5 ways to melt chocolate at home

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If you ask a professional confectioner how to melt chocolate, he will tell you that it is a complex and responsible process, like destroying an atom or cloning a person.

Yes, it is true that to do it perfectly, you need technique and experience. But you can still do it at home.

Details

Brand chef, founder of the online culinary school “ChefDaTe”, professional sommelier David Dimitri tells us how to melt chocolate at home.

Follow a few rules:

• The first rule concerns the fact that chocolate should not be exposed to direct heat, because we risk burning it, or it will simply harden, turning into an incomprehensible mass.
• The second rule is to not let the chocolate come into contact with water, which can lead to lumps and delamination.
• The third rule is to keep the temperature low! Do not exceed 45 degrees.
• The fourth rule is to stir constantly.
• The fifth rule is to chop the chocolate finely.

It is also worth remembering that different types of chocolate react differently to heating, dark is the easiest and less capricious. Milk chocolate melts faster, so be careful, keep an eye on it. After all, white chocolate has the lowest melting point, so you should be more careful with it.

Microwave

You can melt chocolate in the microwave. To do this, put chopped chocolate in a glass dish and cook briefly on medium power, stirring each time for 20 seconds and putting it back in the microwave until you get a homogeneous chocolate cream.

I recommend not keeping it in the oven for more than 15 seconds, otherwise the chocolate will burn!

Baking water

This is my favorite method that I always use.

For this, we will need two saucepans. Pour water into the first, place the second on top and put the chopped chocolate. Put it on medium heat and stir constantly until it melts completely.

P.S. This method is also ideal for white chocolate, which has a lower melting point than normal chocolate and is easy to spoil.

In the oven

Place the chopped chocolate in a baking dish and turn the oven to the lowest temperature possible.

Check and stir frequently to prevent burning.

< p>Ganache

If you want to melt chocolate to make ganache (for profiteroles and cake), you should add cream.

Proportion 1:1 fresh cream 20% (or butter) and dark chocolate.

Also in this case I would recommend cooking in a water bath, which protects against burns and makes it easier to control the process.

Icing

If, on the other hand, it is necessary to prepare a glaze, dark chocolate (at least 75%) must be melted with syrup (prepared from sugar dissolved in water in the proportion 5:1). The ratio of the glaze is 1:5 chocolate to syrup.

In this case, given the large amount of water, the mixture can be dissolved in an ordinary saucepan with a thick bottom over low heat, stirring constantly, until the desired consistency is obtained.

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Buon Appetito!