When you buy chocolate from the craft store, they are usually sold in blocks which are ready to be transformed into different forms. To achieve that, you melt it.
Melting is not the same thing as tempering so never confuse. However, part of the melting temperature, which takes place on a microwave or a hot water bath can be.
The nice thing about using a microwave to melt chocolate is that you have the desired results quickly with little or no effort at all and mess. Of course, before you put the chocolate in the microwave, you should do in a microwave container, cool or just slightly warm remains set after a few minutes.
The ideal setting for the microwave should be at least 50% less power. This prevents scorching or burning. How long should you put it in the microwave depends on how much you will use. A good base is 1 minute for every ounce of chocolate so put this first on a scale.
If by accident you overheated the chocolate, do not panic. Pour this into a cool chunks of unmelted chocolate bowl, and stir constantly.
If you want to use a double boiler by setting the pot to start with hot water from the tap and then the chocolate in a different pool. Since the water is only heating up in the ground, you should use only 1 / 3 of the chocolate and let it melt first before the rest in.
You must stir the bowl frequently so all the chocolate is melted. If this is done, this is the time that you pour into the mold.
What will you choose, remember these tips.
? First, chop the chocolate into small pieces because it melts faster.
? Never let chocolate get into contact with water, because it will not make the block of chocolate practicable.
? When melting the chocolate, do so in low heat or temperature so that you prevent it from overheating.
? To prevent bubbles, stir the chocolate often with a rubber spatula but only when the outer edges begin to melt.
? You have to remember that chocolate retains its shape when melted so again, you have to stir constantly so there will be no problems, some with a spoon and then pour this into the mold.
You can also melt chocolate with other liquids other than water. You can cream, milk, cream and wine. But most people use water because it is faster and more convenient. But if you try other liquids were, make sure you use at least 1 tablespoon of liquid for very 2 ounces of water. This is the chocolate from binding together and will prevent lumpy. But if you have dark chocolate, you may need more than 1 per tablespoon to ounces.
Melt the chocolate is key in producing the finished product when you pour it into a mold. It does not matter whether you want to use a water bath or microwave, because you will be doing the same in the end that they freeze and then wrap in order to give as gifts or serve them as part of your dessert.
Tags: Production of chocolateSource: http://oregonfarmblog.com/2011/10/production-of-chocolate-begins-to-melt/
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