How do you melt chocolate?
With chocolate you can make delicious things. For various recipes you need to melt the chocolate first. But beware, chocolate burns quickly! Dark chocolate should never be warmer than 70 degrees Celsius. White and milk chocolate not even above 55 degrees. If it does, it will clump and it will not taste so good anymore.
Even if a few drops of water enter the chocolate during melting, this can quickly affect the taste and substance of the chocolate. So be careful, with wet utensils and keep a dry cloth at hand for any droplets of condensation.
Melting can be done in several ways:
Au bain-marie. That's melting over hot water. It's easy to do for everyone and the chocolate can't burn. You do not need much, just a dish to hang over a pan of hot water. The water should not touch the shell. Turn off the heat when the water boils and stir through the chocolate until everything melts.
Oven. If you have more time, you can melt chocolate in the oven. Heat the oven to 50 degrees Celsius, then turn off the oven. Put the baking dish with chunks of chocolate in the oven and stir occasionally.
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