Melting chocolate for baking is an exacting task,
if not done perfectly you can end up with a burned or grainy mess and
ruin whatever you are baking. Below are 3 methods for melting chocolate,
each can be successful in it’s own way and you need only pick a
method that works for you and get cooking!
In The Oven
Chocolate can be melted in the oven quite easily but you will need to
be very diligent about watching it. It’s easy to get caught up in
your other baking chores and not realize that you have overheated it until
it is too late. To melt chocolate in the oven, heat the oven to 110 degrees.
Chop the chocolate and place in a dish inside the oven. Keep the door
open and check regularly. It will take about an hour to melt thoroughly.
Double Boiler Method
This tried and true method uses two pots or a special double boiler pot.
The bottom pot has about an inch of water in it and the top pot is a bit
smaller and rests on the bottom pot. The water should be heated to just
below a simmer. Chop the chocolate and put it in the top pot. The chocolate
should be stirred until melted and you must be very careful not to get
any water mixed in with the chocolate as this will make it grainy.
Microwave
Using the microwave to melt chocolate can be the fastest but also the
most disastrous method as a couple of seconds of overheating can ruin
the chocolate. Chop the chocolate and put it in a microwave safe bowl.
Heat on 50% for 1 to 4 minutes - the amount of time needed will depend
on the amount of chocolate you are melting so you will have to watch the
chocolate the whole time. When you see that it is turning shiny and before
it is fully melted, remove it from the oven and stir until it melts fully.
About the author:
Lee Dobbins is editor of www.online-gourmet-foods.com where you can learn
more about gourmet food and find out more about gourmet chocolate.
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