There are many recipes out there that call for melted chocolate. Some recipes also fail to provide proper guidance when it comes to the melting process. While some might say that you should simply pop the chocolate in the microwave and let it melt, others know that this is not the best idea. A lot can go wrong when melting chocolate but, by understanding the potential problems and their solutions, you too can enjoy perfectly melted chocolate!
\nOne common problem is when the chocolate seizes. Chocolate consists of fat and dry particles. When your melted chocolate meets water, these dry particles get moist and this makes them stick together. You will notice that the chocolate takes on a kind of rough, gritty texture. Prevent this from happening by keeping your melted chocolate far from water! If your chocolate seizes no matter how careful you are, you can still use it! It might not be good for dipping anymore but you can still use it in various baking recipes. Simply add one tablespoon of vegetable shortening for every six ounces of chocolate. Stir the two together and use in cake, brownie, cookie, and other recipes!
\nAs trivial as it may sound, it’s important to monitor the temperature of your chocolate when melting. This is just another reason why the microwave melting method is not the best. By melting using a double boiler method, you can monitor the temperature perfectly using a candy thermometer. Overheating the chocolate will cause it to lose that shine and it will take on a more muddy appearance. It will also get really thick. If you do overheat the chocolate, you should let it cool down. Speed up the cooling process by transferring to a cool (room temperature) bowl and adding a few more solid chocolate chips. Stir the chocolate constantly to help it blend and the solid pieces of chocolate will help cool down the melted chocolate. You can also remove any lumps by pouring the chocolate through a sieve. If need be, add some vegetable oil or shortening to the mixture and stir well. If all else fails, save the chocolate for the next time you bake a cake, biscuits, or brownies.
\nThese are the most common problems. Remember, when melting chocolate, you can also help make the process easier by adding some cream to the bowl. Allow the cream and chocolate to heat up together. Don’t use too much cream or you won’t achieve the proper consistency. This is particularly advisable when using dark chocolate for melting. Adding cream will give your chocolate a more pleasant texture and taste.<\/p>\n","protected":false},"excerpt":{"rendered":"
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