Chocolate used as an ingredient in recipes add style, flare and of course flavor to the dish. As such, to use this sweet concoction many of the recipes require that you first melt it. Given the difficulty that can arise from melting, here are some quick and easy steps to follow to make the task a little less troubling.
Step 1) Use a Double Boiler. Never use a single boiler to melt the chocolate. You're practically guaranteed to scorch it, destroy it's flavor or have it turn out grainy. Before placing it in the boiler, heat the water until it's hot, not simmering. This ensures a smoother melt and a least likely occurrence of the problems just mentioned.
Step 2) Chop it up and place in the boiler. You want to chop the chocolate into coarse chunks. This helps it to melt faster and it's also easier to stir. Stir the chocolate when it starts to liquefy. Make sure that the utensil that you're using is dry. Water in melted chocolate can form a gritty mass. Your final outcome is for it to become smooth and shiny.
Step 3) Use a Microwave. Given the power variability between different brands of microwaves out there, it's best to melt the chocolate in increments. Start out at 50% of the microwave's power and melt for 1 minute. Remove from microwave and stir. The chocolate may not appear to have melted, but once you begin to stir, it will start to smooth out. If it has not completely melted, place container back into the microwave and heat 20 to 30 seconds more, remove and stir again. Repeat until it is completely melted.
Depending on the amount you're melting and the power of your microwave, it probably shouldn't take over 3 or 4 minutes, which is at the extreme end.
Step 4) Remove from heat and let cool. After you've finished melting, remove the chocolate from the heat. Be careful not to let any water splash.
Once the chocolate has cooled, you're ready to add to your mix. Enjoy.
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