Often when preparing desserts, we come across the recommendation "pour melted chocolate in the end". The final touch that adds sophistication to the most straightforward confectionery. How do you melt chocolate while retaining the aroma and velvety shine of the surface?
It is necessary
-
- Chocolate
- Butter for lubricating the container
- Pot of water
- Heat resistant container
- suitable for "water bath" diameter
Instructions
Step 1
Place a pot of water on the stove to heat up. Set the heating temperature so that the water does not boil. The best temperature for melting chocolate is around 50 degrees Celsius for dark chocolate and around 40 for white.
Prepare a bowl for melting chocolate by greasing the inside with butter.
Grind the chocolate. Small pieces will melt faster and the mass will become more homogeneous.
Step 2
Place the container with chocolate chips on a pot of hot water so that the bottom does not come into contact with the surface of the water.
To properly mass to prevent the appearance of lumps.
Do not overheat the chocolate so as not to get a gray coating on the frozen chocolate mass.
Step 3
Pour ready-made hot chocolate immediately into molds or use to decorate dessert.
