How to melt chocolate at home

Many recipes involve the use of liquid natural chocolate, but not all housewives know how to melt it properly. The product is used by confectioners for making chocolate fountains, decorating cakes, muffins, making cocktails, mousses, mocha and other culinary masterpieces. At first glance it may seem that it is not difficult to prepare an exquisite filling, but this error is erroneous. Before proceeding with the procedure, it is necessary to select chocolate with the optimal composition.

How to choose the right chocolate

1. One of the best options for baked chocolate is a type of couverture. It differs excessively expensive pricing policy due to the high content of cocoa butter and natural composition. In a melted form, the couverture looks perfect: a thin crisp with a glossy sheen attracts you to taste all its charms.
2. Refuse to buy cheap chocolate bars.In their solid form, they do not differ in exquisite taste, and during heating all the preservatives will come out.
3. The worst option is porous chocolate. Even the premium product is not suitable for the heating procedure.
4. Before you pay for the goods, carefully read the column "Composition". All ingredients must be natural with a maximum cocoa butter content. Chocolate should not contain E-preservatives of unknown formulations.
5. When choosing chocolate, give preference to a pure, flavorless composition. It is also worth refusing to purchase a product with raisins, dried apricots, nuts, yogurt filling, cereals and other things.
6. Pay attention to the chocolate mass marked "table". It is used by confectioners for making chocolate fountains, because the composition melts without forming lumps.
7. There are various forms of melted chocolate. For example, the icing is more liquid, translucent in some cases. Chocolate for the inscriptions is viscous, thick and easier to process. Depending on the idea, choose dessert chocolate (liquid) or confectionery (thick).

How to melt chocolate in the microwave

Method number 1. Break the tile into separate small rectangles approximately 1 * 0.5 cm in size. Place the chocolate in a shallow plate, arrange the squares in such a way that one part does not lie on the other. If this possibility is absent and the plate is too small, put the parts in two rows. Do not put chocolate in three or more rows, otherwise lumps form.

After careful preparation, set the “Defrost” mode on the microwave. Place the container on the edge of the rotating plate. Set the defrost duration based on the following proportions: to melt 100 gr. Chocolate must be turned on the oven for 2 minutes and 20 seconds. Therefore, 200 grams. 4 minutes 40 seconds will be “defrosted” and so on. Based on the amount of product you have.

It is important to regularly stir the composition with a toothpick or dessert fork with three thin teeth to eliminate the possibility of lumps. After every 20-25 seconds, pause the microwave, take out the chocolate and stir it.

Method number 2. This method is different form of filing and heating duration.Grind the chocolate into small chips, passing it through a blender or grinder. You can also rub the product on a medium grater. After that, take a flat plate with bent edges, lay out an even layer of chocolate chips, so that there are no slides and large concentrations of the composition in one place.

Put the container in the microwave is not in the middle or edge, and in place between them. Set the mode "defrost". The duration of heating can be calculated as follows: 100 gr. product takes 1 minute 40 seconds, at 200 gr. - 3 minutes 20 seconds, respectively. As in the previous method, reach out for stirring chocolate every 15–20 seconds.

A negative feature of chocolate heating in a microwave is a matte texture in the final (frozen) form. Looks more beautiful when chocolate glitters and shimmers. This method is good for cooking eclairs, muffins and other pastries that do not imply aesthetic decoration with melted chocolate.

How to melt chocolate in a water bath

1. Prepare a pan with a thick bottom in advance, it is good if it is enamelled or nonstick. Fill the tank with water not to the brim.Heat water to 75-85 degrees, stick to this temperature for another 10 minutes after boiling.
2. Break the chocolate bar into small rectangles approximately 1 * 1.5 cm in size. Place it in a smaller non-stick pan. Make sure that the container is completely dry before placing the chocolate, otherwise the mixture will burn. For greater persuasiveness, wipe the pan with a cotton towel.
3. Now you need to put a pan with chocolate in a tank of water so that a small container with the composition does not come into contact with water. Any even the slightest overheating of chocolate by condensate or steam will change its consistency and taste. As a result, if you pour chocolate with mastic, it will crack after 3-5 hours. For the most part, this remark is characteristic only for milk and white chocolate. It refers to black indirectly (if the content of cocoa butter in the product is less than 60%).
4. If you drown bitter chocolate, do it at the slowest fire. If heating is performed on white and milk mass, turn off the stove at all.This is due to the fact that the last 2 species heat up faster, so they need less time. Stir the chocolate constantly with a wooden spatula or Chinese sushi chopsticks.
5. When the product has melted, wrap the container with foil or food film, make several large holes so that condensate does not accumulate. Wait 2-3 minutes, during which time the chocolate will melt and turn into a homogeneous emulsion.

Practical recommendations

1. A common mistake people make is to use the stove incorrectly. You will easily spoil the chocolate if you carry out the procedure over medium heat. The composition will quickly melt, and then will take clumps that are difficult to heat. To avoid this, pre-boil water, then extinguish a weak fire or turn off the stove.
2. To melt the composition for the glaze, add fatty cream to the chocolate. Preheat them in the microwave, then gently pour in. You can also replace this component with melted butter. Such a move will quickly melt the bitter chocolate.

There are cases when it is not possible to melt the chocolate either using a microwave or in a water bath. This is due to the fact that the original product is of poor quality, which has long been lying on the shelf in the store. Also, if chocolate contains less than 60% cocoa butter, it will be difficult to resist heating.

Video: 3 ways to melt chocolate