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Melting and working with chocolate

Chocolate is fun to work with and versatile. I would suggest buying tempered chocolate.

Tempered chocolate is chocolate that has been heated and cooled many times with the temperature being raised each time. It allows you to heat and reheat without the chocolate thickening and becoming difficult to work with.

Be sure not to put any water or water based flavorings into the chocolate. It will cause it to seize up and it will no longer be usable.

Melt chocolate at a low temperature. Microwaves vary greatly so it’s important to test how quickly your microwave heats chocolate. I begin at 50% power for 30 seconds in a microwave safe bowl.  If your bowl is not hot then you can begin melting it at 50% power for 1 minute. Stir after each minute. If it has not melted after 2 minutes then begin melting at 50% power for 30 second intervals, stirring after each interval.

Chocolate can be used to dip fruit, marshmallows, and cake pops. You can paint and draw with chocolate and put it into molds. So many possibilities.



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