Chocolate Melting Techniques

Chocolate is delicious in any form, so why melt it? By melting chocolate, you create a tool for dipping, topping, and decorating with chocolate. You also take a key step in following recipes for a wide range of goodies including chocolate icing, truffles, certain types of brownies and cupcakes, chocolate souffle, and much more. 

There are different types of chocolate for melting; before selecting your chocolate it's important to know whether it is specifically formulated to be melted for a chocolate fountain or to create a crispy coating. 

First Method Double Boiler Method/warm bath/ Over the stove:

What You Need:

bar of chocolate, cutting board, serrated knife, large saucepan, heat-proof bowl (large enough to cradle in top of saucepan), rubber spatula 

Follow These Steps 

• Chop the chocolate :Roughly chop the chocolate into small pieces, about the size of sugar cubes (a serrated knife works well for this). 
• Place chocolate in heat-proof bowl :Set chocolate pieces in the bottom of your metal or glass bowl, making sure it’s heat-proof. 
• Place bowl over a saucepan of simmering water: Bring about an inch of water to a simmer in your saucepan. Set the heatproof bowl in the mouth of the pot, making sure the water doesn’t touch the bottom of the bowl. 
• Stir the chocolate: Stir chocolate occasionally as it softens. When you have just a few small unmelted chunks, remove bowl from heat (residual heat will melt the rest). 

Second method Microwave heating:

• Start with a bar of high-quality semisweet or bittersweet chocolate. Cut the chocolate into chunks and shards with a serrated knife. Doing this will make it easier to melt. 
• Place chopped chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring between each, until melted. 
• It is very difficult to determine exact microwaving times, as it can vary depending on microwave wattage, quantity of chocolate, and even the cocoa butter content of the chocolate. However, you can estimate about 1 minute for 500grms of chocolate, 3 minutes for 800 grms of chocolate. 

Melting Chocolate With Liquids

Many recipes call for melting chocolate along with liquids like milk, cream, water, liqueurs, or other flavorings. Melting chocolate with liquids is often faster and more convenient since it often speeds melting times and prevents common chocolate problems like overheating. However, there are a few things to keep in mind when melting chocolate with other substances.

Chocolate should never be melted with very small amounts of liquid. Always use at least 1 tablespoon of liquid for every 2 ounces of chocolate. This prevents the dry particles (cocoa and sugar) in the chocolate from binding together and becoming lumpy. Very dark chocolates may require more than this guideline, so be prepared to add another spoonful or two of liquid if necessary. When adding large quantities of liquid, add it all at once, rather than in small amounts, to prevent the chocolate from thickening.

Cold liquids should never be added to melted chocolate, as it can cause the chocolate to seize. 

Instead, ensure that your liquids are warm (but not boiling) when you add them to chocolate. Additionally, many recipes, like ganache, call for hot liquids to be poured over chopped chocolate. The heat from the liquid melts the chocolate, while the room temperature chocolate cools down the liquid. If you are following this method, allow the hot liquid and chocolate mixture to sit for a few minutes, then gently whisk them together until completely incorporated. Another useful tool for combining chocolate and hot liquids is an immersion blender.

This handheld gadget does an excellent job of creating a smooth emulsion without incorporating air bubbles. Food processors, blenders, and electric mixers can also be used at low speeds.

Precaution:

Baking with chocolate makes for a luxurious treat, but chocolate can require a few precautions to keep its smooth texture. Melting chocolate can be done in a variety of ways, but no matter how you choose to do it, remember never to let a drop of water touch the chocolate. Water on your pan, bowl, or spoon can cause the chocolate to seize and become an unusable mass.

Links to refer :https://youtu.be/09FURrPXlfw