Melted chocolate is commonly important to heat a delicious cake or make a simply irresistible topping for an ice cream. While most people tend to put small solemnity on the process, the melting of chocolate needs to be done just right to ensure flavor retention and consistency.
It is really important to appreciate that liquefying chocolates is vital. If the melting of chocolates is not done in the correct manner, it can simply destroy the whole texture of the chocolate that you are considering to use for the dessert. On the other hand if the chocolate is melted appropriately, it can easily result in silky and smooth chocolate. Let’s have a look at some of the measures that will help you get the perfect declined chocolate of your liking.
The basic and the most obligatory thing that you cant do without when melting chocolates is heat. If you think that melting chocolates on high flame will soften them soon, you are mistaken. Don’t be in a hurry to get the work done at the earliest and put the chocolates on high flame. This may only do more harm that good as it can destroy the real taste of the chocolate. The perfect way to melt a chocolate is to melt it on minimal flame.
It’s been noted the best liquefying of chocolates takes place at a temperature which is between 85 degrees and 90 degrees. Also do not make the mistake of upping the temperature beyond 115 degrees. This is as in such a situation the chocolate can become every grainy, watery and infrequently even lumpy. A milk chocolate again has different melting requirements. Unlike the regular chocolates milk chocolates melt simply and hence the method should be done at even low temperature.
To ensure that your chocolate doesn’t form lumps, it is suggested that you break it into pieces. This will not just guarantee faster liquefying of the chocolate but also provide a smoother consistency. Break the chocolate into small pieces with your hands or chop it roughly. If you have the chocolate for better results. you will even grate the chocolate for better results.
The next in line step is to stir the chocolate although it is beginning to become softened. Do not make any fast stirring movements. Also don’t whip thorough the chocolate. It is vital to be exceedingly slow while stirring through the chocolate. Stirring in the right manner also significantly is reliant on the spatula that you use for stirring. In this context rubber spatula is the ideal pick.
Wooden spatulas are often not used for this process as they tend to keep moisture which can affect the quality and taste of the chocolate. Also, ensure that the spatula you are using has not already been employed for any powerful sauces or vegetable preparations. Also, the spatula should be completely dry when you employ it.
Lastly, do not cover the pan in which you’re melting the chocolate. This will lead to the chocolate vapors condensing on the lid and falling into the pan again which in turn could finish up in a loss of texture for your chocolate.
By adhering to these simple tips, you are going to be able to make melted chocolate that is smooth creamy and absolutely delicious.
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