Melting Chocolate


Conventional Double Boiler Method: Put 2 to 3 pounds grated or cut up chocolate into the top of a double boiler. Pour boiling water into the bottom of the double boiler and set the top containing chocolate over the bottom containing the water (it will be just below boiling point). Do not let upper part of double boiler touch hot water in lower part. Use care not to let even one drop of water fall into the chocolate, for it will spoil the entire batch. Stir the chocolate over hot water constantly with a circular motion to melt it evenly and to avoid overheating it. When the chocolate is melted, insert a thermometer; be sure the bulb is immersed in the chocolate. Continue
Microwave Oven Method: Put chocolate into a large casserole dish. Set the power to 50%%. Set time for 2-3 minutes. Stir after the time is up. Reset for an additional 1-2 minutes time periods until chocolate is melted. Stir the chocolate again until it is smooth. Never cover the chocolate! Melt no more than 36 ounces at one time.
Crock Pot Method: Put chocolate into crock pot and turn it on to the lowest setting. Stir the chocolate frequently until it is melted. N. B. Chocolate for dipping can be kept at the correct temperature in a crock pot for an extended period of time.




4.0 servings


Monday, December 14, 2009 - 2:25am



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