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Melting Chocolate
Melted chocolate can be used for a fondue dip with strawberries and other fruits, but my favorite use is for making candy, especially at Easter time. I have many molds and candy lollypops are always a big hit in the Easter baskets. The art of melting chocolate might sound like a no brainer, but it can actually get a little sticky and be a bit harder than expected if not done properly. I have made candy for years and thru some trial and error, and thrown out chocolate, I've learned a few things. Using a double boiler is always the easiest way. In this method, you would put hot water into the bottom pot, and bring to a boil on the stove. Add the top pot with your chocolate chips or chocolate discs. This must be CONSTANTLY stirred to prevent sticking and/or burning. Burned chocolate tastes like crap incidentally. I usually turn the heat OFF during this stage and stir and let the chocolate melt slowly instead of keeping it boiling. If a double boiler is not available you certainly can fashio one from a few pots at home, where one can sit easily on top of the other and use the same method as above. Microwing, though, can also be used to melt chocolate. Place your chips or discs into a microwavable bowl and set on high for approximately 20-30 seconds at a time. Take out and stir between times. Chocolate should begin to get creamy. If chocolate starts to get hard and clump, then ooopes its overdone and cannot be remelted. It never tastes well after this either. The melted chocolate can be slowly poured into molds. If making lollypops, place the stick first into the mold and then pour chocolate. These molds can be placed into the freezer for just a few minutes to harden and then they pop right out! Be sure to place them into plastic bags with decorative and fun ribbon for gift giving. Enjoy! |
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May, 2012
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