Sweet tooth and chocolate lovers in this article will find information on how to melt chocolate so that it is liquid and does not harden. This can easily be done at home. Read about the most common and easiest ways below.
Making liquid chocolate at home
How to melt chocolate so that it is liquid at home? For beginner confectioners, it is important to know about several ways. For these purposes, you can use a steam bath, oven, microwave or a conventional gas or electric stove. Most often, liquid chocolate is used to make delicacies such as fountains, chocolate mocha, cocktails, muffins, cakes and more. Very often, lovers of homemade pastries make mistakes, as a result of which the chocolate curls, burns and crumbles into pieces. By listening to some tips, you can avoid the most common mistakes.
Choosing chocolate for the furnace
How to melt chocolate so that it is liquid? First of all, the product must be of high quality. For melting chocolate, you can take not only whole tiles, but also chocolate in any form (chocolate chips, discs). The amount of sugar in the product also affects the melting time. The sweeter the chocolate, the faster it will turn liquid. In bakeries or confectioneries there is a special product designed for melting, it can withstand higher temperatures. When working with white chocolate you need to be careful enough, because after heating it can become dry and brittle.
Chocolate in a water bath
How to melt chocolate so that it is liquid in a water bath? This method is considered the most common. It has been used for a very long time and to this day has not lost its popularity. So, in order to melt chocolate in a water bath, we need:
- Preheat dishes with water to 60-80 degrees Celsius.
- Break a bar of chocolate (black, white or milk) into identical small pieces and dip into a thick-bottomed dish. Remember: it is very important that the dishes used are absolutely dry. This will help to avoid sticking chocolate.
- A container with pieces of chocolate is put on a steam bath. We make sure that the heating is gradual and uniform. To do this, avoid direct fire. Make sure that the dishes with the product do not touch the water, as this will lead to overheating of the product and, as a result, a change in taste and consistency. You also need to protect the product from steam. White and milk chocolate dissolve much faster than black.
- We bring the water in the pan to a boil over a very low heat, and then turn it off. Chocolate is constantly stirring at this time.
- Cover slightly cooled chocolate with cling film or a lid and leave for a while. Under the influence of heat, the remaining small pieces will melt evenly and turn into a liquid emulsion.
Microwave the chocolate
How to melt chocolate so that it is liquid in the microwave? Many do not risk doing this procedure, as they are afraid of overheating of the product or the fact that it will lose its taste. But this is not at all true if everything is done correctly. To obtain a homogeneous mass, it is necessary to place a 100-gram bar of chocolate broken into small pieces into ceramic dishes and send to the microwave for one minute, then stir and heat for two minutes, stirring every thirty seconds. You can melt the chocolate and on the defrost mode for several minutes. Time is calculated based on the quantity of the product: 100 grams of tile must be kept in the microwave for two minutes.
We drown chocolate so that it is liquid, on the stove
How to melt chocolate so that it is liquid on the stove? You can use both gas and electric. To get high-quality liquid chocolate, you need to listen to some tips. You need to heat chocolate on the stove with a metal pan and spoon (silicone spatula). In this case, again, do not forget that all the items you use must be absolutely dry. The wisdom is to cover the bottom and sides of the dishes with butter for convenient removal of the melted mass and easy washing of the pan itself. The fire should be moderate, the mass can not be brought to a boil. Chocolate in a bowl must be constantly stirred. It is completely optional to melt to a homogeneous mass, you can remove the dishes, even if small pieces remain. In this case, as mentioned above, it is necessary to cover the container with chocolate with cling film or a lid.
If the oven remains warm after any baking, put the chocolate in a small iron bowl and leave for a few minutes.
Tips for housewives
How to melt chocolate so that it is liquid and does not solidify? This product is very sensitive to temperature changes, it is easy to overheat, so if you melt on a large fire or boiling steam bath, the resulting mass will become dense, and then it will take lumps and will be bitter.
It is important to remember such a feature of chocolate as heat retention. Even after you turn off the heat on the stove or take out the dishes with melted liquid from the microwave, do not stop stirring for several minutes to avoid burning.
To add glaze, add melted butter, warm milk, or hot cream to the dishes. In order for your culinary masterpiece not only to have an excellent appearance, but also to have an excellent taste, choose a good quality product that has a lot of cocoa butter and no additives. Porous chocolate, as well as nuts, raisins or dried apricots, is not suitable for melting. These ingredients can already be added to liquid chocolate. This is a matter of taste preferences.
Now you know how to melt the chocolate so that it is liquid. Create your culinary masterpieces. Bon Appetit!