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Seven Mistakes to Avoid When Melting Chocolate
If you haven’t experienced it at least once, consider yourself lucky. You’re standing there at the stove, melting the little chocolate bars that come in boxes. You’re looking forward to tonight’s final chocolate-dipped strawberries. You look to see the time or talk to the children, and when you look back at the stove, your chocolate is not smooth, but beautiful and wonderful. And to add insult to injury (cookies), the more you heat and stir, the lumpier it starts.
Your chocolate has been stolen. The good news is that you can still use the chocolate mixture in other recipes if you don’t burn it. The bad news is that you won’t be having chocolate dipped strawberries tonight. Read on to find out the seven most common ways to spoil chocolate when you melt it and what you can do to avoid accidents.
Mistake #1. Allowing the water to mix with the chocolate – The chocolate bar doesn’t look like it, but it doesn’t have any water in it. They are made from small, dry cocoa beans with sugar and cocoa butter. A drop of water entering the melted chocolate causes the particles to condense around the liquid. This is working. You can avoid this by keeping any moisture from the chocolate. If you melt your chocolate in a double boiler, don’t use too much water on the bottom don’t water to boil.
Mistake #2. Very hot. If the temperature is too high, the chocolate will burn before it starts to melt. Although this doesn’t work, baking chocolate creates small clusters on its own. There’s nothing you can do with melted chocolate, unless you’re using it as a face mask or something. Do not eat.
The double boiler is a lifesaver here (although not completely foolproof). Again, let the water simmer, not boil. You can also melt the chocolate in the oven if you have extra time. Set the oven to its lowest temperature and watch the chocolate for a few minutes while stirring. Remember, the chocolate should not be hotter than 115 degrees F. when melted. This is just hot, not hot.
A microwave oven works best if you set it to 50% power, check your chocolate and stir after a minute, then nuke and stir for 15-20 seconds until it’s done. approximately soluble. Stir without heat, and allow the residual heat to melt the chocolate completely.
Mistake #3. Trying to melt a large piece of chocolate – not only will you be standing over the stove until sometime tomorrow trying to melt it, you will have already burned the whole chunk before it melted. Cut the chocolate, please. Try to cut them into equal pieces. Consider chocolate chips of dark chocolate, good milk or white chocolate, as they tend to burn easily. This works regardless of the method you use.
Mistake #4. Trying to melt directly in a pot on the stove – Too hot, too fast. You know that the chocolate touching the bottom of the pan will exceed 115 degrees. Don’t do that.
Mistake #5. Negligence – Melting chocolate requires care; it needs love. It should be shaken frequently so that the heat is distributed evenly.
Mistake #6. Putting a lid on the melted chocolate – Okay, I’ve seen this before, but the problem here is that any moisture that gets caught in the pan will settle on the lid and drip into the chocolate. And you know what happens then, right?
Mistake #7. Trying to make it melt faster – Patience is a virtue. You cannot speed up the process. You’re just asking for trouble. Use a little heat and take your time.
Remember: use low heat, take your time, keep dry, and stir, stir, stir. You are working with chocolate here. Breathe in that sweet smelling air. Be amazed by the melted chocolate silk. Expect the excitement of the final product. Hey, don’t be so lost in your thoughts. You have to continue to start. All the best.
In the next article about chocolate, I will talk about what you he can do with that captured chocolate.
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