2.3 How do I melt chocolate and what's the best kind to use?
Description
This article is from the Chocolate FAQ, by Monee Kidd faq@choco.com with numerous contributions by others.
2.3 How do I melt chocolate and what's the best kind to use?
There are two ways to melt chocolate, in a double boiler or in a
microwave:
1. Double boiler method: A double boiler is basically two pots
designed to fit together for melting wand warming fragile foods. The
bottom pot holds a bit of water - never enough to touch the bottom of the
second pot, the top holds the food, in this case chocolate. You should
never place chocolate directly on a heat source, you run the risk of
scorching it.
Cut the chocolate up into small pieces, this will reduce the
melting time. Adjust the heat so that the water in the bottom pot gets
hot but doesn't begin to boil. Place the chocolate in the top pot and stir
every so often. Dark and bittersweet chocolate are the most 'hardy' forms
of chocolate, they will require less stirring than milk and white
chocolates, which will burn very easily if you do not pay close attention.
2. Microwave method: Place chopped pieces of chocolate into a
microwave proof bowl and heat it in the microwave for 30 seconds. Remove
the bowl, stir what you can then return it to the microwave for another 30
seconds. Continue this until the chocolate is just about melted. You might
be tempted to increase the time intervals, but remember that warmed
chocolate will keep its shape, even if it is melted, unless it is stirred.
Don't judge time on looks alone. When the chocolate is almost completely
melted, remove it from the microwave and stir, letting the warmth of the
bowl and surrounding chocolate complete the melting.
Here are some suggestions for brands to use (from a post by from Pete again)
_Cook's Illustrated_ Nov/Dec ['94] issue contains an article by Bishop and
Meldrich that ranks the following chocolates in the following order. The
evaluation was by a dozen or so refined Californian palates, so it should
work for you.
*Highly Recommended*
Van Leer Bittersweet Chocolate #1121-115 (approx $4.00/lb)
-- Chocolate Gallery @ 212-675-2253
Ghiradelli Semi-Sweet (approx $6.40/lb)
-- Ghirradelli @ 800-877-9338
Callebaut Bittersweet (approx $9.00/lb)
-- Williams-Sonoma @ 800-541-2233
Merckens Yucatan Classic Dark (approx $4.20/lb)
-- A Cook's Wares @ 412-846-9490
*Recommended*
Guittard Gourmet Bittersweet
Hawaiian Vintage Bittersweet
Nestle's Semi-Sweet
*Not Recommended*
Vairhona Le Noir Gastronomie Bittersweet
Lindt Surfin
Baker's Semisweet Baking
Hershey's Semi-Sweet Baking
Continue to:
My Books
