Wednesday, October 1, 2008

Perfectly Melted Chocolate

Melting chocolate for baking is an exacting task, if not done
perfectly you can end up with a burned or grainy mess and ruin
whatever you are baking. Below are 3 methods for melting chocolate,
each can be successful in it's own way and you need only pick a method
that works for you and get cooking!

In The Oven

Chocolate can be melted in the oven quite easily but you will need to
be very diligent about watching it. It's easy to get caught up in your
other baking chores and not realize that you have overheated it until
it is too late. To melt chocolate in the oven, heat the oven to 110
degrees. Chop the chocolate and place in a dish inside the oven. Keep
the door open and check regularly. It will take about an hour to melt

Double Boiler Method

This tried and true method uses two pots or a special double boiler
pot. The bottom pot has about an inch of water in it and the top pot
is a bit smaller and rests on the bottom pot. The water should be
heated to just below a simmer. Chop the chocolate and put it in the
top pot. The chocolate should be stirred until melted and you must be
very careful not to get any water mixed in with the chocolate as this
will make it grainy.


Using the microwave to melt chocolate can be the fastest but also the
most disastrous method as a couple of seconds of overheating can ruin
the chocolate. Chop the chocolate and put it in a microwave safe bowl.
Heat on 50% for 1 to 4 minutes - the amount of time needed will depend
on the amount of chocolate you are melting so you will have to watch
the chocolate the whole time. When you see that it is turning shiny
and before it is fully melted, remove it from the oven and stir until
it melts fully.

About the author:
Lee Dobbins is editor of where you can
learn more about gourmet food and find out more about gourmet chocolate.

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