When it concerns melting chocolate, there are a few typical mistakes to avoid

If that hasn't occurred to you at least once, consider yourself lucky. You're standing in your kitchen, melting some of India's best chocolate to give as a present. Or perhaps you're anticipating tonight's supper climax, which will be chocolate-dipped berries. When you look up to check the time or converse with the kids, your chocolates online India have turned clumpy and weird, rather than silky smooth. To correct it, raise the temperature and mix it; the longer it cooks, the lumpier it becomes.

Your chocolate has solidified into a block. The good news is that if you haven't burned the nicest chocolate for your birthday, you may still use it in other recipes. Unfortunately, chocolate-dipped strawberries will not be provided tonight. Continue reading to find out about some of the most common ways to ruin chocolate when melting it, as well as what you can do to avoid it.

1. Allowing water to come into contact with the chocolate - A block of chocolate may not appear to contain any moisture, but it does. It's comprised of finely ground dried cocoa and sugar granules, as well as cocoa butter. When a drop of water falls into melted chocolate, the grains cluster around it. This is a takeover situation. You can prevent this by keeping anything damp away from the chocolate. If you're melting chocolate in a double boiler, don't put too much water in the bottom bowl and don't let it boil.

2. Overheating - If the heat is turned up too high before the chocolate has completely melted, it can burn. While burnt chocolate does not seize, it does produce pieces. Other than using it as a face mask or something, you can't do much with burnt chocolate. It is not something you should eat. In this case, the double boiler comes in handy (not totally). Allow the water to simmer again, but do not bring it to a boil. You may also melt chocolate in the oven if you have the time. Swirl the chocolate every few seconds in the oven at the lowest temperature. When melting chocolate, bear in mind that the temperature should not exceed 115 degrees F. It's not hot, but it's not cold either. It works excellent to set the microwave oven at 50% power, check and stir after 1 minute, then nuke and stir every 15-20 seconds till the chocolate is almost melted. Allow the residual heat to thoroughly melt the chocolate while mixing without cooking.

3. Attempting to melt a huge chunk of chocolate - you'll not only be standing over the stove till tomorrow trying to melt it, but you'll have burned it long before the entire chunk is melted. Please cut the chocolate. Attempt to cut it into pieces that are comparable in size. Because dark chocolate burns faster, it should be prepared using chocolate chips, whereas milk and white chocolate should be created with finer bits. This holds regardless of the strategy employed.

4. Attempting to melt it on the burner - It's way too hot and rapidly rising. You are already aware that the chocolate that comes into contact with the pan's bottom will achieve temperatures considerably beyond 115 degrees. It is not a good plan.

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