How to melt chocolate in a microwave for a cake?

How to melt chocolate in a microwave oven? Now we'll find out. A thick and viscous mass from this food product is very often used to decorate various confectionery products, not to mention the creation of these masterpieces.

Hot chocolate itself is an excellent warming drink. You can get it from ordinary tiles by tempering it in the oven, in a water bath or in other ways. In this article, we'll talk about how to melt chocolate in a microwave oven.

This is a very fast and labor-consuming way to bring the liquid consistency of this product. However, it has its own peculiarities and nuances, considering which, you will get the desired result.

rules

To melt the chocolate in a microwave oven, you need to correctly choose the quality of the product. Follow the rules below:

1. Choose chocolate bar of non-porous structure. Air layers are not amenable to temperature treatment. On a free sale there is a special dining room or culinary chocolate, designed specifically for melting. It contains the optimal ratio of ingredients.

2. The percentage of cocoa beans should not be less than 50%.

3. Use a clean product without adding nuts, dried fruits or other ingredients.

4. Milk and bitter chocolate is ideal for melting in a microwave oven . The first option when melting gives exactly the viscous and moderately liquid consistency that you wish to obtain. As for the second, because of the high content of cocoa it requires more time and temperature, and the received mass is very different in its properties from the previous one. For milk chocolate, the ideal temperature is 45 ° C, and for bitter - 50-55 ° C.

5. Study the composition of the ingredients of the purchased tile well. The natural product in the microwave oven is cooked in the best way, and various chemical additives and flavor enhancers will only spoil the consistency.

First option

Sometimes people think about whether it is possible to melt chocolate in a microwave so as to obtain an ideal viscous mass. To fulfill this condition, the product should be prepared in advance. Chocolate tiles should be at room temperature. It should be removed from the refrigerator beforehand and allowed to warm up. Strong and sharp temperature fluctuations change the properties of the product and its consistency. Chocolate tiles must be crushed: cut with a knife, break, grate. If possible, try to create pieces of the same size. This will allow the tile to melt evenly. So, the procedure will be easier to carry out.

The second way

You can melt the chocolate in the microwave, using not a solid layer, but its crumb.

For this procedure, you need special dishes for a microwave oven or any ceramic container without drawings and metal components. It should have thick walls and a bottom, then the chocolate will not burn, and the process of melting will pass evenly. Plastic containers in this case will not work, because they are very hot and change the taste of the product. The dishes should be dry, not containing drops of water. Do not cover the containers with covers. Condensate on their inner surface will drain into the chocolate mass until finally it spoils. It is easier to observe open tanks.

How to melt a treat?

How to melt chocolate in a microwave so that it does not burn out? To do this, you need to find the right parameters for your microwave oven. The power should have a minimum value, and the temperature parameters are determined by the type of chocolate, as indicated above. In melting, it is very important to consider a slow and uniform process. Put the tile in the microwave oven, leave a few pieces unused. This will help you in the future if the chocolate starts to boil. The superheated mass must be urgently removed from the oven (this will slightly lower its temperature), pour into a cool container and add the remaining pieces.

The time of this procedure is selected depending on the weight of the tile. 50 g of the product require 1 minute of melting, respectively, melting 500 g of chocolate will take about 5 minutes. However, during the process, do not leave the microwave oven unattended. Periodically, once every 30 seconds, take out the container and evenly mix the chocolate to protect it from sticking and sticking to the walls and bottom of the dishes. Never add water to the melted mass.

If the microwave oven has the option "defrosting", then this is also suitable for this procedure. 2-3 minutes will be needed to melt the halves of the tile (50 g).

White chocolate

To understand how to melt white chocolate in a microwave, you should know about its boiling point. It is equal to 44 ° С. For such a product should be watched with special attention. Therefore, set the power in the oven no more than 50% of the full, and the time is 30 seconds. It is possible that you will periodically have to stop the process and mix the melting mass. Such small time intervals, sometimes equal to 15 seconds, you will reach the desired consistency of melted white chocolate. If you found the grain on the surface of the mass during cooking, remove the container from the oven and add 1 tablespoon of butter to it.

Final stage

How to melt chocolate in a microwave, you already know. But with the resulting consistency of the product you need to be able to work quickly. If the mass is slightly frozen, and you did not manage to cope with it, you can return it to the microwave again - literally for 30 seconds. Experienced housewives to prevent the rapid solidification of chocolate before the melt is added to the pieces of a couple tablespoons of milk or cream. This allows you to work with the product for a long time.

Conclusion

This article is very useful for modern young housewives, who in the process of creating their sweet culinary masterpieces are asked many questions. For example, how to melt the chocolate in a microwave for a cake. Cream, glaze, all kinds of patterns and patterns are obtained by heating ordinary tiles in the manner described in the article.