It may seem like a no-brainer to some, but melting chocolate can be tricky and might leave a scorched mess. Here are some tips for melting chocolate
On the stove:
1) Break large chocolate bars or chunks into smaller pieces so it will melt faster. Do this either with a knife or with your hands.
2) Secondly, using a double boiler is the safest way to ensure a good melt. Chocolate in a bowl set above a pan of hot water will work just fine. This saves the chocolate from the direct heat of the stove and prevents scorching.
3) Don’t cover the chocolate. You don’t want condensation or steam to settle on the chocolate.
4) Set the burner to low heat. Stir occasionally as the chocolate melts and remove it from above the hot water as soon as it is melted. You can always return it to the hot water to remelt as needed.
In the microwave:
1) Place chopped chocolate in a microwave-safe bowl.
2) Microwave uncovered on 50 percent power, 30 seconds to 1 minute.
3) Check frequently — microwaved chocolate pieces hold their shape and don’t look “melted,” even when they are, and can easily scorch. When the pieces are soft to the touch of a spoon, remove the bowl from the microwave and stir the chocolate until smooth.
Now you are ready to dip or dunk or drizzle to your heart’s content! Check out the wonderful selection of chocolate at Drexelius Chocolates and have a delicious time in the kitchen.
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