blend in. The amount of corn syrup you need will vary depending on the type of chocolate you are using. Chocolate with a higher fat content needs less corn syrup, while chocolate with a lower fat content and higher cacao content will need more corn syrup. Stir the warmed corn syrup into the melted chocolate until evenly combined. The chocolate will stiffen as soon as you add the corn syrup. Do not over-mix the chocolate at this point. You only need to mix it about 20 times or so. If you plan to color an entire batch of white chocolate, add liquid food coloring into the white chocolate alongside the corn syrup and stir the two liquid ingredients in at the same time. You can only add color to white modeling chocolate. If you only want to add color to a small amount of modeling chocolate, you can do so later on by kneading it in after the modeling chocolate has already cooled. Transfer the dough-like chocolate to a sheet of plastic wrap or a large plastic bag. Let it cool to room temperature. In warm environments, the amount of time it takes the chocolate to cool may be longer. Under some circumstances, it could take up to 24 hours. Note that you could also quick-cool the modeling chocolate in the refrigerator, but letting it cool gradually at room temperature will make the modeling chocolate more stable. To refrigerate the chocolate at this point, wrap it in plastic wrap or a plastic bag and place it in the refrigerator for 30 minutes to 2 hours. Use your hands to knead the chocolate for 20 to 30 seconds. When finished, it should be at a clay-like consistency. Knead the chocolate as you would knead bread dough. Flatten it out, fold it over, turn it, and repeat. Place the chocolate into a durable plastic bag and store it in a cool place away from sunlight. If wrapped well and stored correctly, modeling chocolate can last up to a year. Do not keep the modeling chocolate in the refrigerator. If it becomes too hard after several weeks or months of storage, knead another 1 Tbsp (15 ml) or so of corn syrup into the modeling chocolate before using it.
Summary: Chop the chocolate into small pieces. Transfer the chocolate into a microwave-safe bowl. Microwave in short intervals. Warm up the corn syrup. Blend the corn syrup into the chocolate. Add food coloring, if desired. Let the chocolate cool slightly at room temperature for 1 to 3 hours. Knead the modeling chocolate until smooth. Store the chocolate in a resealable plastic bag.

Problem: Article: oven to 350F (177C). Set aside. Cook over medium heat until the apples begin to soften. Bring to a boil, and then lower to a gentle simmer. Simmer for up to 10 minutes, or until the cranberries are plump and the apples are tender. Remove the cinnamon stick.
Summary:
Preheat Season pork chops with pepper and orange zest. Heat olive oil over medium heat. Add pork chops, and cook until browned on one side, about 2 minutes. Turn over and brown the second side, an additional 2 minutes. Remove pork chops from the pan, place them on a nonstick baking sheet, and put in the oven to cook for an additional 10 minutes (to a minimum internal temperature of 160 degrees F). Add chicken broth to the saute pan and scrape up the brown bits. Place grated apples, cinnamon stick, and bay leaf in a small saucepan. Add cranberries, orange juice, and saved broth with flavorful brown bits. Peel the orange used for the zest, and cut it into eight sections for garnish. Serve one pork chop with 1/4 cup of sauce and two orange segments.