Description
The best way to melt chocolates is using the double boiler method. It gives you a perfectly smooth texture ready to be used for any of your goodies be it for drizzling, coating or as a key ingredient.
Instructions
- If you’re using chocolate bars, chop them into small pieces as equally as possible. If using chocolate chips, you may place them directly on the bowl later without chopping.
- Fill the saucepan with 1-2 inches of water.
- Place the mixing bowl or upper pan over the saucepan and take note of the following: 1). The upper cooking vessel should fit over the pan snugly. This is important so you can trap the steam and heat the chocolate properly. 2). The water should not touch the bottom of the bowl. If the bottom of the bowl is not dry, either you reduce the water or change the upper cooking vessel. Once you’re ready with Step 3, remove the bowl and proceed to Step 4.
- Heat the saucepan over medium heat until it begins to simmer.
- Turn off the stove and place the bowl of chocolates over the saucepan. If you’re melting large batches, start with ⅓ of the chopped chocolates and add the rest gradually as the pieces in the bowl are fully melted.
- As the chocolates start to melt, stir using a heat-safe rubber spatula. Avoid using wooden spoons because they retain moisture which is an enemy of melted chocolates.
- When almost all the chunks have melted, take the bowl off the saucepan and continue stirring until the chocolates have fully melted and become smooth and shiny.
- Category: Candy
