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Step 2Melt your chocolate.
Microwave.
Basically you nuke your chocolate for about 30 seconds, stir, 30 more seconds, stir*, and as soon as the chip are beginning to melt, you pull it out and just keep stirring with a silicon spatula or similar until they are melted-they will melt with just the residual heat.. It is VERY easy to over cook your chips, particularly in the microwave.
*depending on the amount of chocolate, keep repeating the 20-30 second zaps until the chocolate starts to melt
Stove.
Put a little water in the bottom pot of your double boiler. bring to a simmer. Place your chocolate in the top bowl. When the chocolate starts melting, remove from heat and stir until melted. DO NOT let steam or water get in your chocolate!
Personally, I think the stove top method is better and easier, as long as you ensure no water gets in the bowl, but I've done both.
Tips:
Chocolate is 'tempered' when you buy it. If you don't get it too hot in the melting, then it will remain tempered. Otherwise it will not come out as pretty unless you temper it again, and that's a pain to do.
It should look smooth as it melts (see picture of metal bowl). If it looks fudgey (that glob in the plastic container), it's probably seized up and is no good to you for this purpose.
Do small batches. That way if you mess up, you haven't ruined a whole batch. Believe me :)
Do not get any water in your chocolate or it will seize up, and you'll have to start over.
To thin your chocolate, add a little oil or shortening.
Basically you nuke your chocolate for about 30 seconds, stir, 30 more seconds, stir*, and as soon as the chip are beginning to melt, you pull it out and just keep stirring with a silicon spatula or similar until they are melted-they will melt with just the residual heat.. It is VERY easy to over cook your chips, particularly in the microwave.
*depending on the amount of chocolate, keep repeating the 20-30 second zaps until the chocolate starts to melt
Stove.
Put a little water in the bottom pot of your double boiler. bring to a simmer. Place your chocolate in the top bowl. When the chocolate starts melting, remove from heat and stir until melted. DO NOT let steam or water get in your chocolate!
Personally, I think the stove top method is better and easier, as long as you ensure no water gets in the bowl, but I've done both.
Tips:
Chocolate is 'tempered' when you buy it. If you don't get it too hot in the melting, then it will remain tempered. Otherwise it will not come out as pretty unless you temper it again, and that's a pain to do.
It should look smooth as it melts (see picture of metal bowl). If it looks fudgey (that glob in the plastic container), it's probably seized up and is no good to you for this purpose.
Do small batches. That way if you mess up, you haven't ruined a whole batch. Believe me :)
Do not get any water in your chocolate or it will seize up, and you'll have to start over.
To thin your chocolate, add a little oil or shortening.
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