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 ...
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%, ...
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 ...