Whether you are making cakes or simply trying to make a topping for your ice cream, you will certainly have to go through the job of melting chocolate. Many people do not consider melting chocolate as a significant enough task and do the same without giving it a large amount of thought.
It is important to appreciate that liquefying chocolates is critical. If the liquefying of chocolates is not done in the correct manner, it can simply destroy the entire texture of the chocolate that you are considering to use for the dessert. On the other hand if the chocolate is melted appropriately, it can easily result in silky and smooth chocolate. Let's have a look at some of the measures that can help you get the perfect melted chocolate of your liking.
The basic and the most obligatory thing that you cannot do without when melting chocolates is heat. If you think that melting chocolates on high flame will melt them at once, you are mistaken. Don't be in a hurry to get the work done at the earliest and put the chocolates on high flame. This will only do more harm than good as it can destroy the real taste of the chocolate. The very best way to melt a chocolate is to melt it on minimal flame.
It's been observed that the best melting of chocolates occurs at a temperature which is between 85 degrees and ninety degrees. Also, do not make the error of upping the temperature beyond 115 degrees. This is because in such a situation, the chocolate can become coarse-grained, watery and sometimes even lumpy. A milk chocolate again has different melting requirements. Unlike the regular chocolates, milk chocolates melt easily and thus the method should be done at even low temperature.
To ensure that your chocolate doesn't form lumps, it is suggested that you break it into pieces. This may not just guarantee faster liquefying of the chocolate but also provide a smoother consistency. Break the chocolate into tiny pieces with your hands or chop it roughly. If you have time, you may even grate the chocolate for better results.
You need to be cautious while stirring the chocolate and also try not whisk it too much. Be delicate with it and use the right spatula when stirring it. The rubber spatulas are better for mixing liquidized chocolate versus their wooden counterparts.
Wooden spatulas tend to retain moisture that can affect the quality of the chocolate and its taste too. Also, make sure that the spatula used to stir chocolate has not been used for any strong sauces or cooking vegetables. Make sure that the spatula is completely dry.
Lastly, do not cover the pan in which you are melting the chocolate. This will cause the chocolate vapors to condense on the lid and fall into the pan again. This can spoil the feel of the chocolate.
By adhering to these simple tips, you will be able to make liquified chocolate that's smooth creamy and absolutely delicious.
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