Want To Find Out How To Melt Chocolate Correctly, Keep Reading
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- September 18th, 2012
- in Food Tips
Nothing is more pleasurable than melting chocolate. Chocolate has been around for centuries, as a treat, a medicine, and a stimulating beverage.
There are many different forms that melting chocolate comes in. It is vital that you use the right type for cooking so your recipes turn out just the way you need. There is melting chocolate for dipping and melting chocolate for molds. You can buy regular chocolate and melt it to use for recipes however at times this does not work as well as baking chocolate.
You can even buy melting chocolate for cake pops and melting chocolate chips. Where do you start? Perhaps the ideal place to start is learning how to melt chocolate correctly.
Techniques For Perfectly Melted Chocolate
If you wish chocolate to taste perfect, here are certain techniques you must follow.
First, make sure all the chocolate is cut up in equally or near equal size pieces. Moreover make sure you have the right equipment. A hot-water bath, microwave oven, or double boiler works well. Never ever attempt to melt chocolate using a whole bar, this doesn’t work well and will result in disaster.
Avoid contact with water because this may cause the chocolate to become spastic. Chocolate is delicate and any alternation in its consistency associated with mixing chocolate with water will cause it to melt un-uniformly.
Melt all chocolate slowly and over very low heat. Be sure to mix it constantly. Chocolate should be mixed slowly and constantly.
Work out any lumps delicately.
Use a rubber spatula and gently press any lumps against the sides.
Mix the chocolate regularly.
If using a microwave, use a low setting to prevent burning the chocolate, and use quick intervals stirring the chocolate in between each interval. Move the bowl at each interval. Use one minute for each one ounce of chocolate, or three minutes for every four to eight ounces of chocolate.
If you are using a double boiler, you will have to place chocolate in the top of a bowl and let it melt on the indirect heat. Use a bowl that will fit over the top of the sauce pan. The pan will need to have hot water from the tap enough to provide heat but not so much that the bottom of the chocolate bowl will touch the water. Mix the chocolate continually until it is smooth and dissolved.
At times there will be a recipe which asks that chocolate is stirred and blended with other substances such as milk, cream, water or any other liquids. This might allow the chocolate to be dissolved more quickly and more conveniently, and prevent it from overheating. However it also changes the consistency of the chocolate. If mixing the chocolate with something else it is important to use at least a one to two ratio of other liquids. This will prevent dry particles of chocolate from binding with other substances, creating a lumpy texture. Sometimes even more liquid may be needed for every two ounces of chocolate partly because of the thick ratio of chocolate.
Chocolate also has a tendency to seize up especially when cold liquid are added to it. Therefore, it is necessary not to add any cool liquids to chocolate until it has a chance to cool-down. Allow for chocolate to cool down before immersing in cool liquids. If chocolate has been beat, allow for air bubbles to disappear before adding anything else to it.
Chocolate Recipes Which Will Impress
There are lots of great chocolate recipes which include melting or dipping of chocolate. A few of the more common chocolate recipes consist of chocolate and fruit. Nothing is more enjoyable than bananas or strawberries dipped with melted chocolate. There are other fruits but that taste equally satisfying, these include raspberries.
Want to know more about melting chocolate?