How to melt chocolate

From Lunchplatter.com WIki

When melting chocolate it is quite easy to have it burn, or for it to develope a grainy texture, so a lot of care must be taken when melting it. If the chocolate is to be melted along with butter or some other liquid, it can be achived on a heavy based pan over a low heat. When you are melting the chocolate on its own, it is best to do so in a bain marie.

To achive a very intense choclotey flavore in cakes and confectionery, use a chocolate that contains cocoa solids and cocoa butter rather then vegetable oil. Choose those with at least 50% cocoa soilds. The more bitter and less sugar it contains the more chocolatey it will taste.

Table of contents

1 Melting chocolate in a bain marie

2 Melting chocolate in a microwave

3 Recipes you can make with melted chocolate

4 Links to chocolate sites

[edit]

Melting chocolate in a bain marie

Chocolate melting in a bain marie

To speed up the melting the first thing one should do is to cut the chocolate into small pices. Then place the chocolate in a double saucepan, or in a bowl that you place over a saucepan with almost simmering water. The bowl should not touch the water.

At this stage, depending on the recipe you are making, add liquids such as milk, cream, coffee or water.

Heat gently until the chocolate is melted and smooth, stirring occasionally. When fully melted remove it from the heat.

[edit]

Melting chocolate in a microwave

Place coarsely chopped chocolate in a glass microwave-safe container and microwave at MEDIUM (50 percent power) for 1 1/2 to 4 minutes, until the chocolate turns shiny. Remove the container from the microwave and stir the chocolate until completely melted.

Stir milk and white chocolates after about 1 1/2 minutes. Because of their milk proteins, they need to be stirred sooner than dark chocolate. (If overheated, these chocolates may become grainy.)

[edit]