The Art of the Chocolate Melt

2013 January 11 |  Words by Samantha Jones | 

As easy as one, two, three…

Melted Chocolate
It might melt deliciously and easily in your mouth, but trying to melt chocolate for cooking purposes can prove to be significantly more challenging. Achieving the right temperature and proximity to heat is a precarious balancing act, that if slightly off can result in your chocolate burning and clumping.

Follow these three simple steps to eradicate the nuances of the chocolate melting process ensuring perfect results every time.

  1. Place finely chopped chocolate or buds in a heatproof bowl that fits securely in a saucepan, preventing water from making contact with the saucepan.
  2. Half fill the saucepan with water and bring to a simmer. Then, place bowl on top making sure it doesn’t touch water (otherwise it will overheat and burn the chocolate)
  3. Stir with a metal spoon (avoid wooden or plastic spoon as they retain moisture that can make chocolate clump and harden) until sufficiently melted.

And voila! You now have creamy, smooth melted chocolate to compliment your delicious, baked recipes and goods.

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    One Response to The Art of the Chocolate Melt

    1. Hardwood Floors Melbourne  says:

      Got it! I always end up of burning my chocolate. Thanks for the tips.

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