Chocolate, in any form, is liked by all. Melted chocolate is a very common and preferred ingredient that can be used in garnishing desserts like pastries, doughnuts, milk shakes, brownies, etc. A dab of melted chocolate not just enhances the taste but also makes the dish look more appealing. As a matter of fact, several sweet dishes look incomplete without melted chocolate. Like for instance a doughnut â without a layer of melted chocolate, it will have nothing great to boast about.
You can make your own melting chocolate. It is very easy and simple whether you are using dark, semisweet, milk, or white chocolate. However, it needs a careful approach. Here are two very simple methods to melt chocolate that even an amateur can perform.
Complexity level: Basic
Time required: 5 minutes
Estimated cost: Nil
Resources required:
- Double boiler
- Microwave
- Chocolate
Instructions:
1. Melting chocolate using microwave:
Chop the chocolate into small pieces and place them in a microwave safe dish. Keep them in the microwave and turn it on at medium flame. Let them heat till about 2 to 4 minutes. Once the chocolate becomes shiny, bring it out and stir. In case of white chocolate or milk chocolate, do not heat for more than 2 minutes without stirring else it will become grainy. The milk proteins solidify quickly; hence these chocolates need to stirred almost constantly.
2. Melting chocolate using double boiler:
Add coarsely cut pieces of chocolate in the top vessel of a double boiler over hot, not simmering water. Once the chocolate begins to melt, stir until smooth and then remove it from the double boiler.
Frequently asked questions:
What is tempering chocolate and how is it done?
Tempering is a method of melting chocolates in a way that the sugar crystals in it are set and the chocolate remains firm or melted at room temperature. Tempering chocolates isnât a difficult task. However, you need a thermometer to measure its temperature. Once the chocolate is melted, keep stirring it. Always temper the chocolate in a dry, microwave safe large bowl. Slightest amount of moisture can cause the chocolate to seize. Measure the temperature of the melted chocolate. Once the chocolate is at the temperature you want it to be, wrap a heating pad with plastic (to protect it from chocolate drips) underneath the bowl of chocolate and fix the setting at lowest.
Quick tips:
- Never let the chocolate come in contact with water while melting it. This causes lumps to form and the texture of the chocolate
will become coarse. However, this wonât happen if you use large quantity of water. In case a drop of water seeps in, you can try to rectify using a teaspoon of vegetable oil. - Generally speaking, chocolate should be melted at low flame. However, white chocolate or vanilla milk chocolate chips are very
difficult to melt. For these types of chocolate, you will need to use high flame. - When you keep chopped chocolate pieces for melting in microwave, ensure that the pieces are in uniform size. Never try to melt large bars or pieces of chocolate that have not been chopped.
- You may add water as a part of the melting process but the quantity should be at least 75% of the chocolate. This will not cause any lumps to form in the chocolate. The problem is that the solids in the chocolate become unstable when exposed to little quantity of water. However, if the water content is more and the chocolate and water mix is stirred constantly, this problem will not arise.
Things to watch out for:
- Chocolate that is overheated can become scorch and lose its flavor. It may also turn coarse and grainy.
- Stir the milk or white chocolates constantly while they are being heated. Dark chocolates can be stirred occasionally.
