How To Melt Chocolate Recipe

Home : Contact


Recipe Categories:
Dessert


You are viewing:
How To Melt Chocolate Recipe

 



Our Dessert Recipes offer something for everyone, chose from:

 

  • Blueberry CheeseCake
  • Toffee Torte
  • Chocolate Mousse
  • Brownies
  • Chocolate Fudge Cookies
  • Amaretto Cake
  • Bakewell Pudding
  • Banana Cream Cake


"I prefer to regard a dessert as I would imagine the perfect woman: subtle, a little bittersweet, not blowsy and extrovert. Delicately made up, not highly rouged. Holding back, not exposing everything and, of course, with a flavor that lasts."
Graham Kerr (the Galloping Gourmet)


"The dessert crowns the dinner. To create a fine dessert, one has to combine the skills of a confectioner, a decorator, a painter, an architect, an ice-cream manufacturer, a sculptor, and a florist. The splendour of such creations appeals above all to the eye - the real gourmand admires them without touching them! The magnificence of the dessert should not allow one to forget the cheese. Cheese complements a good dinner and supplements a bad one."
Eugene Briffault


 

Other Dessert Sites worth viewing:

 

More Dessert Recipes
Gourmet Desserts
Dessert Restaurant


These Dessert Recipes are part of our collection of over 60,000 recipes.




 



How To Melt Chocolate

 

Ingredients

1 no ingredients



 

Preparation

TIPS FOR SUCCESSFUL MELTING:

Follow directions carefully.

Do not overheat; these products scorch easily.

Microwave directions have been tested with microwave ovens ranging
from 500 to 700 watts (output). Times given are to be considered
guidelines; microwave ovens differ in timing and heating patterns.

Stirring frequently is important whether using rangetop directions or
microwave directions. In the microwave oven, chocolate and other
chips will keep their shape and may not appear melted after heating,
but will become fluid after stirring.

Handle glass microwave dishes with a hot pad after melting; the
container may be hotter than the contents.

Wash and dry the melting utensil thoroughly after each use. Any
residue will affect the taste of the chocolate.

Do not allow chocolate to come in contact with moisture during melting
since this can cause lumping, tightening or "seizing." If this
occurs, add one or two tablespoons shortening, such as CRISCO, for
every six ounces chocolate; stir until fluid.

Do not use butter or margarine since these may contain water. Do not
use oil since this may prevent the mixture from setting up which is
especially important if it is being used for a glaze.

Break baking chocolate or candy bars into pieces to speed the melting
process.

 

 

Servings: 1

 

 

 

 


 

How To Melt Chocolate Recipe brought to you by Recipes 4U