HOW TO MELT CHOCOLATE – TIPS FOR MELTING CHOCOLATE
Provided by: THEPIONEERWOMAN.COM
Categories: Mother’s Day,Valentine’s Day,dessert,fruit
Total time: 5 minutes
Prep time: 5 minutes
Cook time: 0S
Yield: 4-6 servings
|3 4-ounce bars semi-sweet, dark, milk, or white chocolate, chopped; or 2 c. semi-sweet, dark, milk, or white chocolate chips|
|2 tsp. coconut oil (optional)|
- Double boiler method: Fill the bottom of a medium saucepan with about 1 inch of water and bring to a simmer over medium-high heat. Place chopped chocolate or chips in a dry, heat-proof glass or ceramic bowl that is slightly larger than the saucepan. The bowl should sit on top of pan without its bottom touching the water.
- Reduce the heat to medium-low. Place the bowl of chocolate over the saucepan of water. Heat the chocolate, stirring occasionally with a dry rubber spatula, until chocolate is mostly smooth and melted, 3 to 5 minutes. Remove the bowl from the saucepan and continue stirring until the residual heat melts the remaining chocolate and mixture is smooth (return bowl to saucepan, if needed). Stir in coconut oil until melted and combined, if desired.
- Microwave method: Alternatively, place chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the chocolate is almost smooth with some unmelted bits remaining. Remove the chocolate from microwave. Stir until the residual heat fully melts chocolate and the mixture is smooth (microwave an additional 15 seconds, if needed). Stir in the coconut oil until combined, if desired.
HOW TO TEMPER CHOCOLATE METHOD AND RECIPE | EPICURIOUS
Provided by: Anita Chu
|1½ to 2 pounds chocolate|
- 1. Finely chop 1½ to 2 pounds chocolate. Smaller amounts make it difficult to control the temperature changes.
- 2. Place two-thirds of the chocolate in a double boiler or metal bowl set over a saucepan of simmering water. Make sure the bottom of the bowl does not touch the water. Place a candy thermometer or digital thermometer in the chocolate and stir frequently with a rubber spatula.
- 3. Do not let the temperature of the chocolate exceed 120°F for dark chocolate or 105°F for milk or white chocolate. When the chocolate has fully melted, remove the bowl from heat. Wipe the bottom of the bowl to get rid of any condensation.
- 4. Stir in the remaining third of the chocolate a little at a time. Let it melt before adding more.
- 5. Let the chocolate cool to about 82°F. It it is warmer, keep stirring and let it cool some more. If it is cooler, begin reheating in the next step.
- 6. Once the chocolate is 82°F, place it back over simmering water. For dark chocolate, reheat to 88°F to 91°F. For milk and white chocolate, reheat to 85°F to 87°F. Remove the bowl from heat once you have reached the right temperature.
- 7. Spread a small spoonful of chocolate on a piece of wax paper. If it looks dull or streaky, re-temper the chocolate, starting with step 2. If it dries quickly with a glossy finish and no streaks, the chocolate is in temper.
- Once melted chocolate has been tempered, it must be used before it cools and sets. If it cools to about 84°F to 86°F and is still fairly liquid, it can be reheated to a liquid consistency. If it has completely cooled and solidified, it should be re-tempered. Heat it for 5 to 10 seconds at a time, stirring and checking the temperature before reheating. For dark chocolate, reheat to 88°F to 91°F. For milk and white chocolate, reheat to 87°F to 88°F. If you keep your chocolate within these temperature ranges, it will stay in temper and be liquid enough to use.
- Several products exist for those who do not want to temper chocolate. They are called confectionery coatings, coating chocolate, summer coating, or chocolate bark coatings. They are usually made of vegetable fats that melt smoothly and set up quickly to a finish that is very similar to tempered chocolate. They may not contain actual chocolate. Nothing can perfectly duplicate the taste and mouth-feel of tempered chocolate, but quality coatings can be good substitutes. They can be cooled and reheated quickly, and as often as necessary.