Melted chocolate can be used as icing, as a base for baking, or mixed with cream and drunk hot. In order to not be disappointed with the result in any of these cases, you need to know how to melt the chocolate correctly. Consider this process in more detail.
Which
chocolate is best for melting?
Before melting chocolate, it’s worthwhile to figure out which varieties are more suitable for this. After all, this product is quite picky and is not open to every confectioner. Problems may arise due to the tendency of chocolate to solidify quickly and its concentration. For example, porous tiles are not very convenient to melt, the consistency often turns out to be far from desired. Also, do not choose tiles with raisins, nuts or other fillings. White chocolate is perfect for pastry purposes. It will serve as an excellent decoration for any dessert, it can be tinted in a different color with food coloring. The best melting solution in this case is a chocolate water bath. Another suitable variety is culinary, with a special density and taste. These qualities depend on the content of cocoa butter in the product. If you plan to use chocolate for baking, an ordinary dessert will suit you.
You won’t have to think about how to melt chocolate of this kind, since it is not too whimsical, but the density does not allow it to be used as a glaze. Finally, the most expensive variety is couverture. It has a lot
of cocoa butter, so the melted cuverture turns out to be very smooth in structure and suitable for making real masterpieces of taste.
How to melt chocolate
So, consider the ways in which melted chocolate can be obtained. The most classic of them is a water bath. In a dry bowl or saucepan, place the pieces of chocolate. The dishes are installed in a water bath so that it does not touch the water, and the contents are mixed so that the chocolate mass warms up evenly. Once the chocolate is homogeneous, it can be used in a deliberate way.
Please note that dishes with chocolate should be larger than a pot of water so that steam does not get into the chocolate when melted. Also, do not close the container with a lid, because condensation harmful to chocolate will form on it. In order to make it more convenient to remove the product from the dishes after cooking, it can be pre-coated with oil. Finally, remember that the maximum temperature for this ingredient is fifty degrees. There is another way to melt chocolate - in the microwave. To do this, use the smallest microwave power (usually this is the defrost mode). So the product does not overheat and does not freeze. Do not add anything to the bowl before melting the chocolate if you use a microwave for this. The third way to melt is using the oven. Place the shredded tile in a saucepan and place it in the oven at
the lowest temperature. After eight to ten minutes, the melted treat will be ready. This method is best for melting dark chocolate.