What is the best way of melting chocolate?

Many recipes require the chef to melt the chocolate, and it is also necessary for many different desserts and for some confectionery. Molten chocolate, when it is cooled, also makes a great accessory to baked recipes and can be used effectively in chocolate decorations. The best way to melt chocolate is to use direct heat and monitor it carefully. The heat changes the solid substance into a liquid form, almost the same way as the butter liquefies stick under the heat. A temperature of 90 ° F (about 32.2 ° C) is required, although the temperature may be allowed to rise between 104 ° F and 113 ° F (about 40 ° C and 45 ° C) in most cases must be particularly provided to prevent it from burning. For this reason, there are set temperatures that should try to melt it. For example, milk and white chocolate would heat up to more5 ° F (about 46.1 ° C). To melt darker chocolates, the temperature should not exceed 120 ° F (48.9 ° C). Before starting the melting process, it is best for chefs to check the STítek.

When trying to melt chocolate it is best to warm it up until it is only partially melted. It should then be removed from the heat and mixed with a rubber spatula resistant to the heat until it is completely melted. This ensures that chocolate is not burned.

Chefé should also ensure that moisture beads may not dry with chocolate, as this can cause granular and lump consistency. White chocolate is particularly susceptible to lumps when it is exposed to too much heat due to milk in it. This phenomenon is known in the culinary world as seized . If it catches up when trying to melt chocolate, it can be reversed by adding a small amount of vegetableable oil to the chocolate while it is still above heat.

The double boiler is the best tool that is used in the melting of chocolate, regardless of the quantity. The double boiler consists of two pans, one stacked on the other,With water at the bottom to gently ensure heat on the upper part of the pot.