Melting chocolate seemed like a lot of fun to me until I it started to burn and look funky. Here are somethings I learned that will hopefully help you with your melting adventures.
These tips are for double boiler methods not microwave. I use a glass bowl over a pot of boiling water and only have a little bit of the water touching the bowl where the chocolate is melting and I have found it to work well.
DARK CHOCOLATE: The easiest to melt by far.It will melt quick and not that easy to burn either, there isn't a lot added to the actual chocolate. If you are starting to run out feel free to throw more in.
MILK CHOCOLATE: A little trickier. I recommend reducing the heat once it melts and not turning it up again even if you add more chocolate. Be patient when waiting for more to melt again, burnt chocolate is a waste.
WHITE CHOCOLATE: The most difficult. White chocolate technically isn't a chocolate because there is no chocolate solids as Bon Appétit put it. White chocolate will burn easily and don't recommend adding more part way through. Melting too much and have extra is a better idea.
STRAWBERRIES: If you wash your strawberries just before dipping them pat them dry. The water gets into the chocolate and makes it look like it's burning. It isn't but it can be alarming when you don't realize what happened. It took me a few times to realize just drying them would avoid the problem. If you forget you can continue and avoid the darkening spots ( it will effect coverage if you dip in to the watered chocolate) or just wait a little while. This is more evident in milk chocolate than the other two.
Have fun. A spot in the fridge is a great place to put a cookie sheet of goodies to cool.
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