Start Making Chocolate

Whenever you purchase chocolate from a craft store, you would find them in blocks that are also ready to be transformed into various shapes. In order to do this, you require to melt the chocolate. Making chocolate requires some efforts. Remember that melting is not similar to tempering. Melting is an integral part of tempering while making chocolate. This can be carried out via using a microwave or even a hot water bath.

When using a microwave while making chocolate to melt it is that you would get the best of results without any mess. However, you require to put the chocolate in a safe container to keep it cool or war as desired for a long time. While making chocolate, the ideal setting on the microwave needs to be at least 50 per cent low power. This saves the chocolate from burning.

The ideal time to put these on the microwave depends on the amount you need to use. The best way is one minute for each ounce of chocolate. Make sure you put it on a weighing scale first. In case, you tend to break the chocolate by mistake, don't worry. All you require to do is to pour it into a cool bowl and add little bits of unmelted chocolate and stir continuously.

In case, you want to include a double boiler in your process of making chocolate, you can start via filling the sauce pan with hot water from the tap, put the chocolate over to another bowl. Remember that the water is just warming up in the bottom. Hence, you need to put only about 1/3 of the chocolate and allow it to melt prior to putting the rest of the chocolate.

Keep stirring the bowl on a frequent basis to melt the chocolate well once this is done, it is the perfect time to pour the liquid into the mold. Making chocolate is not that hard.

Some tips to remember while making chocolate:

a) Chop the chocolates into small pieces to melt these quickly.

b) Do not allow the chocolate to come in contact with the water as it will make the chocolate block unworkable.

c) When you melt the chocolate, you need to do this in reduced heat or temperature in order to prevent overheating.

d) Stir the chocolate frequently via rubber spatula to prevent bubbles. This is to be done only as the outer edges start to melt.

While making chocolate, you can melt chocolate with other liquids aside from water. Try using wine, milk and cream. Most people like to use water as it is a faster and convenient ingredient. You need to add one tablespoon of liquid for every 2oz of water. This will help you avoiding the chocolate from binding together and becoming lumpy.

However, if you are using dark chocolate, you may require to add more than one tablespoon for each ounce. While making chocolate, melting is the key to the end product when you finally pour it into mold. This is irrespective of whether you use a microwave or a double boiler to melt the chocolate.

Martin Applebaum

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