This technique is great when you want to cook or melt something gradually and gently—rather than overwhelming the chocolate with the direct heat of a burner, this technique uses the steam from the boiling water as an indirect, even heat source.
It will prevent the chocolate from overcooking or burning and gives you more control as you're mixing the chocolate. Since the steam is really what will melt the chocolate, you won't need much water to create a successful double boiler.
When using a double boiler, it's crucial not to allow the chocolate to come into contact with water, which will cause the chocolate to seize. Wiping off the bottom of the bowl after double boiling is an extra precaution we like to take to keep our beautifully melted chocolate away from that water.
Microwaving your chocolate is a faster and easier way to melt those drops—it doesn't require any waiting for the water to come to a boil, and it can be just as effective as a double-boiler. As noted above, however, it's critical not to over-microwave chocolate, which will cause the chocolate to seize and result in a lumpy, undesirable texture. If you microwave on full power, you risk heating the chocolate too quickly and resulting in a burnt lump.
Another critical component to this technique is stirring the chocolate every 30 seconds to help it all incorporate. Type keyword s to search. Today's Top Stories. Parker Feierbach. You may be able to find the same content in another format, or you may be able to find more information, at their web site. Delish Hardcover. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses.
You may be able to find more information about this and similar content at piano. Video: how to work with chocolate Our ultimate hot chocolate recipes The best fridge cake recipes Our chocolate dessert recipe collection. Subscriber club Reader offers More Good Food.
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Back to Recipes Quick and healthy Quick vegetarian See more. Back to Recipes Vegetable soups Healthy soups See more. Back to Recipes Chicken curry Pasta See more. Back to Recipes Smoothies Autumn drinks See more. Melting chocolate is a skill that seems like a no-brainer, however it can actually present some big issues.
Chocolate burns easily and it can also seize up, meaning it turns into a thick gritty paste, if it gets too hot or if water is introduced.
I find that melting chocolate in the microwave is the easiest method for melting chocolate that will be used in a batter or for a sauce or frosting. Melted chocolate using this method can be used for coating cookies or strawberries, however the chocolate will not be tempered meaning that it will not dry to a shiny finish. The process of melting chocolate in the microwave will work the best when the chocolate is cut into small and fairly uniform pieces.
Chocolate chips work well for this but bars can also be cut down to be melted. Because the microwave heats things very quickly and chocolate burns easily, you want to heat the chocolate in short bursts. I suggest setting the cook time to 2 minutes and staying right beside the microwave. Stop it about every seconds and stir the chocolate using a rubber spatula so you can scrape down the sides.
At first, the stirring will seem unnecessary because the chocolate will not be melted yet, but this will help evenly distribute the heat.
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