i want to try making chocolate covered macadamias. i was wondering what brand of chocolate should i get. ( i dont care if its milk, dark or white) how do it get it so that the choclate will not run or give the candy a flat bootm when i set them down?
thanky you in advance!=)
2006-11-28 09:43:51 · 7 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Melting Chocolate to Use as Recipe Ingredient
Chopped chocolate bars used
for melting.
For most recipes, you can melt chocolate using one of three methods: direct heat, a double boiler, or a microwave oven. You can also use one of these methods when a recipe calls for melting chocolate with another ingredient, such as butter, shortening, or whipping cream.
For best results, coarsely chop chocolate bars and squares before melting them.
Choose one of the following methods to melt your chocolate.
Direct heat: This method is easy and convenient. Place the chocolate in a heavy saucepan over very low heat, stirring constantly till the chocolate begins to melt. Immediately remove the pan from the heat and stir the chocolate until it is smooth.
Double boiler: This method takes a little longer than the direct-heat method but eliminates the possibility of scorching the chocolate. Place water in the bottom of the double boiler so the top of the water is 1/2 inch below the upper pan. Then place the double boiler over low heat. Stir the chocolate constantly until it is melted. The water in the bottom of the double boiler should not come to boiling while the chocolate is melting.
Microwave oven: Place up to 6 ounces of chopped chocolate bars, chocolate squares, or chocolate pieces in a microwave-safe bowl, custard cup, or measuring cup. Microwave, uncovered, on high for 1 1/2 to 2 minutes or until chocolate is soft enough to stir smooth. The chocolate will hold its shape after it starts to melt, so stir it once every minute during heating.
Whichever method you use, remember these points:
Make sure all equipment is completely dry. Any moisture on the utensils or in the container may cause the chocolate to seize, or stiffen. If this happens, stir in 1/2 to 1 teaspoon shortening (not butter) for every ounce of chocolate.
Be careful to keep water from splashing into the chocolate. A single drop will cause the chocolate to seize.
Keep heat low to avoid scorching.
Always stir chocolate during melting, because most chocolate retains its shape as it melts.
2006-11-28 09:51:48 · answer #1 · answered by Teddy Bear 4 · 3⤊ 1⤋
Do not simply put it on the stove because direct heat can burn it if it is too high... best method... do you have a double boiler? If not, take a sauce pan and fill with a couple inches of water. Place a glass bowl (a pyrex bowl works very well here) over the pan and turn the heat on... Place the chocolate in the bowl and allow it to melt that way. The steam created by the water allows a consistent heat that won't scorch your chocolate.
as far as getting the nuts so that they don't have a flat bottom.... have fun... baking rack is probably best route... but then you have lines on your chocolates (that and they will fall through the wires)... it is difficult to accomplish this... wish I could help
2006-11-28 09:54:40 · answer #2 · answered by Ben 2 · 1⤊ 1⤋
Hershey bars will melt high quality. although, i'd melt them in a bowl sitting over a pot of simmering water. The microwave is fairly a lot less forgiving, even though it is going to also artwork in case you warmth them in 10 2d increments.
2016-11-29 21:51:35 · answer #3 · answered by ? 4 · 0⤊ 0⤋
Nestle is the best type to melt IF you melt it in a double boiler. Just fill a pot with water and put it on the stove. then put a smaller one with the chocolate in it into the bigger one. when the water boils, the chocolate will melt.
2006-11-28 10:15:29 · answer #4 · answered by hi_i'm_Lilly 1 · 1⤊ 1⤋
You'll have to place it on a rack to harden to prevent the flat bottom.
You can use Hershey bars, just break into pieces and put into the microwave.
2006-11-28 09:49:43 · answer #5 · answered by Anonymous · 2⤊ 0⤋
you place the chocolate pieces (i prefer Ghirardelli) in a pot, which goes inside a bigger pot with water, which should be heated at low heat. You move the chocolate with a wooden spatula, and when it's molten, dip the nuts one by one. Place them on a wire rack till cool.
2006-11-28 09:53:54 · answer #6 · answered by AMBER D 6 · 1⤊ 1⤋
try fondu or put it in a pot and melt it on ur stove 4 a few minutes and keep sturrind till its melted but thick
2006-11-28 09:50:34 · answer #7 · answered by Gossip Gurl 2 · 1⤊ 1⤋