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Old 12-20-2005, 02:12 PM   #1
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Problems with melting chocolate

I want to make chocolate covered pretzels. I followed a recipe that was simple, just melt the chocolate in a double boiler, add 1 tbsp of heavy whipping cream, then dip the pretzels. Problem was that the chocolate didn't melt, it sort of separated, and stayed thick. The recipe called for semi-sweet baking chips, I used milk chocolate ones and white chocolate ones.

In the past I've melted chocolate using bakers squares of unsweetened chocolate which turned out fine. What do you think the problem was?

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Old 12-20-2005, 02:25 PM   #2
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The heat was probably too high. How did you melt the chocolate? Best way is to use a double boiler or melt it in the microwave. Do it at a low heat setting either way.
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Old 12-20-2005, 02:56 PM   #3
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That can happen if any moisture gets into the chocolate. Maybe some condensed steam from the double boiler. Try again with the water in the DB just simmering.
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Old 12-20-2005, 03:51 PM   #4
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Thanks GB and Andy! I did use a double boiler, however I think your right about the heat being to high, I had it on medium heat and it did boil over, so what you said also Andy about some moisture getting into the chocolate is probably what happened. Thanks you two, this helped alot.
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Old 12-20-2005, 03:52 PM   #5
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Good luck with your next attempt. Let us know how it turns out
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Old 12-20-2005, 03:54 PM   #6
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GB,
Looks like Amber did try melting the chocolate in a double boiler.

Amber,
There is something about melting white chocolate though. I know I tried once, over a double boiler, and the white chocolate dried out, creating lumps. It was a gross looking meltdown. I would recommend adding a bit of butter or shortening, perhaps a tablespoon per 1/2 cup of white chocolate chips, for a smoother texture. Good luck.
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Old 12-20-2005, 04:08 PM   #7
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Quote:
Originally Posted by Dina
GB,
Looks like Amber did try melting the chocolate in a double boiler.
She had the heat way too hot though. The water should be at the barest simmer. You can even set it low enough that there are no bubbles at all, since chocolate melts at a very low temp.
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Old 12-20-2005, 04:10 PM   #8
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Yep, true. Water in double boilers should barely simmer.
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Old 12-20-2005, 05:09 PM   #9
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Or you could nuke it.

gently.

then stir.

about 20 seconds per session.
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Old 12-20-2005, 05:29 PM   #10
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I used to use a DB when melting chocolate but now I nuke it. Much simpler.

And I too have had some funky things happen with "white chocolate" (which is not chocolate) because it has so many additives.
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