How To: Melt Chocolate
Source of Recipe
Cuisine at Home magazine
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To melt dark, milk and white chocolates for dipping or recipes, use a double boiler set over barely simmering water (a heatproof bowl nested over a saucepan makes a great double boiler). Take the chocolate off the heat before all lumps are totally gone -- they'll melt as the chocolate sits.
Microwaving on high power works too, but stir the chocolate every 30 seconds to keep it from scorching.
If using a double boiler, it's critical that no water or steam gets in the chocolate. Just a drop will cause the chocolate to "seize," or stiffen and render it useless.
HINT
Chop the chocolate into small pieces for quick, even melting.
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