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Softening Chocolate The Right Way
By myarticlenetwork | March 10, 2010
If you love having pudding, it goes without saying that having melted chocolate on top of that makes you go all gaga. Though many folks like satiating their taste buds with liquified chocolate, they don’t pay much attention to the technique of melting chocolates. They in fact do not consider it much crucial task while making a pudding.
Softening the chocolate in the inappropriate way could result in a modified texture. To keep your chocolate, smooth and silky with the right consistency, you should make sure that it is softened in the right way. Here are one or two tips to help you with the same.
The basic and the most necessary thing that you cant do without when melting chocolates is heat. If you think that melting chocolates on high flame will melt them soon, you are mistaken. Do not be in a hurry to get the work done at the earliest and put the chocolates on high flame. This may only do more harm that good as it can destroy the real taste of the chocolate. The perfect way to melt a chocolate is to melt it on nominal flame.
The melting point of chocolate lies between 86 and 90 degrees Fahrenheit and the temperature should not exceed a 115 degrees Fahrenheit in this process. If the temperature does go beyond a 115 degrees Fahrenheit, the chocolate may turn lumpy or coarse. What’s more, if you’re making an attempt to melt white or milk chocolate, the temperature should be even lower.
To make sure that your chocolate doesn’t form lumps, it is advised that you break it into bits. This may not just guarantee quicker melting of the chocolate but also offer a smoother consistency. Break the chocolate into tiny pieces with your hands or chop it approximately. If you have the time, you can even grate the chocolate for better results.
You need to be cautious while stirring the chocolate and also attempt to not to whisk it too much. Be gentle with it and use the right spatula when stirring it. The rubber spatulas are better for mixing liquified chocolate versus their wooden counterparts.
Wooden spatulas tend to retain moisture that can affect the standard of the chocolate and its taste too. Also, make sure that the spatula used to stir chocolate hasn’t been employed for any strong sauces or cooking veg. Make sure that the spatula is absolutely dry.
Finally , don’t cover the pan in which you’re melting the chocolate. This may lead to the chocolate vapors condensing on the lid and falling into the pan again which in turn could result in a loss of texture for your chocolate.
So next time you have to go melt chocolate for the any pudding, ensure that you follow the given tips.
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