How to melt chocolate and not contaminate dishes
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To create culinary masterpieces often need melted chocolate. It is part of an glaze or fondue. It turns out very tasty and beautiful, but the utensils in which the chocolate was melted, upsets the complexity of washing. And all because chocolate is very viscous and sticky. A lot of the product remains on the wall of the vessel with which the chef worked. Put the chocolate in a dense plastic bag, firmly tightly and place in a pan with hot (preferably boiled) water. You will get the required consistency in a few minutes. , cakes, cupcakes.
is very convenient and practical. Try it!
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