How to melt chocolate in a water bath: tips cooks

Chocolate is a rather capricious product, so cooking dishes from it is an art. This "matter" can easily spoil your large-scale plans: it stratifies, it crumbles, then ends. However, among people there are many experts in cooking, who have long since unraveled all the secrets of the behavior of this delicacy, for example, how to melt chocolate in a water bath or how to temper it. Named confectioners always insisted that it is not enough to be able to competently burn this product. If you want, that as a result of all the culinary efforts your creations do not "turn gray", in other words, they do not become covered with a white layer, the best solution is to take as an ingredient exactly tempered chocolate

Water bath and chocolate

There are many ways to melt. A huge number of people know how to melt chocolate in a water bath. What is this method? In order to perform this procedure, you need a large pan and a smaller capacity that can be inserted in the first. Before melting the chocolate in a water bath, you need to boil the water and remove it from the heat. The brown delicacy should first be crushed into small pieces and placed in a heat-resistant container, which is then placed on the pan. In this bowl should be firmly fixed. Then it is necessary to systematically stir the product. Those who are interested in the question of how to melt chocolate on a water bath should be aware that the melting point of the product is dark in the range of 50 to 55 degrees Celsius, and the white color is between 40 and 45 degrees Celsius. It is not recommended to melt the chocolate in a bath with boiling water, otherwise it will start to thicken, and you can regard it as something that it did not melt, although in fact it was already brewed. It is necessary to control that the water does not accidentally hit the water, otherwise it will not turn out correctly to melt the chocolate in a water bath - it will turn into clots.

Next, pour the melted product from the bowl on a flat surface, optimally if it is marbled. Marble is worse heated and very quickly cooled, and this circumstance gives an advantage to the confectioners, who often have to prepare chocolate desserts. Using a spatula, it is necessary to stir the product until it cools down to a temperature of 30 degrees Celsius - this is a normal indicator for work. To check the readiness of this dainty, you should touch it lightly with your finger. Competently cooked tempered chocolate on contact should seem slightly cool.

For impeccable quality

Culinary experts warn that if a tiny part of a solid product gets into the cooked chocolate composition, then the sweet mass will curdle and resemble a snowball. That the result of work with chocolate had impeccable quality, it is better to work in rubber gloves for medical use. Only in this way will the desired product. With the apparent simplicity of the process, it is important to comply with all cooking rules.