I guess I just created a chemistry project in my kitchen .....creating a sweet treat that called for melted chocolate.
So then I took a small saucepot which's lower half is coated (note, not solid as you can see from the inside of the pot) with copper.
The big water boiler I put it in is made out of some iron, heavy duty pot I got at Smart'n'Final a long time ago
After the chocolate melted I'm looking at the bigger pot and see nice dark discoloring ......
some chemical reaction going on I guess .....question though, do I have to be worried and evacuate the apartment now with maybe
any toxic fumes in the air (don't smell anything) and also hope my chocolate isn't effected by that ? ;)
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2007-01-11 06:27:15 · 5 answers · asked by Maxx 1 in Home & Garden ➔ Do It Yourself (DIY)
I have had that to happen to me too.... At least i am not the only one. So yes you will be ok. No chemical problems here, your sweetness should be just fine, and use a salt and ice mixture to scrub the darkness off, you'll be fine!!
2007-01-11 08:32:43 · answer #1 · answered by Anonymous · 1⤊ 0⤋
There are melting pots for chocolates only now. The old way is to use a double boiler, copper bottom, being okay, but no iron as it will hold the heat.
The easiest is the microwave, but you should always use quality plastics, but disposables work, just not recycling always or glass. As you are melting it on intervals, stir very thorough scraping sides and bottom, and move each time to a new location in the microwave. As the heat builds the dish against the microwave can get hotter than the chocolate is getting, thus cooking the outer area of chocolate. Once the chocolate gets too hot, it will start separating oils, etc. Then you have to through it away. Also some chocolate looks as though it is not complete, but a severe stirring may be enough to finish the melting and risk overheating (must be thrown away-no salvage).
This works for most chocolates, and I have even heated chocolate in one pan on the stove, but it requires constant supervision and a lower heat due to risk.
2007-01-11 15:32:00 · answer #2 · answered by ksuetx 2 · 0⤊ 0⤋
Not to worry. The chemistry involved was little to none to the environment. It was to do with the big pot. Your big, black pot (cast iron) hates water. Recoat the inside w/shortning. Bake 350* for 45-60. Cool Wipe clean. w/ paper towles. Disaster resolved.
2007-01-11 16:59:53 · answer #3 · answered by 22simple 1 · 1⤊ 0⤋
i wouldn't worry about it. in the future you can melt chocolate in the microwave. 30 sec and stir, 30 sec and stir, etc.
2007-01-11 06:46:13 · answer #4 · answered by Anonymous · 0⤊ 0⤋
I have had that to happen to me too.... At least i am not the only one. So yes you will be ok
2007-01-11 19:41:48 · answer #5 · answered by Sonu G 5 · 0⤊ 0⤋