If you have not had happen to you at least once, be happy. You are standing there in front of the stove, melting some of the many small blocks of chocolate that come in boxes. We look forward to the chocolate covered strawberries and dinner will be final today. You will see up to date or talk with children check, and if you look back on the stove, chocolate is not always smooth as silk, but gloppy and fun. And insult (culinary) lesions, add moreStir and heat, which is Lumpi it.
Your chocolate is busy. The good news is that you can still use that other chocolate pie recipe, if not burn. The bad news is that tonight I'm not with chocolate dipped strawberries. Read on for the seven most common ways to ruin the chocolate, when and what can be done to discover how to avoid disasters.
Error # 1 Leaving the water in contact with the chocolate - a chocolate bar does not appear, butno water at all in it. And 'from the small, dry particles of cocoa and sugar and cocoa butter. A drop of water that is brought in chocolate, the particles aggregate around water. This is kidnapping. You can do without moisture away from chocolate. If you melt the chocolate in a double boiler, do not use too much water in the soil and let the water bubble.
Error # 2 overheated. When the heat high,Chocolate will burn before all is dissolved. Although this is technically not a seizure, the forms of small groups of his burnt chocolate. There's nothing you can do with chocolate burnt, except perhaps use it as a mask or something. Do not eat.
The double boiler is a life saver here (although not entirely foolproof). Again let simmer not boil water. You can also melt the chocolate in the oven if you have more time. Set oven to lowestThe temperature and control the chocolate and stir every few minutes. Remember, not as hot chocolate should be about 115 degrees F. fusion. This is just warm, not hot.
The microwave works fine, if 50% of the power, check the chocolate and stir for 1 minute, then nuke and stir every 15-20 seconds, until almost melted. Mix without heating, and let the residual heat the chocolate melts completely.
Mistake # 3 Trying to merge a large sliceChocolate - Not only are they still there in the kitchen, once dissolved tomorrow to try, we burn, long before the whole piece is dissolved. Chop the chocolate, please. Try relatively uniform pieces. Think for drops of dark chocolate, fine chocolate for milk or white, as they tend to burn easily. This is true regardless of the method used.
Error # 4's attempt to dissolve directly in a pot on the stove - too hot, tooquickly. You know that chocolate is the bottom of the pot affects well over 115 degrees to obtain. Do not.
Error # 5 Negligence - melt the chocolate needs attention, needs love. It must be stirred frequently to distribute heat evenly.
Mistake # 6 Put a lid on the dark chocolate - Okay, I saw first registered, but the problem here is that the moisture condenses and drips into the pan lid down with chocolate captured. And youKnow what happens, is not it?
Error # 7 Try to melt faster - Patience is a virtue. You Can not Hurry process. You're just asking for trouble. Use low heat and take your time.
Remember: Using low heat, take the time to keep it dry, and mix, mix, mix. They are working with the chocolate here. Breathe in this delightful aroma. Enjoy the smoothness of melted chocolate. Anticipating the joy of the final product. Hey, do not lose too much sense. You mustKeep stirring. Good luck.
In the next article on chocolate, chocolate, I would talk about what can be done, but from this.
My Links : Baby Cradles - Choose a safe baby cradle for your where to find Luna Bars and buy
