You will need
- Two bowls
- Silicone spatula
Cut into tiles of chocolate into small pieces. The easiest way to do this by placing the chocolate on a cutting Board, and using a wide serrated knife.
Prepare for water bath. You should have two containers, one wide and low, which you will put on the fire and fill it with water and a second, preferably glass, which you pomestite in the first. In it you place pieces of chocolate. Please note that the water poured into the first pot, pan or bowl should not reach the edges of the second. Right when the boiling water comes into contact with ? the surface of the second vessel, and steam from boiling water does not get into chocolate.
Place pieces of chocolate in water bath and wait until the edges start to melt. Start to stir the chocolate with a silicone spatula. Chocolate even in the molten state tends to retain its shape, so it is important to constantly stir to achieve a uniform elastic mass.
In some recipes require melting chocolate along with any liquid – milk, cream, liqueur. It is important to remember a few rules. Never add melted chocolate to the cold fluid. Do not immerse pieces of chocolate in the boiling milk or cream. Do not mix the liquid and chocolate as soon as you have them joined. The most straightforward approach is to add warm liquid to melted chocolate, give them a few minutes to warm up together and then, gently, with a whisk, combine in a single mass.
Because chocolate is a mixture of fats (cocoa butter) and dry particles (cocoa and sugar), when you hit the smallest particles of water for two rapidly become wet and stick together. Chocolate becomes lumpy and rough. It is very important to avoid any contact of chocolate with water. Well wipe container for the water bath. Do not use a wooden Board or spatula, as wood tend to retain water. Do not cover hot melted chocolate with a lid as condensation may form.
In order to create chocolate decorations, roses, leaves, openwork lace, inscriptions, – it is not enough just to melt the chocolate. It is necessary to bring the. This procedure is impossible without strictly controlling the temperature of the chocolate. So, if you want to engage in the "chocolate design" is to either purchase a cooking thermometer, or buy a special already-tempered chocolate.