New answers tagged melting-chocolate
Acetate sheets posses a firm and rigid shape, with a glossy coating that assists the removal of decorations such as chocolate decoration. It also can be shaped without being indented at any point which baking parchment most frequently fails to do. Baking parchment is very agile, this fails to support decorations as a mould, and would consequently lead to ...
When melting butter and chocolate together in microwave, I have found that starting with FROZEN butter does not work well. (I guess that is because the butter needs to melt before the chocolate.) Using frozen butter results in separation of butter and chocolate, separation of the batter, and even separation of the final baked product (creating an oily ...
I think generally acetate sheets are used for this kind of thing because they're a bit stiffer than baking paper. They're also shinier, and as a general rule, the shinier the surface that you put the chocolate on, the shinier the chocolate will be. You could use baking paper but the result is not going to be as good. Like other people said, acetate is clear ...
Blending ingredients with cocoa solids are best added at the same temperature as the chocolate. If you used cold milk the fat in the milk heated before the water content and was absorbed leaving the water to float. Although I avoid milk and use cream I have rescued both ganache & chocolate with icing sugar and/or cocoa powder adding a little at a time.
We place container of Nutella in a bowl of hot water...works faster if you put the amount you want in a small glass bowl and set it into a larger container of hot water. Melts but doesn't harden. Dip your banana right in. Easy!
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