2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Sweet tooth and chocolate lovers in this article will find information on how to melt chocolate so that it is liquid and does not freeze. This can easily be done at home. Read about the most common and simple ways below.
Making liquid chocolate at home
How to melt chocolate so that it is liquid at home? For beginner confectioners, it is important to know about several methods. For these purposes, you can use a steam bath, oven, microwave, or a conventional gas or electric stove. Most often, liquid chocolate is used to make such goodies as fountains, chocolate mocha, cocktails, muffins, cakes and more. Very often, lovers of home baking make mistakes, as a result of which the chocolate curls up, burns and crumbles into pieces. With a few tips, you can avoid the most common mistakes.
Choosing chocolate for the furnace
How to melt chocolate so that it is liquid? First of all, the product must be of high quality. To melt chocolate, you can take not only whole bars, but also chocolate in any form (chocolate chips, disks). The amount of sugar in the product also affects the melting time. The sweeter the chocolate, the faster it will become liquid. Bakeries or confectioneries have a special product designed to melt, which can withstand higher temperatures. When working with white chocolate, you need to be quite careful, as after heating it can become dry and brittle.
Chocolate bain-marie
How to melt chocolate so that it is liquid in a water bath? This method is considered the most common. It has been used for a very long time and has not lost its popularity to this day. So, in order to melt chocolate in a water bath, we need:
- Heat a bowl of water to 60-80 degrees Celsius.
- Break a bar of chocolate (black, white or milk) into small identical pieces and put into a bowl with a thick bottom. Remember: it is very important that the utensils used are completely dry. This will help prevent the chocolate from burning.
- Place the container with chocolate pieces on the steam bath. We make sure that the heating is gradual and uniform. To do this, avoid direct fire. Make sure that the dishes with the product do not touch the water, as this will lead to overheating of the product and, as a result,change in taste and texture. You also need to protect the product from steam. White and milk chocolate dissolve much faster than black.
- Water in a saucepan bring to a boil over very low heat, and then turn off. Stir the chocolate at this time.
- Cover slightly cooled chocolate with cling film or a lid and leave for a while. Under the influence of heat, the remaining small pieces will evenly melt and turn into a liquid emulsion.
Microwave chocolate melting
How to melt chocolate so that it is liquid in the microwave? Many do not risk doing such a procedure, as they are afraid of overheating the product or that it will lose its taste. But that's not the case at all if you do it right. To obtain a homogeneous mass, it is necessary to place a 100-gram chocolate bar broken into small pieces in a ceramic dish and send it to the microwave for one minute, then stir and heat for two minutes, stirring every thirty seconds. You can melt chocolate in the "Defrost" mode for several minutes. The time is calculated based on the amount of product: a 100 gram bar must be kept in the microwave for two minutes.
Heating the chocolate so that it is liquid on the stove
How to melt chocolate so that it is liquid on the stove? You can use both gas and electric. To receivequality liquid chocolate, you need to heed some advice. You need to melt chocolate on the stove with a metal pan and a spoon (silicone spatula). At the same time, again, do not forget that all the items you use must be absolutely dry. The wisdom lies in smearing the bottom and sides of the dishes with butter for easy removal of the melted mass and easy washing of the pan itself. The fire should be moderate, the mass should not be brought to a boil. Chocolate in the bowl must be constantly stirred. It is not necessary to melt to a homogeneous mass, you can remove the dishes, even if small pieces remain. In this case, as mentioned above, it is necessary to cover the container with chocolate with cling film or a lid.
If the oven is still warm after any baking, put the chocolate in a small iron bowl and let it sit for a few minutes.
Tips for housewives
How to melt chocolate so that it is liquid and does not freeze? This product is very sensitive to temperature changes, it is easy to overheat, so if melted over high heat or a boiling steam bath, the resulting mass will become thick, and then take lumps and taste bitter.
It is important to remember about such a feature of chocolate as keeping warm. Even after you turn off the heat on the stove or remove the dish of melted liquid from the microwave, do not stop stirring for several minutes to avoid burning.
To receiveglaze, add melted butter, warm milk or hot cream to the bowl. In order for your culinary masterpiece to not only look great, but also taste great, choose a good quality product that has a lot of cocoa butter and no additives. Porous chocolate, as well as with nuts, raisins or dried apricots, is not suitable for melting. These ingredients can be added already to liquid chocolate. This is a matter of taste preferences.
Now you know how to melt chocolate so that it is liquid. Create your own culinary masterpieces. Bon appetit!
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