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Old 12-27-2004, 12:24 PM   #1
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Melting Milk Chocolate

How do I do this? I tried to melt my milk chocolate and it became grainy! It looked like little grains of rice covered in chocolate! Please! how do I save it? and how do I melt it next time!
Thanks in advance

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Old 12-27-2004, 12:48 PM   #2
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Chocolate needs to be melted gently and no water can touch the chocolate.
Take a pot that a mixing bowl can fit on top of..fill the bottom pot w/some water and bring to a simmer..do not let top bowl touch the water. Place chocolate in top bowl..and stir as chocolate melts.
There is a method using the microwave..but I don't do it that way..perhaps someone else will post that method.

Inorder to know what you did wrong..we would need to know how you did it.
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Old 12-27-2004, 01:30 PM   #3
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Ok thank you! I just put the chocolate chunks into a pot and put it on the stove.....
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Old 12-27-2004, 04:21 PM   #4
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Eeek! Chocolate doesn't like that, guess you found that out :P

I always microwave my chocolate, if it's not in chunks already, break it into pieces. Put it in a microwave proof bowl and zap it on 50% for approx 2 - 3 minutes, check it after 1 and give it a stir, I use a wooden skewer, it tends to stick to the spoon.

The chocolate will still look solid but will break up when you stir it.

The double boiler method is good for some, but doesn't work for me most times, as I don't have a decent bowl that fits over any of my saucepans, and if you use an ill fitting one, you get water in your chocolate.
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Old 12-27-2004, 04:48 PM   #5
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to get rid of the lumps (it only works sometimes) put 1 tsp of water at a time in it on a double boiler (or on a metal bowl over the pot), untill it comes back. i hope this works
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Old 12-27-2004, 06:03 PM   #6
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I just had to make two batches of chocolate-covered strawberries in the past couple weeks, each batch was about 300 - 400 berries. Classically, you place a stainless-steel mixing bowl over a pot of boiling water. You don't need a lot of water, maybe an inch or so. Once the water boils, turn off the fire, and place the chocolate in the bowl. Stir it every few minutes. If it's lumpy (usually with White Chocolate or a poor-quality dark), add a little shortening and whisk it to smooth the chocolate out. Water will cause the chocolate to seize.

I've also successfully microwaved chocolate. Microwave the chocolate for a minute or two in a microwave-proof bowl. Remove, and stir. Repeat until the chocolate is melted. Remember that if you microwave chocolate, you don't want to totally melt it INSIDE the microwave. It will melt as you stir it. The stuff I microwaved at work was pretty much still "chunky", and it melted in the container after we started stirring it.

Be careful if you microwave chocolate, as you can burn it in the microwave.
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Old 12-27-2004, 08:22 PM   #7
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This is great Good Eats transcript on chocolate that goes into seizing and how to prevent it.

http://www.goodeatsfanpage.com/Seaso...Transcript.htm

Alton is a little too microwave phobic when it comes to chocolate. Although I agree with him that chocolate is seriously impaired at temps above 130 degrees, I feel that very careful microwaving can melt chocolate without exceeding this threshold. 1 or 2 minutes continuous microwaving even at 50% is deadly for chocolate (sorry). Nuking 5 seconds, stirring, and then repeating seems to do the trick. Anything more than that and the edges get fried.

Eventually I want to get my hands on a chocolate burner for a stove that's built for very precise melting chocolate temps and no higher. Literally a 'set it and forget it' kind of thing :)
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Old 12-28-2004, 07:02 AM   #8
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I nuke my chocolate all the time to melt it - I'm 'stovetop double-boiler phobic' when it comes to this, as I had a horrid experience in a catering kitchen with about 10 lbs of Callebaut chocolate - don't ask!!

I just cut the chocolate in pretty small pieces, scrape up all the 'shaving's you get from chopping, put them in a pyrex bowl, and nuke for about 3 minutes at medium heat. I 'pause' the setting at about 1 and 2 minutes, to stir and see how the chocolate is doing. You can stop the nuking even if the chocolate still has a few lumps, and just keep stirring; the heat of the chocolate and the dish itself with finish the melting.

Microwave melting is easy, if you just remember - 1) don't 'blast' it; 2) check it regularly; 3) take if out when you have just a few lumps left.

I've even used this method to temper, and it works just fine.
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Old 12-28-2004, 10:53 AM   #9
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Another trick I've seen Jacques Torres do with dry food coloring and cacao butter is to keep it liquid in a yogurt maker. The hot water bath in that is just the right temp for keeping cacao butter liquid. Maybe it would work for chocolate as well? I'm not sure about actually melting the chocolate in the yogurt maker, though.

When I'm at work, I keep my melted chocolate in a hot box when I'm not using it. The hot box is set to keep the cooked foods warm, and is just the right temp for the chocolate. Also, as cold as it is here in MI right now, even the kitchen is a bit cool, and the melted chocolate tends to start congealing on me while I'm working with it. A quick trip to the hot box for a few minutes solves that problem.
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Old 12-28-2004, 12:17 PM   #10
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Quote:
Originally Posted by marmalady
I nuke my chocolate all the time to melt it - I'm 'stovetop double-boiler phobic' when it comes to this, as I had a horrid experience in a catering kitchen with about 10 lbs of Callebaut chocolate - don't ask!!

I just cut the chocolate in pretty small pieces, scrape up all the 'shaving's you get from chopping, put them in a pyrex bowl, and nuke for about 3 minutes at medium heat. I 'pause' the setting at about 1 and 2 minutes, to stir and see how the chocolate is doing. You can stop the nuking even if the chocolate still has a few lumps, and just keep stirring; the heat of the chocolate and the dish itself with finish the melting.

Microwave melting is easy, if you just remember - 1) don't 'blast' it; 2) check it regularly; 3) take if out when you have just a few lumps left.

I've even used this method to temper, and it works just fine.
Yeah, I also use the microwave method. I don't have a double-boiler, and even though I know that you can do the same thing with other pans, using the microwave thing is a lot easier to me.

Thanks for the tip goldfish. I have never thought of that before, and if I ever use a double-boiler, I will have to remember that. When you said that it only works sometimes, what happens when it doesn't work. I just want to be for-warned. LoL


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