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Step 2Make 'em melt
The first order of action is to render those chocolate bars down to a primordial soup of sugar, cocoa solids and cocoa butter.
Shaving
To get things started take your knife and cutting board and begin to gently shave the chocolate bars down into flakes and chunks. Breaking the chocolate down to smaller pieces will allow it to melt more evenly and will shorten the time needed to heat it. Go slowly, and don't chop or slice the chocolate; rather, push down slowly with your weight and it should come off in flakes and chunks. Run your knife through the flakes if you find they're too chunky and then transfer to a microwave safe bowl. When you're about 2/3 of the way through with the chocolate save the rest and set it aside - we'll come back to it later.
Nuking
Take the shaved chocolate to the microwave and nuke it on high in 30 second blasts, stirring well in between each interval so that the chocolate heats evenly. If you microwave it at longer intervals the chocolate may overheat and start to burn - be patient and things will go smoothly.
Once the chocolate gets to the point where it is melted but still chunky, continue at 15 second intervals, mixing well in between. As soon as the chocolate becomes smooth and chocolate-saucey looking you're done. You can check by dabbing a bit on your skin and seeing if it's warm (not hot) to the touch - we're looking at something around 105°F or 41°C which is a little bit above body temperature.
Alternatively, you could do all of this in a double boiler, but if you were the type of person to own a double boiler you wouldn't need to read this instructable, now would you?
Shaving
To get things started take your knife and cutting board and begin to gently shave the chocolate bars down into flakes and chunks. Breaking the chocolate down to smaller pieces will allow it to melt more evenly and will shorten the time needed to heat it. Go slowly, and don't chop or slice the chocolate; rather, push down slowly with your weight and it should come off in flakes and chunks. Run your knife through the flakes if you find they're too chunky and then transfer to a microwave safe bowl. When you're about 2/3 of the way through with the chocolate save the rest and set it aside - we'll come back to it later.
Nuking
Take the shaved chocolate to the microwave and nuke it on high in 30 second blasts, stirring well in between each interval so that the chocolate heats evenly. If you microwave it at longer intervals the chocolate may overheat and start to burn - be patient and things will go smoothly.
Once the chocolate gets to the point where it is melted but still chunky, continue at 15 second intervals, mixing well in between. As soon as the chocolate becomes smooth and chocolate-saucey looking you're done. You can check by dabbing a bit on your skin and seeing if it's warm (not hot) to the touch - we're looking at something around 105°F or 41°C which is a little bit above body temperature.
Alternatively, you could do all of this in a double boiler, but if you were the type of person to own a double boiler you wouldn't need to read this instructable, now would you?
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Nov 30, 2010. 5:20 PMbenduy
says:
Try grating the chocolate with a cheese grater
5
Nov 30, 2010. 10:40 PM
AwajiMan (author)
says:
AwajiMan (author)
says:
That is a fantastic idea! I've never tried that before.
Jul 15, 2010. 8:44 AMfeatherynscale
says:
A double boiler can be duplicated by filling a small saucepan with water, and then sitting a metal bowl on top. Heat the water, pour your chocolate into the dry bowl on top, voila, double boiler action. Gives you a touch more control over the process, and allows you to keep stirring throughout. If you're having trouble with the microwave method, you might give this a go.
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