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Melting Of Chocolates

Updated on June 6, 2016

Melting of Chocolate Compound

As chocolate is very sensitive to heat, the aim is to melt the chocolate uniformly without cooking it or burning it.

1. Chocolate from a bar or block should be chopped or grated for uniform melting.

2. Place the chocolate pieces in a heatproof bowl and then stand this bowl over a pan of gently simmering water. Make sure that the base of the bowl is not in contact with the water and that the water is not boiling rapidly.

This is called a Double Boiler.

3. Stir continuously until the chocolate has melted and the mixture is smooth.
Try to prevent any water or steam coming into contact with the melted chocolate. A small amount of liquid, even from a wet spoon may cause the chocolate to seize and stiffen, rendering it unusable.

Also bear in mind that the weather will affect the melting and re-setting times of chocolate. Try not to expose the chocolate to extremes of temperature.

Once you have mastered the art of melting chocolate, working with chocolate will be satisfying experience.

check out my articles following for chocolate decoration and tempering of chocolates.


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