Melted Chocolate Running from a Whisk
Melted Chocolate Running
from a Whisk
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Zogbaum, Armin
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How to Melt Chocolate



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Mixed Melted Chocolate
Mixed Melted Chocolate
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Morgans, Gareth
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Chef Keegan Gerhard

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Bar of Chocolate with Cocoa, Cocoa Powder and Cocoa Beans
Bar of Chocolate with Cocoa, Cocoa Powder and Cocoa Beans
Peter Rees
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How to Melt Chocolate
Courtesy Chocolatier Magazine

"Melting chocolate to use as a baking ingredient for candy work or
decoration requires gentle heat. Chocolate that is overheated may
scorch, lose flavor and turn coarse and grainy. Stir melting chocolate
after it has begun to liquefy. Because of the sensitivity of milk solids
to heat, milk and white chocolates should be stirred constantly while
dark chocolate need only be stirred frequently during melting.

Here are two good methods for melting chocolate so that it is
smooth and glossy:

In a microwave oven:

Place coarsely chopped chocolate in a microwave-safe container and microwave at MEDIUM (50 percent power) for 1 1/2 to 4 minutes,
until the chocolate turns shiny. Remove the container from the micro-
wave and stir the chocolate until completely melted. Stir milk and
white chocolate after about 1 1/2 minutes. Because of their milk
proteins, they need to be stirred sooner than dark chocolate. (If
overheated, these chocolates may become grainy).

In a double boiler:

Place coarsely chopped chocolate in the top of a double boiler over
hot, not simmering, water. Melt the chocolate, stirring until smooth.
Remove the top part of the double boiler from the bottom."

~* ~* ~* ~* ~* ~* ~* ~* ~* ~

Chocolate - Melting
In Julia's Kitchen with Master Chefs

by Julia Child, Nancy Verde Barr, 1996, Alfred A. Knopf


The Stove-top Method over a Hot Water Bath:  Break 8 ounces to 1 pound of chocolate into 1/2-inch pieces and set aside in a perfectly dry
4- to 8-cup saucepan. Pour 2 to 3 inches of water into a roomy larger
pan and bring to the simmer. Remove the pan from heat and let cool 15 seconds; then cover the chocolate pan tightly, and set it in the pan of hot water. In 5 minutes or so stir up the chocolate, which should be smoothly melted and glistening. If not. Remove the chocolate pan and reheat the water in the larger pan to below the simmer, remove from heat, return the chocolate pan to it, and stir until the chocolate is smooth and glistening.

The Microwave Chocolate Melt
:  (Microwave strengths vary, and if yours is top-of-the-line powerful, use the shorter amounts of time indi- cated.) Spread the chocolate pieces in an open glass bowl, and set un- covered in the microwave oven. Microwave on “high” for 45 seconds
to 1 minute. The chocolate should be soft and glistening, and still hold
some of its broken shapes. Stir it up to let to melt completely. But if it
has not quite melted, try another 10 to 15 seconds, and if necessary
another, and another. I’m always on the conservative side here as to
timing, since too many seconds and the chocolate will burn.

How to Melt Chocolate with Liquid Flavoring
: When a recipe
calls for chocolate melted in a small amount of liquid flavoring, such
as coffee or rum, the minimum amount of liquid is 1 tablespoon per
2 ounces of chocolate. You can add more but not less or the choco-
late will stiffen.
As an example, break 8 ounces of chocolate into a saucepan and add
1/4 cup of strong coffee or rum. Cover the pan tightly and let it melt
over hot water as in the stove-top method. (Note: I prefer the water
bath method over the microwave when it is a question of chocolate
and liquid – it works better for me.)

A Remedy for Stiffened Chocolate
:  If you have mistreated your chocolate and it has “seized” (stiffened), you can usually smooth it
out by beating in a tablespoon of hot water, setting the pan in hot
water, and stirring it about. It will rarely smooth out enough to
glisten as a frosting should, but it will be suitable for use in cakes
or sauces.

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