The Choclate Prince

Hershey’s company which has been launched in 1900 is specially made with a mix of milk, sweeteners, cocoa liquor and cocoa butter. It is very mouth-watering and easy to work with compared with other chocolate bars.

 

It is also perfect for melting and integrating into many chocolate recipes. There are different ways to melt any chocolate but the best method is tempering. 

 

Tempering is a special melting technique for chocolate. When the tempered chocolate cools down, it has a shiny façade and easily snaps when you bite or break it. One famous method of tempering is called seeding.

 

Seeding technique is used when you melt the Hershey’s chocolate and integrate into a by baked good or you will use the melted chocolate immediately. You will not need to temper for this case.

 

Either way you use, it will take a lot of your patience and effort. If the Hershey’s chocolate is melted too fast or if the temperature is more than 115 degrees it can burn the chocolate and it will not be used anymore.

 

Your guide to perfectly melt your Hershey’s Chocolate, include the following:

Get rid of any chocolate wrappers and put the Hershey’s chocolate on a cutting board. Cut it into smaller chunks or about the size of a chocolate chip.

 

Pour ½ cup of clean water into a 3 quarter pot and put on a medium hit. Permit the water to simmer; not boiling. Put a bowl on top of the pot so you can form a double boiler. Never allow the bottom of pot to reach the water. Put half of the chunked chocolate to the bowl.

 

Never let the chocolate get too hot or it will have a fat bloom that will make the chocolate looking dull and whitish. The other half will be used for seeding later. Use a spatula to fold in the chocolate so each chunk will be warm and slowly melt.

 

Never allow your eyes to leave the chocolates while you stir constantly. It should be shiny, smooth and is melted enough that you are able to pour it. You need to double check that the temperature should reach 105 degrees Fahrenheit and never more than 115 degrees Fahrenheit.

 

Slowly turn down the heat while you add the remaining chocolate very slowly until everything has melted. If you are using a white chocolate, remove it from the heat before it completely melts and stir it slowly until smooth. It has higher fat content which can overcook your chocolate.

 

Once the Hershey’s chocolate has melted, you can now remove the bowl from the heat and use it accordingly. The desired temperature of the melted chocolate should remain at 88 degrees Fahrenheit and should not go up to 92 degrees Fahrenheit or it will be hard once again.

 

If you are using a gas range, you can put down the double boiler on the burner but the gas should be turned off. You can also place the bowl on a heating pad if you have. If in case the chocolate cools and will slowly harden, it will be easier for you to place it again to the double boiler. Be sure that the water that remains on the pot is still hot otherwise you have to repeat the whole process again.

 

To test that the chocolate is fully melted to your desired quality, you can get a spoon and dip on the melted chocolate. Make sure that the spoon is dry otherwise the chocolate will not stick into place. Put the spoon inside the refrigerator for 3 to 5 minutes. If the chocolate hardens and it has a shiny appearance then you have tempered it correctly.