Ever melt chocolate in a double boiler?
So you know that often it starts to harden!
It becomes all compact, thick and full of lumps!
Too bad for chocolate that you're trying to melt...
Today, I'm revealing a cook's tip for successfully melting chocolate in a bain-marie without it hardening.
The trick is that the bowl in which the chocolate melts must not touch the boiling water . Watch:
1. Take a small saucepan.
2. Put some water in it.
3. Turn on the fire to boil the water.
4. Place a large bowl on the pan without touching the water.
5. Break the chocolate into pieces of the same size.
6. Put the chocolate pieces in the bowl.
7. Melt the chocolate until it becomes liquid and creamy.
8. Stir occasionally with a wooden spatula.
There you go, you have melted your chocolate in a bain-marie without it hardening :-)
Easy, fast and efficient, right?
With this grandmother's trick, your chocolate is perfect:it is very smooth, shiny and unctuous!
To make your bain-marie like the pros, you can use a bowl, a bowl or a salad bowl as in the photo.
Using this simple technique, the chocolate does not harden. It remains smooth, with all its flavors. And it works for white chocolate too.
You see, no need for an electric bain-marie, microwave or oven! All you have to do is spread it on the pancakes to taste it.
It is the steam released that will heat the bowl and melt the chocolate very slowly.
Ideally, the water should be simmering and not boiling.
Chocolate is a delicate and fragile food. Don't rush it!
It must melt gently without being attacked by the heat.
And for that, the temperature must not exceed 45°C .
Otherwise, the chocolate becomes too thick and grainy. With steam it stays smooth because it's just the right heat.
To be sure the temperature is correct, you can use a kitchen thermometer.
