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How To Liquify Chocolate

How To Liquify Chocolate

How To Liquify Chocolate?

There are many ways to liquefy chocolate; one of the main being melting it. Apart from this, one can add different types of oil in the chocolate to liquefy it further like canola oil, coconut oil, and vegetable oil. Moreover, adding grated cocoa butter also assists in liquefying chocolate further.

When it is melted and smooth, chocolate is ready to dip or shape. Simply microwave chocolate for 30 seconds at 50% power, stirring in between each interval, until it is melted and smooth. Testing your chocolate at 5-second intervals is important because chocolate can get caught and burned very quickly in a microwave.

Stir it thoroughly and keep microwaving at 30 second intervals until chocolate is fully melted and smooth. Simply put your chocolate into a microwave-safe bowl and microwave it in 30-second intervals, stirring in between each one, until chocolate is smooth and fully melted.

Tips
Evenly CutMake sure the chocolate is cut up evenly into squares so that it melts evenly
Right TemperatureBe sure to keep the chocolate from getting hotter than 90 degrees F
Tips required to make your chocolate melt properly.

Ideally, you will want your chocolate melted in a microwave-safe bowl that stays cold or just warm enough to touch after a few minutes of almost continuous microwaving. The microwave heats quickly, so you want to melt the chocolate within a shorter period. If melted chocolate starts getting solid when you are working, microwave the bag in a microwave oven for 10-15 seconds.

Learn how to melt chocolate

Remove from microwave, and continue stirring until residual heat melts all of the remaining chocolate. The bowl is removed from heat, and the remaining 1/3 of the chocolate is mixed to seeds melted chocolate. Add the remaining 1/3 chocolate one piece at a time and gently stir to dissolve.

Break the chocolate into pieces and add it to a heated bowl, then let it melt for 4 – 5 minutes, stirring regularly. Place the chocolate into a heavy pot on a very low heat, stirring continuously until the chocolate begins to melt. Carefully remove the medium saucepan from medium heat, allowing chocolate to cool slightly before using.

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Once the chocolate has melted, let the chocolate cool to room temperature, remove from heat, stirring occasionally, until temperature drops to between 84-88 degrees F. (29-31 degrees C.). Discard the cool water; add hot water, continuing as above, until all chocolate is melted. The steam from the lower pan will heat up the top pan gently, and slowly melt the chocolate. The chocolate is placed into the upper bowl and allowed to melt with the gentle, indirect heat.

Place the chocolate bowl over water, stirring frequently, until it has melted. Place the medium bowl into a small cup of hot water (the water should cover the bottom half of the bowl with chocolate). Over the top of the water, place a heat-proof bowl, and add broken chocolate into it.

Place chocolate pieces into an oven-proof bowl, put it into the oven, and leave it to melt. Chop the couverture chocolate into small, uniform pieces, if it is bar-shaped, to ensure uniform melting. If using chocolate bars, cut into uniform pieces so that it melts evenly.

Chocolate chips melt easier, without the trouble of having to cut chocolate bars. For an easy home candy, chocolate chips are best melted with no tempering (see below) as they are made to melt in an oven and harden again.

The microwave-melting process for chocolate works best when you chop chocolate into small, reasonably uniform pieces. I have found that melting chocolate in the microwave is the easiest method to melt chocolate that is going to go in the batter, or to make sauces or icings. The major downside of this method is that it is very easy to overcook the chocolate in the microwave. While it can be faster to melt, taking time to make a double boiler and melting the chocolate over the stovetop will make sure that your chocolate does not burn, leading to a uniform melting experience that has a silky smooth texture.

If you do not have melting power in your microwave, heat your chocolates in shorter increments, stirring between each bout of heat. While a 30-second increment helps give you some control, you run the risk of potentially burning the chocolate if you accidentally heat it for too long. When microwaving white or milk chocolate, you may want to experiment with smaller, 15-second increments. For added safety, you can microwave chocolates at 50% power–it just takes about double that time to melt chocolate.

Stir your chocolate between every 30 seconds to get all of your chips to melt almost completely. Stir chocolate in between each 30-second burst with a dry spoon or spatula until all the chips are just about melted and looking super shiny. Stir the chocolate mixture continuously with a rubber spatula until fully melted and smooth (should take about 20-25 minutes). Check on the chocolate, stir, and continue cooking, checking every 5 seconds, or until chocolate is fully melted.

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Place chopped chocolate or chocolate chips into a heat-proof bowl, stirring frequently, and watching as they melt. Once it is melted, take a glass bowl out of the medium saucepan, and use the melted chocolate to make a recipe. Remove the pan or bowl from the double boiler as soon as the chocolate is almost melted.

Before transferring melted chocolate into another container, make sure you wipe down the outside of the pan or bowl to avoid any drips. Place chocolate in a metal bowl that fits tightly on top of the pot of water. Next, place chocolate into a dry metal bowl (or another heat-safe one) that will fit over the top of the pot of water tightly, so that any stray steam does not get to the chocolate.

Stir often until it is melted, then gently pull the bowl off of the waterpot. Heat a saucepan on low heat until just beginning to boil, then turn off the heat and set the bowl with the chocolates on top of the boiling water. Pour very warm tap water (110degF) into the bowl larger than the chocolate bowl, up to a depth of 1 inch.

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If chocolate begins to solidify during the immersion process, simply return the bowl with chocolate to a pot of boiling water, or put it into the microwave for 30 seconds at 50% power. Melt chocolate in a small amount of water that is just below 140degF (60oC) and just slightly boiling hot, without touching the bottom of the bowl holding the chocolate. Simply add more water, melt butter or cream, one bit at a time, and mix or stir until smooth.

Tip Make sure the chocolate is cut up evenly into squares so that it melts evenly. Be sure to keep the chocolate from getting hotter than 90 degrees F. If you do not have chocolate chips, these methods will work with chopped candy bars or chocolate melting.

How does chocolate liquify so fast?

Chocolate includes cocoa butter, which makes it easy to melt at room temperature. The cocoa butter begins to melt when the chocolate is exposed to heat or sunlight. The melting point of cocoa butter is around 93°F (34°C). This indicates that it will begin to melt at or above body temperature.