Techniques - Melting Chocolate Tip

Courtesy of:
Chocolate Dreams by C. France

Chefs Tips - Melting Chocolate Tip

If chocolate is being melted on its own, all the equipment must be completely dry, as water may cause the chocolate to thicken and become a stiff paste. For this reason, do not cover chocolate during or after melting it, as condensation could form. If chocolate does thicken, add a little pure white vegetable fat (not butter or margarine) and mix well. If this does not work, start again. Do not discard the thickened chocolate; melt it with cream to make a sauce. With or without liquid, chocolate should be melted very slowly. It is easily burned or scorched, and then develops a bad flavour. If any steam gets into the chocolate, it can turn into a solid mass. If this happens, stir in a little pure white vegetable fat. Dark chocolate should not be heated above 5OºC/ 120ºF. Milk and white chocolate should not be heated above 45ºC/11OºF. Take particular care when melting white chocolate, which clogs very easily when subjected to heat.
MELTING CHOCOLATE OVER SIMMERING WATER
1. Chop or cut the chocolate into small pieces with a sharp knife to enable it to melt quickly and evenly.
	2. Put the chocolate in the top of a double boiler or in a heatproof bowl over a saucepan of barely simmering water. The bowl should not touch the water.
3. Heat gently until the chocolate is melted and smooth, stirring occasionally. Remove from the heat and stir.
MELTING CHOCOLATE OVER DIRECT HEAT
When a recipe recommends melting chocolate with a liquid such as milk, cream or even butter, this can be done over direct heat in a saucepan.
1. Choose a heavy-based saucepan. Add the chocolate and liquid and melt over a low heat, stirring frequently, until the chocolate is melted and the mixture is smooth. Remove from heat immediately. This method is also used for making sauces, icings and some sweets.
	2. Chocolate can also be melted in a very low oven. Preheat oven to 11OºC / 225ºF/Gas 1/4. Put the chocolate in an ovenproof bowl and place in the oven for a few minutes. Remove the chocolate before it is completely melted and stir until smooth.
MELTING CHOCOLATE IN THE MICROWAVE
Check the chocolate at frequent intervals during the cooking time. These times are for a 650-700 W oven and are approximate, as microwave ovens vary.
1. Place 115g/4oz chopped or broken dark, bittersweet or semi-sweet chocolate in a microwave-safe bowl and microwave on Medium for about 2 minutes. The same quantity of milk or white chocolate should be melted on Low for about 2 minutes.
	2. Check the chocolate frequently during the cooking time. The chocolate will not change shape, but will start to look shiny. It must then be removed from the microwave and stirred until completely melted and smooth.