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Results tagged with melting-chocolate
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user 41
33
votes
Accepted
How can you melt chocolate without it getting wet?
The way you've described is precisely how I melt chocolate. If you have a double boiler, that's even better, but a bowl on top of a pot is fine too.
I can only think of two things that might be affe …
- 55.2k
7
votes
Why does my chocolate seize when I add brandy to it?
My guess is that you're adding the brandy cold, and the chocolate may also only be partially melted. Try:
Ensuring that the chocolate is thoroughly melted;
Heating the brandy first (to just below b …
- 55.2k
13
votes
Accepted
Solutions for when heating chocolate and butter doesn't mix well
I can think of at least three things that will cause chocolate to seize - which refers to when melted or melting chocolate suddenly becomes hard again:
Using too high a heat. Double-boiler is the s …
- 55.2k
12
votes
Accepted
What is the purpose of tempering chocolate?
Chocolate is an odd substance when it comes to melting and hardening. When chocolate hardens, its melting point will end up being just a few degrees higher than the hardening temperature.
When choco …
- 55.2k
5
votes
Accepted
How can I tell if my chocolate is tempered?
If it has a shiny/reflective surface and doesn't melt or bloom (much) at room temperature or hand temperature, then it's already tempered. Virtually every packaged chocolate is already tempered.
Unte …
- 55.2k
16
votes
Accepted
Why do patterns appear on tempered chocolate?
What you're seeing is called chocolate bloom. It doesn't happen because of tempering, it happens in spite of it (or sometimes due to improper tempering).
Sugar bloom is pretty straightforward - it ha …
- 55.2k
3
votes
Accepted
Melted chocolate + olive oil = lumpy mess
If the texture changed immediately, then that sounds like seizing to me. Chocolate shouldn't seize if you add fat (oil) to it, particularly if you add it after the chocolate is fully melted. Only wa …
- 55.2k
4
votes
Separated, grainy ganache (Dark and Stormies from Grewelings's book)
I don't know the details of this particular recipe, so you'll have to excuse me if this comes across as a bit of a shot in the dark, but here are a few things that could have gone wrong:
Grainy choc …
- 55.2k