This is a quick post to make sure I don’t ever get disappointed again while using melting chocolate. And, I’ll be glad if it’s helpful to any of my readers! Today was my first experience with melted chocolate. Sounds very simple, and I’m sure it is. But believe me; you can screw it up!
I couldn’t stop thinking about the coconut truffle recipe I came across last night. I’m pretty much sure I’ve been dreaming about this the whole night! With all the coconut flour lying around at home, I had no choice but to give it a try today. And the idea of dipping the coconut balls in white chocolate was irresistible. 🙂
So, the coconut balls were ready, waiting in the fridge. My baking tray was greased, the chocolate chopped finely. I was quite confident about melting the chocolate even if it was my first try! (The microwave manual said to cook it at half power for 3-5 minutes, stirring occasionally)
30 secs… still the same… 1 min… a little bit soft… 2 mins… not much change, but it’ll surely melt eventually… 3 mins… What is that brown colour?!! Uh oh… 😦
I really wasn’t expecting anything to go wrong. The spoilt chocolate was kept aside (It still tasted yummy!) and I started rolling the truffles in coconut powder as mentioned in the original recipe.
Halfway in between, I decided to give it a second try with the remaining white chocolate I had. This time I heated it very less in the microwave and stirred thoroughly over a bowl of hot water. Voila!! I had melted chocolate. 🙂 Even though it was a bit thick, I did not risk heating the chocolate more, and dipped the remaining truffles in that.
🙂 I was able to salvage the first batch of chocolate by putting it back in the fridge. It’s a bit grainy and browned but tastes pretty much the same. Here’s a few tips about melting chocolate (which I wish I had read earlier!) :
Some useful articles :
If like me you’re new to this, I strongly suggest that you read about the art of melting chocolate before attempting it.
- The most important thing to remember is, “Low heat and Slow melt”.
- Your chocolate should be chopped finely in almost equal sized pieces or use chocolate chips.
- The bowl should be completely dry. Even a few drops of water with seize the chocolate and result into clumps!
- Do not overheat! You have to be patient.
- Stir thoroughly while melting the chocolate as it’ll hold its shape even when soft. The only way to find out is by stirring.
- Remove from heat before all the chocolate melts and keep stirring till smooth and even.
- Melt at 50% power in microwave (450W). Microwave at short intervals (15 – 30 secs for a small batch) and stir thoroughly in between.
- To melt on stovetop, use a double boiler or place the bowl with chocolate over a pan with simmering water. Water should not touch the bottom of the bowl above. Keep the heat low and switch off if water bubbles too much. Again, watch carefully and stir frequently.
I’ve written these mostly as a note to myself, so that I don’t fail to fail to melt my chocolate perfectly next time. Any more tips and advice will be most welcome from you. 🙂
Have a great night!… or day… 🙂 And check out the recipe for these White Chocolate And Coconut Snowballs/Truffles in my next post!