I have come across these useful tips when I was reading the
chocolate making process at work. This will be helpful if you want to make
chocolate novelties, truffles, dips or drops by yourself! These tips allow you
to make a more appealing, smooth and tastier chocolate. Two major problems can
be avoided: seizing and blooming. Seizing refers to formation of hard lumps
since moisture gets into the chocolate. Blooming is the formation of sugar grains
or whitish/ grayish color on the chocolate because of excess heat or cold.
How to Melt Chocolate? (Reference: http://www.chocoley.com/chocolate101.htm)
1) Use only DRY utensils.
2) Don't stir chocolate with a wooden or metal spoon. Use
only rubber spatulas that have not been exposed to strong flavors such as
tomato sauce or garlic.
3) Stir the chocolate slowly & gently, keeping movement
to a minimum.
4) When melting, the ideal
temperature is 108-115°F (42- 46 C). Make sure to completely wipe the bottom of
the pot before pouring the chocolate, whether into a chocolate fountain, fondue
pot, or when making candy.
0 comments:
Post a Comment