Article by Aster Brittan
Here are a few different chocolate-melting techniques that you can start using today in your everyday candy cooking.
In many chocolate candy recipes, chocolate must be melted properly in order to be sure that it will do what you want it to do when adding ingredients for candy variations, shaping or incorporated into a dessert. Melting chocolate to perfection, or baking it, isn’t easy to master.
Experience and a chef type instinct is needed to melt chocolate without burning it or altering its somewhat complex composition.
Melting chocolate In the microwave, although widely done can be unpredictable and can cause your chocolate to melt unevenly or not uniform when cooking. You must check your chocolate often during the cooking process to prevent burning or scorching and fat separation.
For the dark chocolates with higher amounts of cacao, only microwave four ounces of chocolate at a time set on medium low for about two minutes for best results.
White chocolate or milk chocolate calls for using a low setting microwave for two minutes. The chocolate wont melt directly in the microwave. It will just soften and seem wet and/or shiny. Once you see this happening, remove it from the microwave and stir until the chocolate has melted and becomes smooth.
Using hot water to melt chocolate is an old technique, it
