The Choclate Prince

Whether you are working with dark, semi-sweet, milk or the white variety of chocolate, there are some tips to follow when melting your chocolates. Here are the tps that you must follow.

 

Avoid Water

A block of chocolate has no water in it. It is made from small, dry particles of cocoa, sugar and cocoa butter. Even a drop of water can make the chocolate thick, hard and lumpy and this is called seizing. When melting, do not allow water to come in contact with the chocolate.

 

Your bowls, utensils and pans must be completely dry before proceeding with the work. Even the steam from your double boiler can cause a big problem. If you prefer to melt your chocolate using this method, do not add too much water in the bottom and do not let the water boil. Chocolate should be dry as it melts. In case your chocolate seizes, add one tablespoon of vegetable oil or shortening for every six ounces of chocolate and stir until smooth.

 

Cut in Small Pieces

Chop the chocolate into smaller pieces to get them to melt faster and reduce the chances of burning. Do not melt large bars or blocks as it will be scorched before the chunk is melted. Chips are for dark varieties and finer cuts for milk or white type. The rule applies no matter what method you use. Stir constantly with a rubber spatula.

 

Use Low Heat

Chocolate should be melted using low heat. If the heat is too much, the chocolate will scorch before it’s all melted. This will form clumps on its own and there is nothing more you can do with it. If you work with chocolate or vanilla milk chips, be extra careful in the process as they are more difficult to melt.

 

Method 1: Direct Heat

 

You may use direct heat but this is not the best method. In fact, no cookbook will teach you to do it. This is because too much heat and too fast procedure is not a good practice. Chocolate touching the bottom of the pan gets over 115 degrees of heat enough to burn the whole thing.

 

 

If you still consider this, be sure to constantly stir it to distribute the heat evenly. Never leave it even just for a few seconds. Melting chocolate is demanding and it needs your full attention. Remove the pan from the stove before everything is melted. The residual heat is sufficient to finish the process.

 

Method 2: Double Boiler

A double boiler is a traditional method for melting. However, this is a bit risky as the chance that chocolate seizes as a result of coming in contact with water. When using this, make sure that the water in the bottom is barely simmering. 

Do not boil it as condensation may occur and this can ruin your recipe. The idea is to use only warm water and not hot. You should also avoid putting a lid on the pan. Any moisture caught in the pan will drip down into the melting chocolate.

 

Method 3: Microwave

A microwave can help you accomplish the task easier as the time and temperature is controlled. When using this method, chop the chips and place them in a microwavable dish. Heat for only one minute and stir to make it smooth.

 

Use small bursts at a time and stir after each burst of power. Chocolate can look unmelted as it tends to hold its shape. The only way to know if it is truly melted is to stir it. Overcooked chocolate has a burnt smell and taste. It is also dry instead of being smooth and runny. If there are still unmelted chips, let the residual heat melt the rest of the blocks.

 

Always remember that melting chocolate for dipping requires patience. You cannot hurry the process or else you will end up in trouble. Take your time and breathe in that rich aroma.