There are still many people who don't know the tricks or how to make melted chocolate so it doesn't freeze. This recipe is actually easy to make, but requires certain techniques so that the texture of the chocolate doesn't harden when melted. In addition, there are also some restrictions that should not be done because it makes the chocolate freeze easily.
Liquid chocolate is needed to add delicacy and beauty to a dish. These chocolate creations can be processed into decorations, for example garnishes in various shapes. The appearance of melted chocolate that melts perfectly actually increases the attractiveness of the menu in the eyes of customers.
How to make melted chocolate so it doesn't freeze?
The biggest challenge in melting chocolate is keeping it in shape so that it stays melted. In addition, the appearance of liquid chocolate must remain shiny so that it looks attractive when applied as a topping or filling for dishes. You need the right technique in making melted chocolate so that the results meet these expectations.
There are two ways that you can apply in melting chocolate, namely using the Au-Bain Marie technique or the microwave. Follow the guide to making the perfect melted chocolate below.
1. Au-Bain Marie technique
This technique involves cooking the chocolate in a bowl placed over a pot of hot water. You can use Tulip Dark Compound Chocolate which is easy to melt and work into a variety of shapes instead of couverture chocolate .
First, cut the compound chocolate into small pieces, then put it in a bowl. You should use a bowl that is larger than the pot to heat the water. Wait for the water to be hot but not boiling, then place the bowl of chocolate on top.
Stir the chocolate constantly so it melts quickly. Once completely melted, wipe the bottom of the bowl so that no water gets into the chocolate. Liquid chocolate is ready to be used as a flavor or decoration for your dish.
2. Using the Microwave
You can use a microwave for a more practical method of making melted chocolate. Even though it's easier, you shouldn't let your guard down during the process of melting the chocolate.
Place the chocolate pieces in the microwave , then set a timer for 10 seconds and use the maximum temperature. Take out the chocolate and stir until it starts to thicken, then put it back in the microwave . Repeat this step until the chocolate is completely melted.
Avoid These Mistakes When Making Liquid Chocolate
Many people make some common mistakes when it comes to diluting chocolate. As a result, the final melted chocolate has a grainy texture and burns when cooked. You need to avoid some of the mistakes below so that the chocolate melts perfectly.
1. Cutting the Chocolate Too Large
Chocolate chunks that are too large and block-like are more difficult to melt than being cut into small pieces. As a result, the chocolate is more difficult to stir, so the process takes a long time.
2. Using a Small Bowl
If using the Au-Bain Marie method, avoid using a smaller bowl than the saucepan. A small bowl makes it easier for water to get into the chocolate. Any drips or moisture that gets inside can ruin the texture of the melted chocolate.
3. Allowing the Chocolate to Stand While It's Cooking
Whether using the Au-Bain Marie or the microwave method , you shouldn't let the chocolate sit while it cooks. Always stir the chocolate so that it melts completely and doesn't leave any hard bits in it. This error is overlooked quite often, resulting in a congealed chocolate texture.
Apart from applying how to make melted chocolate so it doesn't freeze above, you need to pay attention to the chocolate ingredients used. Get quality chocolate ingredients from KioskCokelat so that the look and taste of the liquid chocolate is even more perfect. Please contact the KioskCokelat team if you have further questions regarding our products.