How To Melt Chocolate ( Cakes and Pastries)
by Tarla Dalal
Added to 13 cookbooks
This recipe has been viewed 31914 times
The aim is to melt the chocolate uniformly without cooking or burning it. Chocolate from a bar or block should be chopped or grated to ensure even melting. Here is how to melt the chocolate perfectly for a choco-licious end-result!
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How To Melt Chocolate ( Cakes and Pastries) recipe - How to make How To Melt Chocolate ( Cakes and Pastries)
Preparation Time: Cooking Time: Total Time:
1Makes 1 servings
chocolate slabheat proof bowl
boiler
spatula
palette knife
brush
Method- Place the chocolate pieces in a heatproof bowl and then place this bowl over a pan of gently simmering water. Make sure that the base of the bowl is not in contact with the water and that the water is not boiling rapidly. Boiling water will produce steam, which will cause the melting chocolate to st
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- Stir continuously until it has melted and the mixture is smooth. Try to prevent any water or steam from coming into contact with the melted chocolate. A small amount of liquid, even from a wet spoon may cause the chocolate to seize and stiffen, rendering it unusable.
- Also bear in mind that the weather will affect the melting and re-setting times of chocolate. Try not to expose the chocolate to extreme temperatures.
- Remove the melting chocolate at regular intervals, stir and then place on the double boiler again. This will prevent over heating.
- Pour onto a marble, steel or granite surface, dry, and cool using a palette knife. The chocolate is ready when it cools to a temperature such that when you put it on the back of your hand it feels neither hot nor cold. This can then be used to make various decorations.
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Do’s and don’ts of melting chocolate- Chocolate melts easier and faster when grated or chopped into small pieces.
- Never add water to melting chocolate. Water will not help to melt the chocolate. Instead, it will cause the chocolate to stiffen and prevent it from being smooth.
- Do not try to hurry the melting process by turning up the heat. High temperatures will scorch the chocolate.
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