How to melt chocolate

How to melt chocolate

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From
Decorated
Photographer
Danielle Wood

For baking, I like to use dark chocolate with a minimum of 70 per cent cocoa solids. Chocolate brands vary in flavour quite a lot so try a few until you find one that you like and keep a stash in your store cupboard. Chocolate needs to be heated gently as it can become overheated and grainy quite easily.

Ingredients

Quantity Ingredient
dark chocolate with a minimum of 70 per cent cocoa solids

Method

  1. Using a sharp, serrated knife, chop your chocolate very finely. I find it easiest to do this while it’s still in a block rather than breaking the block up into squares first. Finely chopped chocolate will melt quickly and evenly so you’re less likely to overheat it.
  2. Place your chocolate in a heatproof bowl over a pan of just simmering water. Make sure that the water doesn’t touch the bottom of the bowl. Gently stir the chocolate and remove from the heat when about two thirds of it has melted to avoid overheating. Continue to stir until all the chocolate has melted.
Tags:
cake
cakes
baking
decorating
party
special
occasion
birthday
april
carter
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