To make the most out of your chocolate fountain unit, your
chocolate must be melted properly, otherwise it may have a different and
odd look, smell, and taste which your party guests will surely would
not appreciate.
So, follow these three correct ways of melting chocolate for a chocolate fountain.
1. Melting Chocolate With Hot Liquid.
Heat up a few cups of water, (depending on how much chocolate you intend to melt). Turn the heat off just before the water boils. Put your chocolate in a stainless or ceramic bowl and then pour in the hot water until your chocolate has just submerged. Leave it for five to ten minutes. Then pour the water out of your bowl while holding your chocolate in place using a ladle or spoon. Do not worry about the water mixing with your melted chocolate. It won't. This is because the chocolate is made mainly of cocoa butter, therefore water will naturally slip off as you drain it. Whisk your chocolate until fully melted with a smooth texture.
This method is very old and perhaps outdated, but it sure does the work just fine.
2. Melting Chocolate Using a Microwave Oven.
Since microwaves do not always deliver the best cooking results, see to it that you frequently check your chocolate while its in. Otherwise, it might lead to fat separation or burning. If you will melt dark chocolate containing higher amount of cacao, cook four ounces on medium low heat for two minutes.
In the case of white or milk chocolate, microwave in low heat for about two minutes. It will not melt directly in your microwave, but will soften and look wet or shiny at the same time. When it does, remove your chocolate from the microwave and stir. Do this until it is smooth and shiny.
3. Melting Chocolate Using Double Boiler.
Heat some water about one inch deep in a sauce pan. When the water simmers, turn your heat low.
Put your previously chopped chocolate in a stainless steel bowl and place the bowl over your pan with simmered water. Take note: do note let the bowl touch the water. Leave it for about 15 to 20 seconds. Do not mix it yet. Then, with a spatula, mix your chocolate until fully melted with a smooth texture.
Tips:
• the smaller you chop your chocolate, the faster it will melt.
• always check on the manual of the chocolate fountain unit for the recommended amount of chocolate
• you may want to put a little vegetable oil when melting your chocolate
So, follow these three correct ways of melting chocolate for a chocolate fountain.
1. Melting Chocolate With Hot Liquid.
Heat up a few cups of water, (depending on how much chocolate you intend to melt). Turn the heat off just before the water boils. Put your chocolate in a stainless or ceramic bowl and then pour in the hot water until your chocolate has just submerged. Leave it for five to ten minutes. Then pour the water out of your bowl while holding your chocolate in place using a ladle or spoon. Do not worry about the water mixing with your melted chocolate. It won't. This is because the chocolate is made mainly of cocoa butter, therefore water will naturally slip off as you drain it. Whisk your chocolate until fully melted with a smooth texture.
This method is very old and perhaps outdated, but it sure does the work just fine.
2. Melting Chocolate Using a Microwave Oven.
Since microwaves do not always deliver the best cooking results, see to it that you frequently check your chocolate while its in. Otherwise, it might lead to fat separation or burning. If you will melt dark chocolate containing higher amount of cacao, cook four ounces on medium low heat for two minutes.
In the case of white or milk chocolate, microwave in low heat for about two minutes. It will not melt directly in your microwave, but will soften and look wet or shiny at the same time. When it does, remove your chocolate from the microwave and stir. Do this until it is smooth and shiny.
3. Melting Chocolate Using Double Boiler.
Heat some water about one inch deep in a sauce pan. When the water simmers, turn your heat low.
Put your previously chopped chocolate in a stainless steel bowl and place the bowl over your pan with simmered water. Take note: do note let the bowl touch the water. Leave it for about 15 to 20 seconds. Do not mix it yet. Then, with a spatula, mix your chocolate until fully melted with a smooth texture.
Tips:
• the smaller you chop your chocolate, the faster it will melt.
• always check on the manual of the chocolate fountain unit for the recommended amount of chocolate
• you may want to put a little vegetable oil when melting your chocolate
Visit Chocolate Fountain Co.
if you want to hire or purchase a chocolate fountain unit that your
guests will surely enjoy and will best adorn your party table, http://www.chocolatefountainco.com.au/.
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