How to Melt Chocolate Properly for Baking
The process of melting chocolate looks easy, but there are still people who fail to do it! Melted chocolate clumps or breaks so it cannot be applied to Elmer Lovers baking creations. Has anyone experienced it?
Step by step melting chocolate needs to be known well so that the chocolate that has been purchased is not wasted due to clumping and breaking. To avoid the mistakes in melting chocolate, there are several ways that need to be followed.
Two Chocolate Melting Techniques
There are two techniques for melting chocolate that bakers are familiar with. First, the process of melting chocolate with a microwave. Second, the process of melting chocolate by steaming it using the au bain marie technique. Each method can be chosen according to the availability of tools in each kitchen.
These two methods can make the process of melting chocolate easier and avoid unnecessary mistakes.
How to Melt Chocolate Using the Microwave
For home bakers and entrepreneurs who have a microwave in their kitchen, this technique can be the first choice.
Step 1: Cut the chocolate into small pieces and store in a stainless steel pot or bowl.
Step 2: Place the chocolate chunks in the bowl in the microwave every 30 seconds for 3-4 times until the chocolate melts especially the chocolate on the edges.
Step 3: Stir the chocolate steadily until the chocolate is completely melted.
The thing to note is that each person's microwave system or feature is different so it needs to be checked carefully when melting the chocolate.
Melting Chocolate with Au Bain Marie Technique
The process of melting chocolate using the au bain marie technique is also known as the stovetop method or double boiler method. For home bakers who do not have a microwave at home, this technique can be used.
Step 1: Cut the chocolate into small pieces and store in a stainless bowl.
Step 2: Prepare a stainless steel pot of water that is smaller than a bowl of chocolate.
Step 3: Place the chocolate bowl over a pot of water that has been heated to about 45 °C. Stir the chocolate slowly until it melts, especially around the edges of the bowl, until it is completely melted.
Avoid These Two Things When Melting Chocolate
When melting chocolate, the tools used also need to be a concern. These tools must be in a dry state because the water in contact with the chocolate will make the chocolate clot. In addition to tools, the temperature level must be appropriate so as not to damage the chocolate components.