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How to Melt Chocolate For Cooking


Best way to melt chocolate for cooking effectively and the safest way of dong this in the microwave or oven:




These tips from leading chocolatiers are described below.

We have to confess that for many years Recipe Book Reviews would do this over a boiling pan of water.

But we have since learnt that this is unsafe and there is a risk of water getting into the glass bowl and mixing which ruins the texture thus making baking more difficult and giving unsightly results.

Fortunately there are easier and more effective ways.




The Drummer Boy

The Drummer Boy is my latest novel about the ghost of a Gordon Highlander Drummer Boy from the Battle of Waterloo who haunts a modern day army nurse.



Chapters take place in modern day Aberdeen, at the Noose & Monkey bar and restaurant as well as His Majesty’s Theatre and Garthdee. Other scenes take place at Tidworth and during the Napoleonic War.



Read the first three chapters for free on most devices.



















Our first tip comes from chocolatier Anne Scott and is described in her book Auberge Du Chocolat whose full review can be read on Choc Recipes.

Anne describes how to melt chocolate for cooking for both the microwave and normal oven. Whichever method is used do cut it into equal sized small pieces to ensure they dissolve at the same rate to avoid lumps and bumps. Pellets can also be used.





Melt Chocolate in Microwave



When you melt chocolate in microwave heat for 30 seconds at a time and stir between times so that it heats evenly and gets no lumps.


Melting Chocolate



When melting chocolate in the oven heat in a very low oven, Anne Scott recommends 50 degrees Celsius, for about five minutes



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