Using a spatula, scrape and stir the chocolate across the surface to smooth and cool it. Place over hot, not boiling, water. Remove the top pan of the double boiler.
Melting chocolate doesn't have to be a challenge. With the proper technique, it can be a smooth operation, and you'll have a velvety pool of luxurious Ghirardelli chocolate in no time. Double Boiler Break chocolate into small pieces, and place in top pan of double boiler over hot, but not boiling, water.
Allow chocolate to melt, stirring occasionally, until smooth. Place chopped or broken chocolate in a saucepan over very low heat and stir constantly to avoid scorching.
Remove from heat when only small lumps of chocolate remain, and stir until completely melted. Microwave Place chocolate in microwave oven in a heatproof glass bowl or container and heat at medium power 50 perfect for second intervals. Remove and stir each time before returning to microwave and repeating. Each microwave is unique and affects the chocolate differently so please monitor closely. When only small lumps remain, remove and continue to stir until complete melting.
Candy molds. Pour it into these easy-to-use trays to make simple holiday chocolates. For Easter, use pastel colored melting wafers. Frozen chocolate-covered bananas. Just roll the bananas in the chocolate and freeze on parchment or waxed paper.
If you want to be fancy, poke a stick in one end and roll in nuts, coconut, cocoa powder, etc. Use it as a sauce for dipping tiny delicacies: grapes, strawberries, caramels, vanilla wafers, pretzels, diced Belgian waffles, chunks of donut, sugar cookies, jelly candies Chocolate "chip" cookies. Instead of baking chips, swirl melted chocolate into batter for a totally different texture.
Icing and frosting. Use it as-is to pour over desserts as a quick icing, or mix with some heavy cream in a double boiler for a more formal ganache. In a similar vein as icing, drizzle it atop an iced cake, a cream pie, or cheesecake, either frosted or unfrosted.
To make fancy patterns, fill a plastic storage bag with chocolate and snip a small hole in one corner. Awesome article I learned so much as a new baker. I been spending lots of hours trying figure where I did wrong. I am using the callebaut chocolate in the chip form. I also tried semi sweet. The chocolate sets in the mood but when I remove it the top is chipped off. I thought maybe I am using the wrong chocolate brand but you use the same. Please help. After reading your article I think it may because my chocolate may not at the right temperature.
I will attempt it again on the temper you recommend n hopefully that helps. Thanks so much. It needs to be a bar or couverture chocolate.
Chips are formulated to have less cocoa butter in them so that they hold their shape. This is amazing! I had no idea all the science behind it. Thank you!! Do we have to tempering the chocolate every time we use Let say I make some bonbon then after an hour I wanna make again Do I have to timpring again thanks. So every time you melt it down you want to keep an eye on the temperature. Thanks so much for sharing this foolproof method!
Can I temper chocolate chips? I did it today , it was a 93F , I pour into my mold I wait until got hard , I pour my feeling and then I seal it. I hope so! Lastly do you use cocoa butter silk? Yes there is a difference. Chips have stabilizers added to keep their shape when baking.
Callets are just little bite-sized pieces of tempered chocolate. I still like to chop them when tempering in the microwave or they take forever to melt. Hi Liz thank you for sharing in depth details and easy to understand, I have watched your tampered chocolate video times but never got it right but after reading your blog it was easy for me to follow I understood where I make mistake today I corrected and achieved the perfect tampered chocolate design the shine and the snap was no words to express my happiness thank you so much….
Hi Liz! Allow the chocolate to melt slowly. Once it's liquid, turn off the heat, remove the bowl from the pan and wrap a clean tea towel round the base to keep it warm. Add the remaining chopped chocolate, pop the thermometer in and stir the chocolate until it reaches 31—32C 88—90F for dark chocolate, 30—31C 86—88F for milk chocolate and 27—28C 80—82F for white chocolate.
This will take a while. Once done, it's ready to use. Pop the chopped-up chocolate into a microwaveable plastic or glass bowl and melt at —W, checking it every 15 seconds or so and taking care it doesn't overheat. When the chocolate looks nearly melted but there are still a few bits bobbed on top, take it out of the microwave and stir the chocolate gently until smooth. It should have thickened slightly.
How and why to temper chocolate. An essential skill for making your own chocolates explained.
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