How to melt the chocolate, so that it is liquid and does not freeze?

Sweetheads and chocolate lovers in this article will find information on how to melt chocolate, so that it is liquid and does not freeze. This can easily be done at home. For the most common and simple ways, read below.

Making liquid chocolate at home

How to melt chocolate to make it liquid at home? For beginners, confectioners are important to know about several methods. For these purposes, you can use a steam bath, an oven, a microwave oven or a conventional gas or electric cooker. Most often liquid chocolate is used for making such delicacies as fountains, chocolate mocha, cocktails, muffins, cakes and the like. Very often, lovers of home baking make mistakes, due to which the chocolate is curled, burned and crumbles into pieces. Having listened to some tips, you can avoid the most common mistakes.

Choosing chocolate for firebox

How to melt the chocolate so that it is liquid? First of all, the product must be of high quality. For melting chocolate, you can take not only whole tiles, but chocolate in any form (chocolate chips, discs). The amount of sugar in the product also affects the melting time. The sweeter the chocolate, the faster it will become liquid. In bakeries or confectioneries there is a special product designed for melting, it withstands higher temperatures. When working with white chocolate, you need to be careful, since after heating it can become dry and brittle.

Chocolate top on a water bath

How to melt the chocolate, so that it is liquid, in a water bath? This method is considered the most common. It has been used for a very long time and to this day has not lost its popularity. So, in order to melt the chocolate in a water bath, we need:

1. Warm the dishes with water to 60-80 degrees Celsius.
2. Tile the chocolate (black, white or milk) into small pieces and put them in a bowl with a thick bottom. Remember: it is very important that the used dishes are absolutely dry. This will help to avoid burning of chocolate.
3. A container with pieces of chocolate is put on a steam bath. We follow that the heating is gradual and uniform. To do this, it is necessary to avoid direct fire. Make sure that the dishes with the product do not touch the water, as this will lead to overheating of the product and, as a consequence, a change in taste and consistency. Also, you must protect the product from steam. White and milk chocolate dissolve much faster than black.
4. Water in a saucepan is brought to a boil on very low heat, and then turn off. Chocolate at this time is constantly stirring.
5. A little chilled chocolate cover the food film or lid and leave for a while. Under the influence of heat, the remaining small pieces will be evenly melted and converted into a liquid emulsion.

Chilling chocolate using a microwave oven

How to melt the chocolate so that it is liquid in the microwave? Many do not risk doing such a procedure, because they are afraid of overheating the product or that it will lose its flavor. But this is not so if you do it right. To obtain a homogeneous mass, it is necessary to place a 100-gram chocolate bar broken into small pieces into ceramic utensils and send to microwave for one minute, then stir and warm for two minutes, stirring every thirty seconds. You can also melt the chocolate in the "Defrost" mode for several minutes. Time is calculated based on the amount of product: 100 grams of tiles should be kept in microwave two minutes.

Chase the chocolate so that it is liquid, on the plate

How to melt the chocolate, so that it is liquid, on the stove? You can use both gas and electric. To get high-quality liquid chocolate, you need to listen to some tips. Stoke the chocolate on the stove with a metal pot and a spoon (silicone spatula). In doing so, again, do not forget that all objects used by you must be absolutely dry. Wisdom consists in coating the bottom and sides of the dishes with butter for convenient removal of the melted mass and easy washing of the pot itself. The fire should be moderate, the mass can not be brought to a boil. Chocolate in the dishes must be constantly stirred. It is not necessary to melt to a homogeneous mass, it is possible to remove the dishes, even if small pieces are left. In this case, as already mentioned above, it is necessary to cover the container with chocolate with a food film or lid.

If there is a warm oven after some baking, put the chocolate in a small iron bowl and leave it for a few minutes.

Advices to housewives

How to melt the chocolate, so that it is liquid and does not freeze? This product is very sensitive to temperature changes, it is easy to overheat, so if melted on a large fire or boiling steam bath, the resulting mass will become thick, and then take up the lumps and will be bitter.

It is important to remember about such a characteristic of chocolate as the preservation of heat. Even after you turned off the fire on the stove or took out the cookware with the melted liquid from the microwave, do not stop stirring for a few minutes to avoid burning.

For glaze, add melted butter, warm milk or hot cream to the dishes. In order for your culinary masterpiece to have not only an excellent appearance, but also an excellent taste, choose a product of good quality, in which there is a lot of cocoa butter, and without additives. Porous chocolate, as well as with nuts, raisins or dried apricots is not suitable for melting. These ingredients can already be added to liquid chocolate. This is already a matter of taste preferences.

Now you know how to melt chocolate to make it liquid. Create your culinary masterpieces. Bon Appetit!