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Because chocolate is heat-sensitive and burns easily,
especially when melted alone, care must be taken when melting chocolate.
White and milk chocolate should not be heated over 110 degrees F (43 degrees C).
Dark chocolate should not be heated over 120 degrees F (49 degrees C).
Make sure your bowl and utensils are clean and dry. Melting the chocolate
over a
water bath
Note:
One of the biggest
problems you can have when working with chocolate is "seizing".
This happens when a little water or other liquid is added to melted
chocolate. The result is your smooth and shiny melted chocolate
becomes a big solid grainy lump.
To work effectively
with melted chocolate it is helpful to understand how it works.
First, adding any liquid to melted chocolate is tricky. If
possible, melt the chocolate with butter or other liquid in the recipe
(you need 1 tablespoon of liquid to every 2 ounces of chocolate) to
prevent seizing. If not, it is best to
whisk
the melted chocolate into the other ingredients. However, if you
are adding melted chocolate to a cold ingredient, say whipping cream, I
find it best to first whisk a small amount of whipping cream into the
melted chocolate to lighten it and then add the rest of the chocolate.
Make sure the melted chocolate is not too warm or you will get seizing.
Rule of Thumb:
When melting chocolate use 1 tablespoon of liquid for every 2 ounces (58
grams) of chocolate used to prevent seizing.
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