Learn how to melt chocolate

Melted chocolate can be used as a glaze, as a base for baking or mixed with cream and drink hot. In order to not be disappointed in any of these cases, you need to know about how to melt the chocolate correctly. Let us consider this process in more detail.

Which chocolate is better for melting?

Before melting chocolate, it is worthwhile to figure out which varieties are more suitable for this. After all, this product is rather fastidious and is not open to every confectioner. Problems can arise because of the tendency of chocolate to congeal quickly and its concentration. For example, porous tiles are not very convenient to melt, the consistency often turns out to be far from desired. Also, do not choose tiles with raisins, nuts or other fillings. White chocolate is ideal for confectionery purposes. It will serve as an excellent decoration for any dessert, it can be colored in a different color with food coloring. The best solution for melting in this case is a water bath for chocolate. Another suitable variety is culinary, with a special density and taste. These qualities depend on the content of cocoa butter in the product. If you plan to use chocolate for baking, you can also use ordinary dessert. It is not necessary to think about how to melt chocolate of this sort, because it is not very fond of it, but the density does not allow it to be used as a glaze. Finally, the most expensive variety is kouverture. There is a lot of cocoa butter in it, so the melted cuverture turns out to be very smooth in structure and suitable for making real masterpieces of taste.

How to melt chocolate

So, let's look at the ways that you can get melted chocolate. The most classic of them is a water bath. In a dry bowl or saucepan you need to put pieces of chocolate. The dishes are placed on a water bath so that it does not touch the water, and the contents are mixed so that the chocolate mass is warmed evenly. As soon as the chocolate becomes homogeneous, it can be used in a conceived way. Please note that the dishes with chocolate should be more pots of water, so that the chocolate does not get steam when melting. Also, do not close the lid with a lid, because it creates a harmful condensate for chocolate. In order for the product to be more conveniently removed from the dishes after cooking, it can be previously coated with oil. Finally, remember that the maximum temperature for this ingredient is fifty degrees. There is another way to melt the chocolate - in the microwave. To do this, you need to use the smallest microwave power (usually the "defrost" mode). So the product does not overheat and does not freeze. Do not add anything to the bowl before melting chocolate, if you use a microwave oven for this. The third way of melting is with the help of an oven. Place the shredded tile in a saucepan and send it to the oven at the lowest temperature. After eight or ten minutes, the melted delicacy will be ready. This method is best for melting black chocolate.