victorhooi
Assistant Cook
- Joined
- Jun 9, 2006
- Messages
- 5
heya,
I'm just trying to make some truffles (well, I already made one batch), and I was wondering what are member's advice on the best way to melt the chocolate?
As it stands now, I'm just using a white mixing bowl, with the chopped up chocolate inside, and immersing maybe an inch of that in a boilng vat of water and mixing it.
However, I read somewhere that water and steam are very bad, and can spoil the texture. How should I avoid the steam from the boiling water blowing in? (Exactly how sensitive is the chocolate to steam?)
Also, is there anything else I should be beware of? From what I've read, melting chocolate is apparently very difficult to get right...(my attempts so far haven't been *bad*, per se, but maybe I can't tell).
As a sidenote: any opinions/advice on what brand of dutch cocoa to use? I've tried Valhoran before, and I'm now using Droste. Should it make any difference?
Thanks,
Victor
I'm just trying to make some truffles (well, I already made one batch), and I was wondering what are member's advice on the best way to melt the chocolate?
As it stands now, I'm just using a white mixing bowl, with the chopped up chocolate inside, and immersing maybe an inch of that in a boilng vat of water and mixing it.
However, I read somewhere that water and steam are very bad, and can spoil the texture. How should I avoid the steam from the boiling water blowing in? (Exactly how sensitive is the chocolate to steam?)
Also, is there anything else I should be beware of? From what I've read, melting chocolate is apparently very difficult to get right...(my attempts so far haven't been *bad*, per se, but maybe I can't tell).
As a sidenote: any opinions/advice on what brand of dutch cocoa to use? I've tried Valhoran before, and I'm now using Droste. Should it make any difference?
Thanks,
Victor