How to melt chocolate at home: advice of professionals

Some things in cooking seem so elementary to experienced chefs that they do not pay much attention to them. For example, it is unlikely that the recipe will describe in detail how to melt chocolate at home. However, in inexperienced housewives, he often burns or folds into lumps. But here, like in any other case, some skills are simply required, and then everything will necessarily turn out.

But before you learn how to melt chocolate at home, you need to learn how to choose it correctly. For this purpose, not every chocolate is suitable, but only with a cocoa content of at least 50%. In addition, it should not contain any vegetable fats. This can lead to the fact that the mass simply curls during melting. For confectionery purposes, porous chocolate is never used. But you can use milk or white for decoration.

Many believe that this takes a long time. But since it is possible to melt the chocolate bar in 5-7 minutes, it will burn with a long stay on the stove. The fact is that the "right" chocolate keeps its shape when heated. And to understand that he is ready, you need to prevent him with a spatula. It is also very important to properly prepare the chocolate for this procedure. It must be broken or cut into chips with a knife. The smaller the pieces, the easier and faster it will be to melt the chocolate.

Now, knowing all the rules, you can proceed to the procedure itself. Experienced cooks offer several ways to melt chocolate at home. One of them is a water bath. It will need 2 pans of different sizes, so that they can be inserted into each other, and they do not touch the bottom. In the one that is more, pour the water, and in the second put the broken chocolate pieces. Collect the water bath and, stirring, melt the chocolate for 5-7 minutes. It is very important to make sure that the water does not get into the top pan. By the way, if everything is done correctly, it will completely freeze in 20 minutes, and it can be melt again.

Another popular way is to use a microwave oven. Cut the chocolate into pieces and add to the plate for 2 minutes in the microwave at the lowest power. You can not keep it longer in any case, since the mass can be overheated. But since it's possible to melt milk chocolate (or white) at a lower temperature, this method is not suitable for them. And confectioners use this option only when adding chocolate mass to the dough. To make jewelry, only melted chocolate in a water bath is used.

Sometimes there are tips that you can melt the chocolate directly on the stove, however, not having enough experience, it is better not to do it. For beginner confectioners, this method is suitable only if cooking with cream or oil is required. First you need to heat them to a boil, and then quickly stir the pieces of chocolate. Remove the pan from the fire. Chocolate glaze or ganache will be ready.

Now you know how to melt chocolate at home, and you will be able to decorate any cake with the most complex figures or make a dessert. And also all these methods are excellent for preparing fondue.