Can you melt chocolate in milk? How to melt chocolate so that it is liquid

For children and adults. It is very difficult to calculate how much of this sweetness flies off the shelves every day. Sweets, tiles, sets appear both at home and on tables in offices, and in secretaries' drawers. Someone grabs a couple of chocolates with them on the road. After all, everyone knows that it is not only tasty, but also healthy.

For a good housewife, such a product is indispensable for preparing many confectionery dishes. It is laid out in squares, added to the filling, rubbed for sprinkling and drowned for glaze. How to melt chocolate at home, let's try to find out in this review. Let's consider different options. After reading the article, you can choose the perfect way for yourself. But first things first.

Why melt chocolate?

Basically, in a liquid consistency, this product is used in the "confectionery". As a decoration for cakes and pastries, croissant filling, icing for fruits, nuts. In addition, the mass is used to make cocktails and even cosmetic masks. Therefore, a competent housewife should surely know how to melt chocolate at home. And most importantly, what kind of "melting" it can be subjected to, and what types of process it is better not to mess with.

For confectionery production, special chocolate, culinary, is most often used. It is ideal for kindling, as is white, which is generally considered the ideal base for many masterpieces from bakers and pastry chefs. Dark chocolate is also well exposed to high temperatures, only it may take longer to process. But porous tiles are not recommended to be melted, since it will be difficult to achieve a homogeneous mass. You should not take chocolates with additives in the form of various candied fruits, nuts, raisins and stuffings for this procedure. This will affect the consistency and taste of the product when melted. Before starting the process, you need to familiarize yourself with the cocoa content in the product, it should be at least 50%, and also make sure that there are no vegetable fats, as they affect the clotting of the mass.

How will we heat?

How to melt chocolate at home? Now we'll find out. The main thing to do before starting the process is to properly prepare the chocolate. It is impractical to immerse a whole tile in a container. It is better to break it into small squares or grind it to medium crumbs.

It is difficult to melt chocolate on an open fire or electric stove, but it is quite possible. Especially if the addition of butter or cream is provided for obtaining the mass, for example. In a saucepan or ladle over low heat, first these two components are brought to a homogeneous consistency. Then the prepared chocolate chips are poured out, while the mass must be actively stirred, preferably with a wooden flat spatula or spoon.

Another cooking option

The second method is more gentle and effective. To melt chocolate in a water bath, you need to prepare not one, but two dishes. The first, large bowl, ladle or pan, is filled with water and put on fire. We are preparing a second vessel, which should be slightly smaller in size. A shallow wide plate or bowl, not too thick-walled, works well. We dip the chocolate already prepared for kindling into it.

When the water has heated up to 80 degrees, we make up the so-called water bath. If the second vessel has side handles, then they can act as clamps when installed on a pot of water. You can also use any grid as a stand. It is desirable that the bottom of the "chocolate box" does not come into contact with water, and the liquid does not boil. And, of course, constant stirring of the mass is mandatory.

Making it in the microwave

Those who know how to melt chocolate properly recommend another tool for this process - a microwave. A lot depends on what characteristics your unit has. However, the mode that is best for melting is "Defrost".

We dip the chocolate into the dishes and put in the oven. Every two or three minutes, the process should be interrupted so that the vessel does not become very hot, and also to mix the mass.

There are many tips on how to melt chocolate for a cake. It must be understood that in pure form the product is rarely used without additives. You can melt the chocolate in any way, leaving the pieces. Then add the required amount of butter and cream according to the recipe. Only not in a cold, but in a hot state. And then the remaining pieces will evenly melt. Add liquid for frosting. One tablespoon is enough for 50 g of milk chocolate, and a little more - for the same amount of bitter.

A small conclusion

Now you know how to melt chocolate at home, so arm yourself interesting recipes and create! We hope that our tips will help you in this process. I wish you success!

The simplest and fast way decorate homemade cakes - pour them with delicious chocolate icing. Compared to the preparation of creams and other confectionery coatings, this option will probably take the least time, and it will look and taste seductive and fragrant. However, even this simple process requires a competent approach, otherwise the culinary masterpiece may be spoiled. There are not so many proven ways to melt chocolate. Each hostess chooses the one that is simpler and more pleasant for her personally and will bring maximum pleasure to the guests.

The taste of chocolate goes well with the vast majority of ingredients used in the production of desserts:

nuts;
ice cream;
fruits and berries, including dried ones;
coconut flakes,
marmalade;
different types of creams;
condensed milk, etc.

With such a variety of options, calling on your design skills, you will certainly create an inimitable chocolate miracle even from an ordinary gingerbread.

What kind of chocolate is better to take?

The easiest way to prepare the glaze is to bring the finished chocolate bar to a liquid state. The main thing here is the correct choice of source material. Indeed, often in stores under the guise of chocolate, sweet bars are sold with a minimum cocoa content, but with the presence of chemical and other additives. When melting such a product, even fully observing the technology, you can get the most unexpected results, not to mention harm to health.

To avoid unpleasant surprises, it is necessary to choose high-quality milk or dark chocolate with a high content of cocoa powder and cocoa butter. In such cases, these ingredients appear in the first lines in the composition of the product.

It is necessary to avoid pastry bars saturated with trans fats and sugar. In addition, even from high-quality chocolates, it is better not to take for melting those that contain nuts, raisins and other flavors - except perhaps as an experiment.

It should be borne in mind that milk chocolate, when melted, will give the most plastic and obedient glaze. The dark chocolate mass will harden extremely quickly and give a very dense surface. It is also convenient for molding decorative elements.

If this option does not suit you, add a couple of tablespoons of milk or cream to the chocolate when melting. A small piece of butter will also add softness and shine and prevent the icing from burning, especially if you grease the bottom of the cooking dish with it.

How to melt chocolate: basic methods

in the microwave

With the current mass availability of such an important achievement of technological progress as a microwave oven, the question of how to melt chocolate at home is solved in no time. Here you do not need to stand at the stove, not taking your eyes off the boiling mass, when every second can be decisive.

It is enough to break the tile, put the pieces in a glass or ceramic bowl and put in for one minute in full power mode. After that, mix well and return back for another half a minute. You need to repeat this cycle three times to get a homogeneous mass.

There is an even easier way: melt the chocolate slices for two minutes in the defrost mode. If after that there are small pieces in the mass, mix and turn on for another minute in the same mode.

The mass from the microwave acquires a special consistency, ideal for forming chocolate decorations of various shapes - flowers, leaves, letters, etc.

On the stove

The stove is always at hand, so any home pastry chef should know how to properly melt chocolate on it. The main risk here is burning. To minimize it, it is better to take a pan with a double bottom. Add a spoonful of butter or heavy cream to the broken chocolate and, stirring, bring to a boil.

The main thing is to immediately remove from the fire, without letting the mass really boil, otherwise a homogeneous consistency will not work.

On a water bath

Unlike melting on the stovetop, this method will keep the icing from burning, but it will still require the utmost attention. A bowl with chocolate pieces and 20 g of butter is placed in a deeper container of boiling water.

Throughout the entire melting time, the mass must be stirred, and as soon as it has become homogeneous, remove from heat and use for its intended purpose.

How to make liquid chocolate icing?

On milk

Milk-based chocolate icing is considered the most delicate in taste. To prepare it, you will need, per one bar of chocolate: a quarter of a glass of milk, a tablespoon of sugar and a little butter to rub the bottom of the dish.

Pour milk into this dish, pour granulated sugar and we will gradually heat on a not too hot stove for 3-4 minutes, until the sugar grains are completely dissolved. When this happens, remove the saucepan from the stove and stir in the chocolate melted in the microwave or water bath.

It remains to cool the resulting mass and apply as directed.

With sour cream

Glaze with the addition of sour cream is very plastic, creamy, with a barely perceptible sourness. The fatter the sour cream, the richer the taste, aroma and texture of the finished product.

Take 100 g of 20% sour cream, 100 g of dark chocolate, 2 tablespoons of powdered sugar and 35 g of cow's butter.

Chop up the tiles into small pieces. Put the cream and powder in a container, bring to a boil and remove from the stove. Now you need to pour the chopped chocolate, wait for it to dissolve for three minutes, add the butter and mix well again. Then cool and apply evenly on the surface of the confectionery.

Creamy chocolate icing is respected by many culinary masters because it allows you to achieve the formation of spectacular streaks on the surface of the dessert. It is prepared from 80 g of dark chocolate pieces, 40 g of heavy cream and the same amount of butter from them. All this must be melted in a water bath, stirring, until completely homogeneous.

Impeccable chocolate icing looks very impressive even without additional decor: smooth, shiny, silky, eye-catching. It gives the surface of the cake and other pastries a perfect smoothness. It will be possible to achieve such a consistency if a number of conditions are met.

Cream and butter must be added if your goal is a glossy glaze.
In the process of cooking, the icing should not be covered with a lid: drops of condensate falling from the lid will break the chocolate idyll.
Do not overheat the chocolate, otherwise the icing from it will be dull, dry, loose or lumpy. When melting a tile, it is better to remove the mass from the fire a little earlier than later, even if there are small unmelted pieces in it - they will quickly dissolve with further stirring.
High-quality white chocolate can also be melted and used for glazing purposes. But it should be remembered that it is more capricious than usual, so in this case it is better to refuse the stove and use a water bath. It must be remembered that the frosting white chocolate hardens very quickly and forms a brittle surface, but an important advantage of this product is its mild taste and the ability to be painted in any color.
If you add pre-soaked gelatin (10 g per 100 g of mass) to freshly brewed, still warm glaze and mix well, you will get an incomparably radiant, mirror coating. Ideally, it should be applied to a frozen surface.

Conclusion

Chocolate icing is one of the basic means of decorating confectionery. Brewed flawlessly, it tastes and looks great even on its own. Knowing how to melt chocolate, you already have the necessary minimum skills to make it.

Mother of two children. I have been running a household for more than 7 years - this is my main job. I like to experiment, I always try various means, ways, techniques that can make our life easier, more modern, richer. I love my family.

If for the first time you decided to surprise your loved ones with a confectionery masterpiece made from chocolate, then you should get to know this product better. And what is important with its features and possible surprises that chocolate can present with its inept use.

Methods for melting chocolate
Not everyone can melt chocolate properly. Many people face problems related to the consistency of chocolate, its premature setting, etc. To avoid all these troubles that can happen at the most inopportune moment, you need to carefully familiarize yourself with the technology of melting chocolate.

So, let's begin. First way
Chop up the chocolate so that the pieces are as small as possible. the same size. This is necessary for uniform thermal exposure; place the prepared chocolate pieces in a clean and DRY container (bowl, saucepan); Place the container over a saucepan of simmering water so that the bottom of the bowl of chocolate does not touch the water. Thus, we create a steam bath. Stirring, we monitor uniform heat treatment; after the chocolate has melted well, it can be removed from the steam bath and used for its intended purpose.

It is important to know!
The volume of the bowl with chocolate should not be less than the pot of water, otherwise the steam will penetrate into the chocolate. And this will already spoil the quality of the melted product. If water or steam gets into the mass, the chocolate will begin to harden and lose its elastic properties.

Do not cover the melted chocolate with a lid to avoid condensation.

The spoon with which you will stir the chocolate should also be dry. Because a drop of water can bring an unpleasant surprise.

If desired or necessary, you can add butter to the chocolate mass (according to the recipe) or coat the pan with it for more convenient removal of chocolate from the container and easy washing.

The temperature of melted chocolate should not exceed 50 degrees.

Second way
This method is used to melt dark chocolate. Chopped chocolate must be put in a saucepan and placed in the oven at the lowest temperature. Keep for 8-10 minutes.

Third way
If you need chocolate mass to be mixed with other ingredients, and not for brushing or pouring, then chocolate can be easily and quickly melted in the microwave. To do this, the temperature regime and power must be minimal. The most suitable is the "defrost" function. In no case do not overheat the chocolate, that is, do not overexpose it in the microwave, otherwise it will quickly thicken.

What kind of chocolate is better to use for melting. How to melt chocolate properly
It is known that chocolate can be black, white, milk and porous. Each of them is good in its own way. However, not all types of chocolate can be used for melting.

Here, for example, it is better not to use porous chocolate for kindling, it is difficult to heat and, as a result, it is impossible to achieve the desired consistency and quality of the chocolate mass.

To get a high-quality chocolate mass, you must choose pure chocolate (without nuts, raisins and other impurities).

White chocolate is an excellent art material. It can be used as a decoration for all kinds of confectionery. White chocolate can even be tinted to your desired color. To do this, it must be melted in a steam bath, as described above. Add a little vegetable oil and food (liquid or gel) coloring. By the way, gel dye is added to the mass in the amount of 2-3 drops per 100 grams of chocolate. Mix quickly and use as directed.

For the manufacture of confectionery masterpieces, the main types of chocolate are usually used - these are special culinary chocolate, dessert (table), couverture and fudge.

Culinary chocolate is the most popular and affordable. Its varieties are distinguished by the presence of cocoa butter in them. The taste, color and density of chocolate directly depends on the amount of this same oil.

Dessert chocolate is very convenient in confectionery applications, but it has a thick consistency when kindled. It is better not to use it as a glazed coating.

Couverture is the most expensive type of chocolate. It has a significant content of cocoa butter. When melted, it has a smooth, shiny texture. That allows you to use it in various directions and make real confectionery masterpieces.

Fudge, in turn, has the lowest content of cocoa butter, but it is very convenient in the preparation of all kinds of confectionery.

Many recipes involve the use of liquid natural chocolate, but not all housewives know how to melt it properly. The product is used by confectioners to make chocolate fountains, decorate cakes, muffins, make cocktails, mousses, mochas and other culinary masterpieces. At first glance, it may seem that preparing an exquisite filling is not difficult, but this misconception is erroneous. Before proceeding with the procedure, it is necessary to choose chocolate with the optimal composition.

How to choose the right chocolate

One of the best options for melted chocolate is the couverture variety. It has an overly expensive pricing policy due to the high content of cocoa butter and natural composition. When melted, the couverture looks perfect: a thin crispy crust with a glossy sheen beckons you to taste all its delights.
Stop buying cheap chocolate bars. Even in solid form, they do not differ in exquisite taste, and when heated, all preservatives will come out.
The worst option is aerated chocolate. Even a premium product is not suitable in structure for the heating procedure.
Before you pay for the goods, carefully study the column "Composition". All components must be natural with a maximum cocoa butter content. Chocolate should not contain E-preservatives of unknown formulations.
When choosing chocolate, give preference to a pure composition without flavorings. It is also worth refusing to purchase a product with raisins, dried apricots, nuts, yogurt filling, cereals and other things.
Pay attention to the chocolate mass marked "table". It is used by confectioners to make chocolate fountains, because the composition melts without forming lumps.
There are various forms of melted chocolate. For example, the glaze is more liquid, translucent in some cases. Chocolate for inscriptions is viscous, thick and easier to process. Depending on the idea, choose dessert (liquid) or confectionery (thick) chocolate.

Method number 1. Break the tile into separate small rectangles about 1 * 0.5 cm in size. Place the chocolate in a shallow plate, arrange the squares so that one part does not lie on the other. If this is not possible and the plate is too small, lay out the parts in two rows. In no case do not put chocolate in three or more rows, otherwise lumps will form.

After careful preparations, set the “Defrost” mode on the microwave. Place the container on the edge of the turntable. Set the defrost duration based on the following proportions: to melt 100 gr. chocolate, you must turn on the oven for 2 minutes 20 seconds. Therefore, 200 gr. will “defrost” 4 minutes 40 seconds and so on. Based on the amount of product you have.

It is important to stir the composition regularly with a toothpick or dessert fork with three thin prongs to eliminate the possibility of lumps. After every 20-25 seconds, pause the microwave, remove the chocolate and stir it.

Method number 2. This method differs in the form of supply and the duration of heating. Grind the chocolate into fine crumbs by passing it through a blender or coffee grinder. You can also grate the product on a medium grater. After that, take a flat plate with folded edges, lay out the chocolate chips in an even layer so that there are no slides and large accumulations of the composition in one place.

Put the container in the microwave not in the middle or edge, but in the place between them. Set the "Defrost" mode. The duration of heating can be calculated as follows: per 100 gr. product takes 1 minute 40 seconds, per 200 gr. - 3 minutes 20 seconds, respectively. As in the previous method, take out the chocolate to stir every 15-20 seconds.

A negative feature of melting chocolate in the microwave is the matte texture in the final (frozen) form. It looks more beautiful when the chocolate glistens and shimmers. This method is good for making eclairs, muffins and other pastries that do not involve aesthetic decoration with melted chocolate.

Prepare a pot with a thick bottom in advance, it is good if it is enameled or non-stick. Fill the container with water not to the brim. Heat the water to 75-85 degrees, keep this temperature regime for another 10 minutes after boiling.
Break the chocolate bar into small rectangles about 1cm x 1.5cm, place in a smaller non-stick pan. Make sure that the container is completely dry before placing the chocolate, otherwise the mixture will burn. For more persuasiveness, wipe the pan with a cotton towel.
Now you need to put the pan with chocolate in a tank of water so that the small container with the composition does not come into contact with water. Any even the slightest overheating of chocolate by condensate or steam will change its consistency and taste. As a result, if you pour chocolate with mastic, it will crack after 3-5 hours. For the most part, this remark is typical only for milk and white chocolate. It refers indirectly to black (if the cocoa butter content in the product is less than 60%).
If you are melting dark chocolate, do it on the slowest fire possible. If heating is carried out on white and milky mass, turn off the stove altogether. This is due to the fact that the last 2 types heat up faster, so they need less time. Stir the chocolate constantly with a wooden spatula or Chinese chopsticks for sushi.
When the product has melted, wrap the container with foil or cling film, make several large holes so that condensation does not accumulate. Wait 2-3 minutes, during which time the chocolate will melt and turn into a homogeneous emulsion.

A common mistake people make is using the stove incorrectly. You can easily spoil the chocolate if you carry out the procedure on medium heat. The composition will quickly melt, and then take lumps that are difficult to heat. To avoid this, first boil the water, then set the fire to low or turn off the stove.
To melt the icing, add heavy cream to the chocolate. Preheat them in the microwave, then carefully pour in. You can also replace this component with melted butter. This move will help melt the dark chocolate faster.

There are cases when it is not possible to melt chocolate either when using a microwave or in a water bath. This is due to the fact that the original product is of poor quality, which has been lying on the shelf in the store for a long time. Also, if the chocolate contains less than 60% cocoa butter, it will be difficult to melt.

Video: 3 ways to melt chocolate

Any self-respecting housewife should know how to melt chocolate so that it stays nice and glossy. This is an indispensable attribute of confectionery decor, without which it is difficult to imagine cakes and any sweet desserts. Chocolate delicacy should remain beautiful and shiny, which can only be achieved by strictly following the recommended melting technology.

What kind of chocolate to choose for melting

Suitable for decorating confectionery and flour products: bitter, dark, milk and white varieties of chocolate. The only existing limitation relates to the quality of the product. It is impossible to make an aesthetically pleasing liquid base from a cheap surrogate. It will inevitably begin to roll, form lumps, or vice versa, it will turn out to be too watery.

Unfortunately, the price cannot be considered an indicator of a good quality product. The high demand for real chocolate has given rise to the emergence of counterfeit chocolate. It is not uncommon for a frank fake to be hidden in the branded packaging of a trusted manufacturer. To avoid wasting money, you need to know the hallmarks of a real dessert.

Features of melting chocolate

Almost every cake or dessert recipe involves the use of liquid chocolate to make decor. A beginner can make it in ordinary apartment conditions. But for this it is useful to know some tricks on how to melt chocolate on a cake. Kitchen helpers will help in this: a microwave oven, a water bath and gas stove. And for fondue, you won’t need them either, you only need a bowl specially designed for this dessert, into which the components of the future glaze are loaded and heated with an ordinary candle (although this is a long, but classic cooking method).

To get it, you need to choose the right tile. The following signs will help you recognize it:

Price. Real chocolate contains ground cocoa and cocoa butter. These imported components are initially expensive. Plus, you need to factor in shipping costs. Therefore, the price tags start around 200 rubles.
Bitter and dark chocolate should not melt in your hands even in hot weather. The rule does not apply to white and dairy varieties.
The product label must indicate GOST, not TU (technical condition). This feature is relevant only for domestic products.
Best before date. Real tiles should not be stored for more than 1 year. This is the maximum shelf life of dark chocolate. The remaining varieties are suitable for use for several months.
List of ingredients. A real chocolate bar at least 1/3 consists of grated cocoa and butter of the same name. Among the components, the presence of palm, coconut and any other vegetable fats is unacceptable.
The presence of fillers. A good quality product is not suitable for melting if it contains a filling or additional ingredients (nuts, raisins and other flavors).

Note! Proper chocolate is made from grated cocoa. The presence in the composition of the powder analogue, flour, stabilizers, substances encoded with the letter E with numbers and dyes is unacceptable. Porous tiles for melting are also unsuitable.

For icing and decorating the cake with figurines

In Soviet times, it was customary to decorate pastries with icing. For this purpose, any chocolate was suitable, including not of the highest quality. But if there is a complicated task - making a sweet decor, then it is better to familiarize yourself with the information in advance on how to properly melt chocolate to decorate the cake. This will ensure that the figurines are firm and won't start to melt when the cake is taken out of the fridge.

Ideally, gourmet chocolate should be used. Then the dessert will acquire unsurpassed taste, and the decor itself will acquire a beautiful glossy structure. But given the high cost, it is allowed to use icing with cocoa butter substitutes. The viscous mass is easy to use, quickly hardens and looks spectacular. There is only one drawback - poor taste compared to couverture.

For fondue

The whole trick of making fondue is how to melt the chocolate so that it is liquid. The base for the coating is chosen, following the general recommendations. For dessert, it is customary to use dark or white chocolate.

The classic version of the bitter product of the Toblerone brand is considered. It has the most cocoa butter, so it melts more easily. If desired, it can be replaced by another product that meets the requirements. The tiles are poured with cream and heated in a special fondue bowl.

For hot chocolate

Regarding the type of delicacy, restrictions on the use have not been established. In cooking it is allowed to use:

tiles;
lumpy confectionery chocolate by weight;
cocoa powder (in this case, the drink will turn out to be much poorer in taste and aroma).

By the way! The ideal is obtained from a base component rich in cocoa butter. The taste of such a drink is richer and more refined.

In the classic version, it is customary to make a drink from 70% of a bitter product. How to properly melt chocolate at home to emphasize its original qualities is discussed in detail below.

For fruit in chocolate

When preparing a dish, there are no strict recommendations on which chocolate is better to melt. Almost all varieties are suitable (white, milk and dark). Considering that its main purpose is to decorate a dessert, it is allowed to melt chocolate with berry additives, colored in a characteristic pink hue. But this option should also be natural and not contain GMOs.

The dessert combines well and looks spectacular chocolate pattern, made in a contrasting color with respect to the background. That is, fruits or berries with a dark coating are decorated with a white ornament (and vice versa).

How to melt chocolate in the microwave

The method is suitable for making chocolate border, figurines and icing. The microwave helps to get a sweet liquid mass in a minute, while it would take much longer to melt the product on the stove.

The procedure for melting chocolate for a cake in the microwave:

The chocolate breaks into small fragments. It is convenient to do this according to the drawing. Therefore, the result should be a lot of squares, triangles or rectangles.
Place the workpiece in a glass or ceramic dish that is allowed to be heated in the appliance (it should not have aluminum rims and other ornaments, they will start to sparkle in the oven).
Set the maximum power and melt the chocolate for half a minute.
Remove the melted pieces, mix lightly and return to the microwave for another 30 seconds.

Melting chocolate can be carried out in the defrost mode (it will not take longer). The prepared pieces are placed in the compartment for 2 minutes, after which they are stirred. If the chocolate has not had time to completely melt, it is returned to the firebox for another 1 minute.

How to melt chocolate in a water bath

Chocolate melted in a water bath acquires a special gloss and a liquid structure that is easy to work with. In this case, the product melts under the influence of steam. The advantage of this method is that fillers (butter, cream) can be melted simultaneously with the base component.

How to melt chocolate in a water bath to decorate a cake:

Prepare 2 pots to create a steam generating structure. Partially fill one of them with water and bring to a boil, and install the second (smaller diameter) in it so that the bottom does not reach the water level.
Put the chocolate pieces plus 30 g of butter in a bowl and start heating the mixture. It will slowly start to melt.
Make sure that splashes of water do not fall into the dishes with future glaze.
When the mixture acquires a shiny, uniform texture, remove the container from the steam.

Important! Under the influence of high temperatures, the product may begin to stick to the walls of the dishes. To avoid trouble, the melting mass is constantly stirred with a wooden spatula.

Chocolate icing is not intended for long-term storage. It is put into use immediately after preparation, poured over a cake or biscuit.

Can you melt chocolate on the stove

You can melt chocolate without the use of special tools. For these purposes, a stove and a pan with a thick bottom are suitable. This method should not be used by beginner confectioners. If overheated during melting, the product will begin to delaminate and become completely unsuitable for decorating desserts. Therefore, in cooking on the stove, it is so important to correctly determine the end of heating.

The melting technology is identical to the variant with a water bath, with the only difference that continuous stirring of the melting mass is required. A 10-second stop is enough to irreparably damage the product. The ideal tool for this is a wooden spatula.

When melting on the stove, different-sized pieces can play a cruel joke. At that moment, when large fragments begin to soften, small ones will already have time to boil twice. Therefore, before loading into the pan, you need to make sure that the tile is broken into pieces of approximately the same size.

With how to melt on the stove, a whole problem can be drawn. It has one distinctive feature - a lower melting point compared to bitter and dairy varieties. Not knowing this causes the chocolate to burn out and curdle.

Partially damaged mass can be reanimated. To do this, add butter (at the rate of 1 tablespoon per tile). The resulting icing will have a rough texture, so it is not recommended to cover the cake with it. But for adding to the dough, biscuit or sauce is perfect.

The safest option for melting white tiles is a water bath. The product is removed from the stove at the moment when 60% of it has melted, and the rest has the form of leaky lumps. Constant stirring is a must for proper melting of the white treat. It must be continued after heating, because the product is heated by inertia for some more time.

The process of melting chocolate in professional slang is called tempering. Simple housewives almost never manage to cook it the first time. To master all the tricks of the technique, serious practice is required. Confectioners share their experience:

gentle home method of melting - a water bath (on the stove or in a microwave oven, there is a high risk of delamination);
do not try to speed up the softening process and cover the dishes with a lid (this will lead to the formation of condensate, which will significantly spoil the taste of the sweet mass);
it is necessary to provide gradual heating (sudden temperature jumps will worsen the texture);
you can dilute the mass not only with cream and butter, drinking water is suitable for this purpose (but in this case you get a liquid couverture);
if it was not possible to find products with a high content of cocoa butter, the usual creamy analogue will help to add shine to the mass;
you can not violate the temperature regime (a kitchen thermometer will help eliminate the error).

A laser pyrometer is ideal for working with chocolate and any kind of glaze. It allows you to measure the temperature in a couple of seconds without actually touching the product.

Chocolate melting point table

Important! You can not mix different chocolate in one container. This applies to both the variety and the brand of the manufacturer. The concentration of oils and cocoa should be the same in all tiles.

Professionals give comprehensive recommendations on how to melt chocolate. All of them are elementary in execution and come down to observing the temperature regime. It is not necessary to look for lumpy chocolate, which is used in pastry shops, a regular store-bought bar of good quality will do.