Melting chocolate. Sounds childish right? But if you don’t pay attention, you can easily end up with a grainy texture or a burned chocolate you’ll have to throw away.
So here are two methods to correctly melt your chocolate so you get a smooth and creamy texture. In both cases, the important thing is to melt chocolate from indirect heat.
You don’t need to add water, milk or any fat to the chocolate. It will melt naturally thanks to the cacao butter it contains.
- Micro-wave method
It’s my favorite one. It’s fast and you’ll only need a bowl and a rubber spatula = no mess in the kitchen.
1. Chop chocolate into uniform chunks or use chocolate chips, so it melts evenly.
3. Remove from micro-wave and stir well.
- Double boiler method
- Chop chocolate into uniform chunks or use chocolate chips, so it melts evenly.
- Heat some water in a saucepan until it begins to simmer.
- Place a bowl over saucepan. Make sure it fits perfectly so the water doesn’t splash.
- Add chocolate to the bowl and stir frequently. Remove from heat before it’s fully melted.
- Your chocolate is ready when smooth and shiny.
Recipes using melted chocolate :