How to melt chocolate - the best ways
If you like chocolate and often add it to desserts and various pastries, then you probably want to figure out how to melt chocolate properly. Learn all the features and tricks of this process.
Which chocolate to choose?
It would seem that does not matter what kind of chocolate to use? But in fact, the result directly depends on its characteristics. And if you fail to melt the tiles, perhaps you are not using what is needed. So, what to choose?
- Dark or bitter chocolate melts longer and at higher temperatures, and its consistency does not always turn out to be homogeneous and liquid due to its high cocoa content.
- Milk chocolate is a great option! When hot, it will turn out to be viscous and moderately liquid.
- White chocolate is also quite suitable.
- Choose chocolate without additives and fillers such as raisins, nuts or wafer crumbs.
- Porous chocolate for melting is better not to use, since it will be difficult to achieve the desired consistency.
- Choose natural chocolate without additives. Carefully read the composition. The main components that can be included in it are cocoa powder, cocoa butter, sugar, milk (dry powder is often used). No artificial additives in good quality chocolate should be kept.
How to prepare?
Preparation is also important and necessary. Here is what it means:
- Remove the tile from the refrigerator beforehand. Sudden temperature drops for chocolate are destructive and can cause the final consistency to be very different from what is desired. Immediately before melting, the product should be at room temperature.
- Crush the chocolate. So it will melt faster and more evenly. You can simply cut the tile into small pieces, or you can grate the chocolate on grater.
- Transfer the product to a container in which it will be melted. It is better to choose a container with a thick bottom and thick walls, so that the chocolate warms up slowly and evenly and does not burn.
How to melt chocolate?
So, how to melt chocolate? Just worth mentioning that in no case can not dilute the chocolate with water! Of course, so it may melt,but his qualities will suffer greatly. In addition, chocolate - this is not water, and boiling hot liquid you nick what.
Remember that the optimum melting point of bitter or dark chocolate is 50-55 degrees, and milk or white melting is about 45 degrees.
And finally, we offer you proven methods of melting chocolate.
By natural means
In summer, under the open sun, the air temperature can easily reach 40-50 degrees. And this means that the container with chocolate can be put on the window or on the balcony and left there for half an hour. But in this case, the consistency may differ from the desired. If you need a fairly thick icing, then this method is fine. But if you want liquid hot chocolate, you’ll have to choose another method.
It is also possible to melt chocolate in the oven. Put it in a thick-walled pot. The oven is heated to 60-70 degrees. Higher temperatures are not needed, and the chocolate will burn. Place the pan in the oven and wait.
- To start, warm the oven well, and then proceed to melting.
- Place the pan as far as possible from the fire, preferably at the highest position.
- Periodically turn and stir the chocolate.
- To avoid sticking and to make the process faster, put the pot of chocolate in another one filled with water.
Yes, a steamer can also be safely used. Just place the container of chocolate inside (you can use the bowl for cereals, which should be included in the kit) for 10-15 minutes.
If you have nothing but a plate, use it. But reduce the fire to the very minimum, and place the chocolate in a pot with thick walls. To prevent burning, constantly stir mass. As soon as the chocolate began to melt, turn off the fire and continue to stir the compound actively, so that the whole mass melts and becomes homogeneous.
Many melt chocolate in the microwave. It is simple and fast. But still there are some tricks and secrets:
- The correct capacity. Forget about plastic containers. First, they heat up too fast, and secondly, they can spoil the taste of chocolate. The best option - thick glassware, designed specifically for microwave ovens.
- The right power. If your microwave oven is equipped with a power selection function, then set the minimum value.If the power is maximum, then the temperature will be high, and the chocolate can just burn. At the minimum power, heating and melting will be uniform.
- Right time. So, a piece with a volume of 50 grams will melt not longer than one minute. The melting of a stitch tile can take 2 minutes. To melt 400-500 grams, enough 4-5 minutes.
- Better every 30 seconds, take the container out of the oven and stir the chocolate to avoid burning.
There are two ways:
- Use the oven. Heat it to 60-70 degrees. Boil water in a pan, cool it to 60 degrees, place a container with chocolate in it (that the water hardly covers the bottom). Place the whole structure in the oven for 10-15 minutes. In the process you can stir the chocolate.
- Put the pot of water on the fire. When the water boils, reduce the heat to a minimum, and put a cast-iron stand on the burner. Place the container with chocolate in the water (it should not boil!) Stir the mass constantly until melted.
This method is also quite simple and similar to the previous one. You will need two pots. But pick them up so that the smaller one does not immerse entirely in the big one, but keeps on the sides of the larger pan with the help of its handles.At the same time there should be enough free space inside.
Pour water into a large saucepan, bring it to a boil and reduce the heat. Place a smaller pan so that it does not touch the water (if necessary, pour some of the water). Stir the chocolate until it melts.
Find your perfect way, follow all the rules and use secrets and tricks. And then you get the perfect liquid chocolate!