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One
of the hardest things
about melting chocolate is overheating. Chocolate
has to be melted whether or not you are
tempering it. However, it can seize, becoming unworkable, if it is
overheated
in the microwave improperly, or if it touches even a few drops of
water. Follow
theses hints for successful melting:
-
Chop
the chocolate into somewhat uniform pieces before you begin.
Do not put large blocks of chocolate into the microwave.
- Don't
let bowls, chocolate, or the spatula you're using come in
contact with water.
- Melt
the chocolate slowly; if using the microwave, begin with two
minutes at a time, stirring thoroughly between heating. As soon as the
chocolate begins to soften, switch to 30-second intervals.
- To
heat with a double boiler, keep the chocolate away from the boiler and
the
steam. As soon as water begins to boil, set the pot firmly over it,
making sure
no steam can escape and ruin the batch of chocolate. Stir frequently,
as the
bottom of the chocolate is the part that is heating. Move the entire
pot from
the heat when chocolate is ready, and spoon the chocolate into molds or
onto
work surface.
- If
you do decide to lift the top part of the boiler, wipe the bottom
quickly with
a towel to keep the moisture from dripping into your working area.
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