Belgian Chocolates

Melt the chocolate from crafts stores

When you buy chocolate from the craft store, they are usually sold in blocks which is ready to be transformed into different forms. To make that happen, it must melt.

Fusion is not same thing as tempering so never confuse the two. However, the merger is part of the quenching processes can be done using a microwave or a water bath hot.

The good thing about using a microwave to melt chocolate is that you get the results you want quickly with little or no effort and mess. Of course, before you put the chocolate in the microwave, you should put this in a microwave safe container remains cold or barely warm after several minutes.

The ideal setting on the microwave should be at least 50% of low power. This prevents burns or burns. How long does it take to put them in the microwave depends on how you will use. A good foundation will be 1 minute for each ounce of chocolate, to get this first time on a scale.

If by chance you overheated the chocolate, do not panic. Pour into a bowl to cool and add the pieces of unmelted chocolate and stir continuously.

If you prefer to use a double boiler, start by filling the pan with hot tap water, then put more chocolate in another bowl. Since water is just warming up in the background, you should put 1 / 3 of the chocolate and let melt before putting the rest in.

You must stir the bowl frequently so all the chocolate has melted. When this is done is when you pour it into the mold.

Whatever you decide to choose, remember these tips.

First, chop the chocolate into small pieces because it melts faster.

Do Chocolate never come into contact with water, because it will make the block of chocolate unworkable.

When melting chocolate, do this in the heat at low temperature or if you prevent it from overheating.

To prevent bubbles, stir the chocolate frequently using a rubber spatula, only when the outer edges begin to melt.

You must remember that chocolate retains it shape melted again, we must stir constantly So there will be no problems getting around with a spoon, then pour it into the mold.

You can also melt the chocolate with other liquids out of the water. You can use the cream, milk, cream and wine. But most people use water because it is faster and more convenient. But if you try other liquids, make sure you use at least 1 tablespoon of liquid for very 2 ounces of water. This will prevent the chocolate from binding together and become lumpy. But if you use dark chocolate, you may need to add more than 1 tablespoon per ounce.

Melt the chocolate is at the heart of your final product when you pour it into a mold. It does not matter if you choose to use a microwave or double boiler, because you'll do the same thing in the end that is to freeze, then pack it for a gift or serve as part of your dessert.

About the Author

For tips on who invented chocolate and chocolate pictures, visit the Chocolate Facts website.

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