There are three ways to turn chocolate into liquid gold: traditional, modern, and royal.
Serious pastry chefs say that this should be done in a water (steam) bath in a saucepan. In their opinion, chocolate requires respect, and we do not just transfer the sweet substance from one state to another, but we impart special properties to it. Why do you need the right mood of the culinary specialist and intimate communication with the product. Good old pastry alchemy.
- Take two pots: one of them should fit in the other.
- Fill a large saucepan with 1 to 2 cm water and bring to a boil.
- Reduce heat to low and insert in a smaller casserole with chocolate bar.
- Stirring the sweet mass constantly with a wooden spatula, bring it to a homogeneous liquid state.
ON A NOTE. Do not cover the pots with a lid; condensation will collect on it, drops of which can spoil the melted chocolate.
How to melt chocolate in the microwave
Frivolous confectioners, who have children, a cat and a husband, and generally have no time, prefer a quick modern way - melting in the microwave. Probably, the Aztecs, whose chocolate was worth its weight in gold, would have chopped off our hands for this. Nevertheless, frivolous pastry chefs also turn out chocolate desserts - you will lick your fingers.
- Do this at minimum power or in Defrost mode for 1-2 minutes for a 100 g tile.
- Place the chocolate in a porcelain, ceramic or glass dish.
- Open the oven often and stir the frosting to keep it from burning.
The royal way is the chocolate fountain. But let's talk about it separately.
GOURMET SECRETS
Stir some liqueur or coconut milk into the chocolate mass to give the dessert an unusual taste. Adding cocoa butter or cream will make it thinner, which is especially important for fountains. Bitter chocolate is good for emphasizing the sweetness of the fruit. That is, it is very easy to overeat with a ripe banana in dark chocolate until the very state “I can’t take it anymore, hold me!”. But milk chocolate softens the sourness in fruits - it is good for berries.
How to make a chocolate fountain
The fountain is not only a pastry machine, but also a way to turn a dessert into a show with guests. Host a "Feed Another" contest using chocolate-drenched fruit. Promise the victory to the most smeared participants.
Making liquid chocolate for a fountain is very simple - you just need to put a bar in the bottom bowl and turn it on. The flowing sweetness completely breaks the will of everyone present, so it ends very quickly. Be sure to have a supply of tiles ready and add them to the fountain periodically.
ON A NOTE. You can quickly melt the chocolate in the fountain bowl by breaking the tiles into small pieces and setting the temperature to maximum.
For a royally luxurious fountain, use chocolate that contains at least 60% cocoa butter. Then it will fall from the terraces in a viscous and uniform stream. The treat should be free of nuts and raisins, as they can block the fountain mechanism and disable it.
Choose your fountain in our Chocolate Fountains section.
Sweet parties to you!
See how easy it is to melt chocolate.
