Chocolate is a rather capricious product, so preparing dishes from it is a whole art. This "matter" can easily spoil your large-scale plans: it is stratified, it crumbles, it ends. However, among people there are many culinary connoisseurs who have long unraveled all the secrets of the behavior of this delicacy, for example, how to melt chocolate in a water bath or how to temper it. Famous confectioners have always maintained that it is not enough to be able to competently heat a given product.
If you want your creations not to “turn gray” as a result of all culinary efforts, in other words, not to become covered with a white layer, the best solution is to take temperamental chocolate as an ingredient
Water bath and chocolate
There are many ways to melt. A huge number of people know how to melt chocolate in a water bath. What is this way? In order to perform this procedure, you need a large pan and a smaller container, which can be inserted into the first. Before you melt the chocolate in a water bath, boil the water and remove it from the heat. The brown delicacy should first be crumbled into small pieces and placed in a heat-resistant container, which is then put on the pan. In this case, the bowl should be firmly fixed. Then you need to systematically stir the product. Those who are interested in the question of how to melt chocolate in a water bath should know that the melting point of a dark product is in the range from 50 to 55 degrees Celsius, and for white - from 40 to 45 degrees Celsius. It is not recommended to melt chocolate in a bathhouse with boiling water, otherwise it will begin to thicken, and you can regard this as not melting, although in reality it has already been brewed. It is necessary to control that water does not accidentally fall into the mass, otherwise it will not work to melt the chocolate correctly in a water bath - it will turn into lumps.
Next, pour the melted product from the bowl onto a flat surface, optimally if it is marbled. Marble heats up and cools very quickly, and this fact gives an advantage to confectioners, who often have to make chocolate desserts. Using a spatula, stir the product until it cools down to a temperature of 30 degrees Celsius - this is a normal indicator for work. To check the readiness of this delicacy, you should lightly touch it with your finger.
Properly prepared tempered chocolate on contact should appear slightly cool.
For impeccable quality
Cooking experts warn that if at least a tiny fraction of the solid product gets into the prepared chocolate, the sweet mass will curl up and resemble a snowball. To ensure that the result of working with chocolate is of impeccable quality, it is better to work in rubber gloves for medical use. Only this way the desired product will turn out. With the apparent simplicity of the process, it is important to follow all cooking rules.