4
votes
3answers
158 views

Melting chocolate

I notice that professionals tend to always melt chocolate in a basin over steam to prevent burning. I have over time become lazy and melt chocolate in the microwave on defrost as this is SOO easy also ...
4
votes
3answers
252 views

Are there any special techniques for tempering dark chocolates with different cacao percentages?

I want to use up some chocolate I have on hand, and don't have enough of either one for the recipe I plan to use for truffles, so I thought I'd try combining the 3 chocolates. One is 54%, one is 63%, ...
6
votes
2answers
847 views

Does vanilla powder really prevent melted chocolate from seizing?

Don't want to mention the company, but they have a product that is pure powdered vanilla (contains maltodextrin, whatever that is). They say it prevents melted chocolate from seizing. Does that ...