Use this trick for all your holiday baking – your chocolate will melt flawlessly every time. A few tricks is all you need!
Dish Count :: 1 Sauce Pan, 1 Bowl, 1 Rubber Spatula
Melting chocolate doesn’t seem like it should be struggle, and after burning sooooo*gasp*ooooooo, many batches of chocolate in my day, I am so over it. It’s a sacrilege! Chocolate should never be burnt, and now it never will be again.
This is how you achieve holiday bliss.
One of the things I learned over the years is that I can never melt chocolate properly in a microwave. Microwaves vary so drastically by wattage, age, brand and so many other factors that I always find that keeping it simple is best.
I eliminate the confusion by using one simple method. I use a double boiler.
With the double boiler all you control is the simmering water and you can actually stir the chocolate yourself as opposed to microwaving it and hoping it doesn’t melt too much and seize as you peer through cloudy macaroni and cheese smeared glass.
Prep a small sauce pan with about an inch of water in the bottom and source yourself a metal, heatproof bowl. One of the most crucial things in using a double boiler is that bowl doesn’t touch the water. Bring the water to a simmer – a little bubble simmer. Not a big bubble simmer. Low and slow, friends!
Chop you chocolate into rough pieces and add into the bowl. And make sure to have a rubber spatula on hand immediately.
Continually fold the chocolate in the bowl, making sure to get all the bits that might get tucked into the corners of your bowl. Now as the chocolate melts, the chunks get smaller and smaller, and here is where you have to watch. Just before the final chunks of chocolate disappear – carefully remove the bowl from the double boiler.
The residual heat that is in the chocolate will help finish the melting process. That way you won’t over heat it and cause it to seize.
And that’s it! Pretty simple, right? Right! Use this for all your holiday chocolatey needs.
Get More Holiday How-To’s!