Whether or not you are making cakes or merely making an attempt to create a topping for your ice cream, you will certainly have to go through the task of melting chocolate. Many people don’t consider softening chocolate as a significant enough task and do the same without giving it a lot of thought.

Softening the chocolate in the inappropriate way could end up in a changed texture. To keep your chocolate, smooth and silky with the right consistency, you must ensure that it is melted in the right way. Here are one or two tips that might aid you with the same.

One of the 1st and the most significant things to keep in mind when making an attempt to melt chocolate is the heat. You should not ever heat or melt chocolate on a high flame. Many people are virtually convinced to melt the chocolate quickly and heat it on a high flame. This could only take away the flavour of the chocolate. You want to melt chocolate on a positively low flame to be certain that it does not lose it’s taste.

Ideally, the melting point of chocolate lies between 86 degrees F and ninety degrees F. The temperature should never exceed 115 degrees F when liquefying chocolate. If the temperature is beyond 115 F, the chocolate may turn lumpy or coarse. If you are trying to melt white chocolate or milk chocolate then the temperature should be even lower.

To make sure that your chocolate doesn’t form lumps, it is advised that you break it into bits. This may not just guarantee faster liquefying of the chocolate but also provide a smoother consistency. Break the chocolate into little pieces with your hands or chop it approximately. If you may even grate the time, you will even grate the chocolate for better results.

You want to be cautious while stirring the chocolate and also try not to whisk it too much. Be gentle with it and use the right spatula when stirring it. The rubber spatulas are better for mixing melted chocolate as opposed to their wooden opposite numbers.

Wooden spatulas are often not used for this process as they tend to keep moisture which could affect the quality and flavour of the chocolate. Also, ensure that the spatula you are using has not already been employed for any strong sauces or vegetable preparations. Also, the spatula should be absolutely dry when you use it.

In addition the spatula used for stirring slipped chocolates should be totally dry. In the final analysis don’t make the boo boo of covering the pan. This can not let the vapors burn from the pan. As a consequence the chocolate vapors have a tendency to condense on the lid itself. This falls into the pan again. This could considerably mar the feeling of the first chocolate.

So next time you’ve got to go melt chocolate for the any dessert, make sure that you follow the given tips.

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