How to melt chocolate in the microwave? Now we find out. The thick and viscous mass of this food product is very often used to decorate various confectionery products, not to mention the creation of real masterpieces.
Hot chocolate in itself is an excellent warming drink. You can get it from an ordinary tile by tempering it in the oven, in a water bath or in other ways. In this article we will talk about how to melt chocolate in the microwave.
This is a very quick and easy way to bring this product to a liquid consistency. However, it has its own characteristics and nuances, considering which, you will get the desired result.
rules
To melt chocolate in the microwave, you need to choose the right product quality. Follow the rules below:
1. Choose a chocolate bar with a non-porous structure. Air layers do not lend themselves well to heat treatment. In free sale there is a special table or culinary chocolate, designed specifically for melting. It contains the optimal ratio of ingredients.
2. The percentage of cocoa beans should not be lower than 50%.
3. Use a pure product without the addition of nuts, dried fruits or other ingredients.
4. Milk and dark chocolate are ideal for melting in the microwave . The first option when melting gives exactly the viscous and moderately liquid consistency that you want to get. As for the second, because of the high cocoa content, it requires more time and temperature, and the resulting mass is very different in its properties from the previous one. A temperature of 45 ° C is ideal for milk chocolate, and 50-55 ° C for bitter chocolate.
5. Familiarize yourself with the ingredients in the tiles you purchase. A natural product in the microwave will be prepared in the best way, and various chemical additives and flavor enhancers will only ruin the texture.
First option
Sometimes people think about whether it is possible to melt chocolate in the microwave in such a way as to obtain an ideal viscous mass. To fulfill this condition, the product should be prepared in advance. Chocolate bar should be at room temperature. It should first be removed from the refrigerator and allowed to warm up. Strong and sharp temperature fluctuations change the properties of the product and its consistency. The chocolate bar must be crushed: cut with a knife, break, grate. If possible, try to create pieces of the same size. This will allow the tile to melt evenly. So, the procedure will be easier to carry out.
Second way
You can melt the chocolate in the microwave, using not a whole layer, but its crumb.
For this procedure, you will need special dishes for a microwave oven or any ceramic container without patterns and metal components. It should have thick walls and a bottom, then the chocolate will not burn, and the melting process will take place evenly. Plastic containers in this case will not work, since they heat up very sharply and change the taste of the product. Dishes should be dry, not containing drops of water. Do not cover containers with lids. Condensate on their inner surface will drain into the chocolate mass until it finally spoils it. Open containers are easier to watch.
How to melt a treat?
How to melt chocolate in the microwave so that it does not burn? To do this, you need to choose the right parameters for your microwave oven. The power should have a minimum value, and the temperature parameters are determined by the type of chocolate, as indicated above. In melting, a slow and uniform process is considered very important. After placing the tiles in the microwave container, leave a couple of pieces unused. This will help you in the future if the chocolate starts to boil. The overheated mass must be urgently removed from the oven (this will slightly reduce its temperature), pour into a cool container and add the remaining pieces.
The time of this procedure is selected depending on the weight of the tile. 50 g of the product require 1 minute of melting, respectively, melting 500 g of chocolate will take about 5 minutes. However, do not leave the microwave oven unattended during the process itself. Periodically, once every 30 seconds, remove the container and evenly mix the chocolate to protect it from burning and sticking to the walls and bottom of the dishes. Never add water to the melted mass.
If the microwave oven has the “defrost” option, then this is also suitable for this procedure. 2-3 minutes will be required to melt the half of the tile (50 g).
White chocolate
To understand how to melt white chocolate in the microwave, you should know about its boiling point. It equals 44 ° C. Such a product should be watched with special attention. Therefore, set the power in the furnace to not more than 50% of the full, and determine the time - 30 seconds. It is possible that you will have to periodically suspend the process and mix the melting mass. At such short intervals, sometimes equal to 15 seconds, you will reach the desired consistency of melted white chocolate. If during the cooking process you find granularity on the surface of the mass, then remove the container from the oven and add 1 tablespoon of butter to it.
Final stage
How to melt chocolate in the microwave, you already know. But with the resulting consistency of the product, you must be able to work quickly. If the mass froze a little, but you did not manage to deal with it, then you can return it to the microwave again - literally for 30 seconds. Experienced housewives add a couple tablespoons of milk or cream to the pieces before starting to melt the chocolate. This allows you to work with the resulting product for a long time.
Conclusion
This article is very useful for modern young housewives, who in the process of creating their sweet culinary masterpieces are asked many questions. For example, how to melt chocolate in the microwave for a cake. Cream, glaze, all kinds of drawings and patterns are obtained by heating ordinary tiles as described in the article.