Chocolate is one of the important ingredients in the preparation of various desserts. However, any housewife knows that attempts to obtain this product at home invariably end in failure. Therefore, if there is a need to make chocolate icing for a cake or cakes, then very few people risk using cocoa for this purpose. It is much easier and faster to melt a chocolate bar on the fire, which after solidification forms a solid crust on the surface of any dessert, even when it comes to fresh fruit. However, in this simple, at first glance, process has its own nuances. If you drown chocolate with a violation of technology, then the end result will be disappointing, since the product may not only lose its ability to solidify, but also lose its taste. Therefore, this procedure should be carried out very carefully, making sure that the chocolate does not overheat and that no water gets into it.
How to melt chocolate at home
To begin with, the chocolate bar must be ground into powder, which can be done with a regular grater. If it is not at hand, it is enough to use a sharp knife with which you need to cut the tile. The smaller the resulting chocolate flakes. The faster they melt. It is absolutely contraindicated to heat chocolate on an open fire. It is best to do this on a steam bath, for which you need to take a sufficiently large and deep dish, pour water into it, bring it to a boil, and then put a container of grated chocolate inside. This should be done in such a way that the water does not get on the chips, otherwise the melted chocolate will never freeze again, and you simply spoil the dessert. As a rule, a standard chocolate bar on a steam bath is heated for 5-7 minutes. If you overdo the chocolate, it will not only finish, but it will also burn, having lost its taste and aroma. However, many people make the mistake of believing that you need to drown chocolate for a long time. This is explained by the fact that the chip from above can retain its original appearance for both an hour and two hours, and at the bottom it melts for a long time. Therefore, the chocolate must be constantly stirred so that it is uniformly subjected to heat treatment. By the way, black chocolate begins to melt at a temperature of + 55-60 degrees, and white turns into a liquid state already at +45 degrees. After receiving a homogeneous mass, the dishes with chocolate should be removed from the plates and immediately use its contents. If the chocolate is melted correctly, then after 20-25 minutes it will harden again.