The fact is that melting chocolate can be tricky. Do you want a method to be simple and the result to be beautiful shiny melted chocolate?
If you read the tips in full and follow these simple steps with me everything will be interesting.
Table of Contents
First of all, melting chocolate tips
- Right type: The percentage of cocoa butter is very important and the higher it is, the more suitable it to use.
- Right size: [Small+Uniform] Make sure that the chocolate pieces are the same size. The finer the pieces of chocolate, the faster and less effort we can melt the chocolates evenly. Chocolate chips are great for this, with a one-size-fits-all size.
- Right temperature: Chocolate burns very easily, especially white chocolate, so be careful to use gentle heat as much as possible and be patient. After melting, cut it off the flame soon.
- Avoid water: Chocolate and water are inherently enemies of each other. Even a drop of water or even a little water vapor can disrupt the structure of your chocolate and nullify your whole effort.
- Don’t melt all at once: If you want to have super-shiny chocolate, you should not melt all the pieces of chocolate at once. My suggestion is to add 1/3 of them when the rest is melted and removed from the heat. This method, called seeding, makes chocolate great for confections, coatings, and edible decorations.
How to melt chocolate on the stovetop
Put 2/3 of the chocolate pieces in a double boiler(or bain-marie) and stir gently until it melts and immediately remove it from the heat.
Add the remaining 1/3 and stir well until the chocolate is smooth. That was all! Your chocolate is ready to use. Enjoy it! 🙂
How to make a double boiler
If you do not have a double boiler (or bain-marie), you can use a heat-resistant bowl on top of a pot of boiling water.
Make sure the bowl is bigger than the pot and the pot should not hit the water and water vapor.
How to melt chocolate in the microwave
Put the 1/3 chocolate pieces into microwave. Â heat the chocolate in 20 second bursts.
Each time, take out the chocolate and stir a little, and continue to do so until it melts well and softens.
Tip: I suggest setting the power of the microwave to half so that the chocolates do not burn.
How to melt chocolate for dipping
If you want to make chocolate strawberries, you have to choose one of the above two methods.
To increase the gloss of the chocolate surface and make the thin layer of chocolate sit better, I suggest using a tablespoon of shortening per cup of chocolate.
How to melt chocolate with milk
The key to melting chocolate in milk or any other liquid is that your liquid must be warmed before adding the chocolate.
The ideal temperature for melting chocolate is about 90-100 degrees Fahrenheit (32-38°C), and never let the temperature reach above 120 degrees Fahrenheit (48°C).
Melted chocolate recipes
Now that you have delicious melted chocolate, I have some delicious recipes suggestion. Enjoy!
Do you have a point to teach me?