Melting chocolate chips can be a disaster! Do it wrong and you get a lump of grainy chocolate.
Not to worry. My video will show you how to melt chocolate perfectly.
This method works for liquefying baking chocolate too. But you'll need to break the bars into small pieces first.
There's more than one way to melt a chip. You could use the hot water method. But you run the risk of getting water in your chocolate.
You don't want that! The water will cause the chocolate to seize (harden).
You could use a saucepan to heat them on your cook top. Doable. But that method takes longer. Plus it's easier to burn/ruin them that way.
So let's reduce those risks by using the microwave to melt the chips. It's fast and easy.
It's still possible to cause the chocolate to seize or burn but it's less likely! Especially if you carefully follow my helpful video.
Ok, time to take a look at...
Did you miss any of the info? Not too worry! Here are the steps to melting chocolate shown in the video...
Your chips should now be a smooth liquid chocolate ready for use.
Did you end up with a hard gritty chocolate rock instead? Oops, you heated them for too long! You've created seized chocolate. But...
We can fix that unless you burned it too. If it's burned throw it out. :(
The good news is that the hard chocolate can be made soft and useable again!
The bad news is that it'll never be the same!
But it can be saved. So here's how...
Your restored chocolate should look like this...
Unfortunately, it will be a bit gritty but useable. Not perfect but you don't have to throw away your precious chocolate! :)
How much oil/shortening should you use?
Add the oil slowly so that you don't add more than you need.
Which cooking oils should you use?
Never use butter, margarine or any spread because they contain water.
Interested in melting chocolate chips for dipping? Well, the method is the same. But there's an additional step.
The melted chips don't contain enough cocoa butter to be used as is. The liquid chocolate is just too thick. So you'll have to thin it.
What can you thin it with?
Vegetable shortening works well. Stir in 1 teaspoon of shortening for every 2 ounces of chocolate.
Remember the best day for dipping is when the humidity is low. Humidity can make your liquid chocolate not want to flow.
So you may need to adjust the amount of shortening.
Working with chocolate can be a bit tricky. When melting chocolate chips or baking bars don't rush. A little extra time will save the quality of your chocolate. Overheat it and it can be saved but it won't be the same!
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