Learn how to melt chocolate

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

Which chocolate is better for melting?

Before melting chocolate, it's worthTo understand, what grades for this approach more. After all, this product is rather fastidious and not open to every pastry chef. Problems can arise because of the tendency of the chocolate to quickly solidify and its concentration. For example, porous tiles are not very convenient to melt, the consistency is often obtained far from the 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 up 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 particular 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.

Think about how to melt chocolatesuch a variety, especially not have to, because it is not too fond of, but the density does not allow it to be used as glaze. Finally, the most expensive variety is kouverture. It has a lot of cocoa butter, 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 getmelted 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.

Note that the dishes with chocolateshould be more pots of water, so that the chocolate does not get steam when melting. Also, do not cover the container with a lid, because it creates a harmful condensate for chocolate. In order to make the product more convenient to remove from the dishes after cooking, it can be pre-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 will not overheat and will not freeze. Do not add anything to the bowl before melting chocolate if you use a microwave oven for this. The third method 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.

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