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Melt the chocolate in a water bath. How to melt chocolate - rules and different ways. Tips on how to make a chocolate water bath at home

When preparing various desserts, it is required to melt chocolate in a water bath. But melted chocolate itself is delicious dish. For example, you can dip a variety of fruits in it or drink it as hot drink. You need to know how to properly melt chocolate in a water bath so that it does not exfoliate.

How to prepare chocolate for the process

To successfully melt chocolate in a water bath, you need to break it into small pieces. This will ensure that the tiles are evenly fast melting. It will be very difficult to successfully melt a whole bar of chocolate: it will burn and will not taste good.

Chocolate must not come into contact with water, otherwise ready meal will lose most of its taste and properties. The thicket in which the ingredient will be melted must be absolutely dry. Be sure to melt on low heat at a low temperature. Then there will be nothing difficult in how to melt chocolate: this will eliminate the appearance of lumps or graininess. As soon as the edges begin to melt, it is necessary to begin the process of smooth mixing.

It is important! Dark chocolate melts at about 55 degrees. To melt milk and White chocolate A temperature of 45 degrees is enough.

Ingredients and inventory:
Chocolate bar. It will be good to melt chocolate with a high cocoa content;
Two containers for a water bath of different sizes;
Wooden spoon;

Place a larger metal container on the stove. Fill with water and put on a slow fire. Break the chocolate bar, preferably as small as possible, and send it to the bottom of a smaller container. Send the container of chocolate into the water of the pan when the liquid is already warm enough, but it will not boil. When melting, you need to constantly stir the chocolate so that it becomes liquid faster and more evenly. You can only mix with a wooden spoon or spatula until each piece is completely melted.

Melting chocolate in a water bath is very simple, you need to have two pans and a bar of chocolate. Be sure to carefully monitor the process and constantly stir the product so that it melts evenly and successfully.

Not everyone knows how to melt chocolate. But this ingredient is used in many desserts. About popular methods culinary process Let's talk in today's article.

In order for chocolate to melt well, you need to pay attention to its composition. It is desirable that the tiles have as few additional components as possible.

Ideally, the base should be cocoa beans. For kindling, white, black and milk chocolate.

Porous tiles should not be used. It is quite difficult to predict in advance what substance will turn out after melting. Chocolate with fillers, nuts, raisins is also not suitable for these purposes.
For mirror glaze, only couverture is suitable. This is a special kind of cocoa powder, quite expensive. But only thanks to him you can achieve a delicious crispy crust. The product is sold only in specialized stores.
If your task is to make an inscription on the cake, then feel free to buy milk chocolate. Its consistency is thick and quite viscous.
When purchasing chocolate, carefully look at its labeling. Ideally, it should be marked "confectionery" or "canteen".
If you notice lecithin in the composition, it is better to look at another brand of chocolate. Manufacturers have long been replacing it with cocoa butter.

If you care about your health, try to buy chocolate without harmful components(flavors, emulsifiers, etc.).

Melting chocolate in water is quite simple, you just need to know the technology for making the glaze:

You will need 2 bowls of different sizes. It is desirable that the smaller one be with a non-stick coating.
Fill one pot with water, place on the stove and bring to a boil.
Reduce the heat, the temperature should be maintained in the region of 75 - 85 degrees.
Break the chocolate bar, place it in a saucepan with a smaller diameter. Make sure there is no water in the container. Otherwise, the chocolate will burn, change its texture and taste.
Place the smaller pot in the larger one.
Start stirring the chocolate.
Add a little butter to the icing (can be replaced with cream). This will make your chocolate mass more viscous.
After the chocolate has melted, remove the bowl and cover it with foil, after making holes in it. In this form, the mass should cool.

It is better to melt dark chocolate in a water bath. White and milk can "take a piece" - there is not much cocoa butter in these tiles.

Try not to overheat the product. If the thermal regime is violated, then the chocolate mass will definitely crack after 3-4 hours.

There are 2 ways to melt chocolate in the microwave. Each of them has advantages:

glaze does not burn;
no lumps;
the maximum cooking time is 3 minutes.

Both methods are so simple that even an amateur can handle them:

Break the chocolate into small pieces, put in a glass bowl. Put it in the microwave for 1 minute, while the power of the oven should be maximum. Take out the frosting and stir. Put it back in the microwave for 30 seconds. Repeat the process 3 times.
If your microwave has a defrost setting, you can use it. Send the crushed chocolate bar to the oven for 2 minutes. If lumps remain, add 1 more minute.

Such chocolate is not very suitable for icing the surface of the cake. There is a high probability that the mass will crack. But figures made from such chocolate turn out to be excellent, it perfectly keeps a head start.

You can also melt chocolate on the stovetop.

An important point: the bowl in which the cooking process will take place must be with a double bottom.

The cooking process is as follows:

Break the chocolate bar.
Put the bowl on the minimum heat, stir constantly so that the product does not burn.
As soon as the chocolate starts to melt, add a piece of butter.
To make the product liquid, pour in milk or cream. It is very important that the ingredients are warm, otherwise the mass will delaminate.

Once the icing is ready, pour it into another bowl, otherwise it is likely that it will burn.

Do not allow the mass to boil, the chocolate will lose its properties, it will exfoliate and crack.

How to melt chocolate for cake decoration

Melted chocolate is good for decorating the cake. It is prepared only in a water bath.

In the recipe, the proportions of the ingredients are important:

black chocolate bar - 300 g;
heavy cream - 300 ml.

Cooking process:

Prepare water bath.
Break the chocolate into small pieces and place in the top bowl.
As soon as the mass begins to melt, add warm cream.
Melt the chocolate until the icing becomes viscous.

Secret from confectioners! In order for your chocolate to turn out with a crispy crust and not crack on the surface of the cake, you need to cool the mass well and beat with a mixer or blender.

For making glaze

Real frosting should be shiny. You can achieve this effect with the help of honey.

The recipe is the following:

dark chocolate bar - 150 g;
homemade fat milk - 90 g;
natural honey - 30 g;
oil - 80 g;
powdered sugar - 80g.

Stages:

Prepare a water bath.
Add chocolate. As soon as it starts to melt, pour in warm milk and put powdered sugar. The mass must be intensively mixed so that lumps do not appear.
As soon as the glaze becomes homogeneous, remove it from the heat, add honey and butter, mix again.

Let the icing cool, never put it in the refrigerator

Making liquid chocolate for fondue

Fondue or chocolate fountains can decorate any celebration. Dessert turns out delicious, quite unusual. Making liquid chocolate is easy.

Ingredients needed:

chocolate (it is better to choose milk) - 300 g;
cinnamon - 10 g;
cream or fat milk - 60 g;
strong brewed coffee - 25 g.

Cooking:

Prepare a water bath.
Send chocolate to melt.
As soon as the mass begins to melt, add the remaining ingredients.
At the last moment, sprinkle the chocolate with cinnamon, bring to a homogeneous mass, remove from heat.

Chefs often add whiskey or strong brandy to fondue chocolate. These drinks give the mass not only interesting taste notes, but also a special aroma.

There are many ways to melt chocolate. We have presented the most popular and proven recipes. Take advantage of our tips and prepared by you chocolate desserts turn out delicious and beautiful.

For a perfectly prepared dessert for the holiday, one small detail is missing. If pour homemade dessert chocolate, it will become just like in a children's restaurant.

Craft fruit dessert, poured with chocolate mousse is not difficult at all. And your child will be extremely happy. So where to start? Preparation begins with the selection of a suitable chocolate bar.

What chocolate to choose?

For melting chocolate for confectionery purposes, not every product from the store is suitable. There are several rules that you should pay attention to when choosing chocolate:

Find on the shelves of the store necessarily a confectionery chocolate product, or with the inscription "canteen";
The composition should contain as few unnecessary additives as possible. Tiles with nuts or raisins are best eaten whole;
There should be a lot of cocoa in the composition. Not less than 55%;
Porous chocolates cannot be melted;
You can take dessert chocolate, but it is not suitable for making glaze;
Low quality chocolates at reduced prices will not work.

Such a melted dessert can be poured over ice cream for children; or cook chocolate-covered strawberries or prunes.

Kindling rules: if you don’t want to spoil ...

Liquid chocolate should be thick, fragrant and shiny. To make your dessert exactly like this, follow the rules for working with hot chocolate:

Always stir and never leave the stove for a minute;
Do not cover;
Add only butter or cream, but not water;
Steam from the lower pan should also not fall into the upper one;
Mix better with a silicone spoon;
Tiles need to be broken into small pieces.

The higher the grade of chocolate, the better your dessert will be. And if you are making a mass for a cake and you need shine, then butter is added during kindling.

But if your dessert burns, or gets lumpy, then all your work will go down the drain. Therefore, you need to interfere every 30-40 seconds. And if you decide to cover the dishes with a lid, then the condensate will certainly fall into the middle. And this is absolutely unacceptable. Droplets of water will make the chocolate tasteless and not so thick. The ingress of water will cause the mass to lose consistency. Therefore, it must be carefully prevented from entering.

The rules are very simple, but they must not be forgotten. Remember also that dark chocolate melts at temperatures up to 55 ° C, but white chocolate needs a temperature of no more than 45 ° C.

How to melt chocolate in a water bath

In a water bath, chocolate does not melt so quickly, but evenly and efficiently. Therefore, this is a common and convenient way. What do you need to prepare for this? A couple of saucepans or pans and a stirring spoon, as already mentioned, silicone, or you can still use a wooden one.

What do we do next:

Pour water into one saucepan and bring to a boil. Then turn off;
We put a container with broken pieces of chocolate on top and turn on the smallest gas on the stove;
Stir the mass, and add, if necessary, a little butter, or heavy cream;
Turn off the water bath and let the product cool down to body temperature.

Now, after cooling, we use for baking. It is very important not to overheat the chocolate, then it will be bitter, which is out of place in the dessert. In addition, it becomes too hard.

Melting chocolate in a slow cooker and microwave

There are alternative kinding options. Everyone chooses the appropriate way. And there is no clear division into “good” and “not very good” ways. It's a matter of personal preference.

Whoever has a slow cooker can easily make a liquid chocolate mass in it. Tiles also need to be broken.

Pour water into the bowl up to the minimum mark. And put chocolate in the steamer tray;
Select on the remote control: “steaming”;
Stir occasionally until done.

The multicooker will exactly execute the program ordered by it. And your task is to monitor the preparation of dessert.

In order to melt chocolate in the microwave, you can choose 2 options:

You can set the microwave oven to defrost mode. And depending on the weight, bake the “sweet joy” in waves with the following calculation: 2 minutes for every 100 gr. weight. Then stir the mixture after 1 minute until the pieces are completely dissolved;
The second option is to set the normal mode and every 30 s. open the door and stop the melting of the chocolate to stir.

There is one secret to cooking in a microwave oven. For such heating, the product can be grated and then it will warm up evenly and quickly.

The peculiarity of such heating is in the constant "twitching" of the door. In addition to stirring, it is also necessary to pull out the melted pieces. Otherwise, the finished parts will start to burn. Do not forget that the dishes in the microwave must be placed either glass or ceramic.

How to melt chocolate in the oven

It is also possible to melt the sweetness in the oven if you follow all the tips in strictness.

First, preheat the oven to 65°C.

Then put a saucepan with a thick or double bottom on the last top shelf. Sprinkle grated chocolate chips in the middle.

The crumb will quickly reach the desired liquid consistency, but even here you need to constantly monitor so that it does not burn.

Melted Chocolate Dessert Recipes

For your attention a couple delicious desserts using chocolate mass.

Chocolate banana drink

The steps are:

Melt the chocolate separately and heat the milk;

Mix them with a blender;

Finely chop the banana;

Add banana, ice cream and mix everything again until a thick homogeneous mass;

Pour into glasses and garnish.

The drink is suitable for both children and adults. Ready in minutes and good decoration parties.

chocolate ball

Chocolate ball - unusual recipe. The ball will look very interesting on festive table. And it's very tasty.

Ingredients:

Dark chocolate - 150 gr;
For the filling: fruit and 75 gr. ice cream;
Cream.

In the process of cooking, you will need a small balloon.

Cover the inflated balloon with a thin layer of melted dark chocolate;
Wait for the dessert to harden;
The ball is then pierced with a needle and the frozen ball is removed;
Inside the ball you can put ice cream mixed with various fruits;
Liquid cream is poured on top of the ball.

Melted chocolate can be used for a variety of both simple and fine dining. You can melt it in various ways, but, most importantly, do not overheat and do not fry.

Bon Appetit!

All novice confectioners sooner or later face the question of how to heat chocolate in a water bath. This simple technology will be needed if you need to make icing, cake decor or homemade chocolate candies. At the same time, the final product will undoubtedly be unique, which opens up wide opportunities for confectionery creativity.

Product selection

Before melting chocolate in a water bath, get acquainted with the features of its choice. By buying the wrong pastry, you will waste your money and your time, and you may also be disappointed in yourself as a chocolatier.

For the result to please you, you need to melt chocolate, which includes at least 50% cocoa.
It is not recommended to heat dessert chocolate in a water bath, as it undergoes lengthy processing during the production process, which impairs its melting. Instead, it is better to use a canteen, which is ideal for heat treatment.
cannot be heated and porous chocolate. This is also related to the characteristics of production. The air added to the product reduces its quality during melting.
Those who drown chocolate in a water bath not for the first time, probably know that you should not use products with various fillings and additives (raisins, sweets, marmalade, nuts, etc.).
It is not advisable to heat cheap sweet tiles in a water bath. The result will definitely not please you with either taste or quality.

What you need to know

How to melt chocolate at home? The use of a water bath - the simplest and most effective method in this case - requires compliance with certain rules.

The melted chocolate mass should have a uniform texture, a specific aroma and shine. In order to give it more shine, put a little butter in it.
The melting point of dark chocolate is 55 degrees, for white it is 45 degrees C. Overheating can lead to bitterness, so the process must be controlled.
If you are melting chocolate in a water bath, you must not leave the stove. Continuous stirring will prevent sticking and the formation of lumps that will ruin the final product.

Step-by-step instruction

So, let's get down to the process itself.

Find two different pots in your kitchen cabinet. One of them should fit easily into the other. You should not take aluminum containers for this, it is better to find enameled or glass ones.
Take water in a large saucepan. There should be enough water so that the smaller pan floats in the larger one without touching the bottom.
Place a small saucepan with a portion of chocolate in the water that has already boiled in a large saucepan.
Without interruption, stir the pieces with a silicone or wooden spatula until completely dissolved. Control the melting temperature, it should not exceed the above norm.
Gradually add the rest of the product, maintaining the correct temperature.
The chocolate water bath must be kept open. The fact is that condensation will appear on the closed lid, which, if it gets into the chocolate mass, will ruin it. For this reason, you must also ensure that boiling water from a large pot does not get into a small one.

If you need to heat a large amount of chocolate in a water bath, divide it into three parts. First melt one third of the total volume and only after that add the following pieces to the bowl or pan.

Many recipes call for the addition of liquid ingredients such as milk, cream, water, liquor, etc. to the melted chocolate. Liquids make the melting process more convenient, as they speed it up and prevent burning. However, some nuances must be taken into account here.

Liquid should not be too little. Add at least 1 tablespoon of liquid ingredient for every 60 grams of chocolate you need to melt. This will prevent the appearance of lumps.
Add only warm liquids (never cold liquids) to the melted chocolate mass.
Melted chocolate and heated liquid are best combined with an immersion blender. For the same purpose, you can use a regular kitchen mixer.

Do not forget about caution and safety: you will be dealing with boiling water. In addition, accuracy and slowness will help you prevent water from entering the chocolate mass.

For the preparation of many confectionery dishes, ranging from desserts to cakes, pies, melted chocolate is required. These are glazes, and figures for decoration, and an additive to the dough, which makes ordinary sweets ideal. Making melted chocolate is very easy, and a festive confectionery dish will greatly benefit. This process has a number of nuances. For example, it would be more correct to use a water bath. Why - we will find out later.

How to choose melting chocolate

For melting and subsequent decoration of dishes, you can buy any chocolate, but there are rules for choosing. Some species are generally not suitable for a particular case. Chocolate bars with the following features are preferred.

Chocolate "Table".
No additives: nuts, raisins, jam.
A sufficient amount of cocoa, from 55%.
Porous chocolate is excluded for melting.
Dessert chocolate is not suitable for glazes.
Low quality tiles are also unsuitable.

So the choice of chocolate also depends on the type of dessert: pour over ice cream or cook strawberries in glaze. The form can be any, not only tiled.

How to melt properly

In order not to spoil the dessert and chocolate, you need to melt it correctly. In liquid form, the mass should be quite thick, shiny and smelling delicious. The principles for making hot melted chocolate are as follows.

How to make a water bath? Place a small saucepan in a large saucepan filled with water to the bottom of the inner container, heat to a boil.
Break the tile into small pieces, placing in a smaller container.
When melting, do not be distracted from the container, stirring all the time, every 40 seconds.
The lid should not be covered, as condensate will fall into the mass, which must not be allowed. It will lose its thickness and taste.
Add cream or butter, not water.
It is necessary to prevent steam from entering the lower pan.
It is better to take a spoon made of wood or silicone.
The melting temperature for dark chocolate is 55 degrees C, and for white chocolate - 45. The fire should be as low as possible.

The dessert will turn out the better, the higher the grade of chocolate. To add shine to the coating of the cake, add butter. The biggest disappointment will occur if the chocolate mass burns. When melting in a water bath, melting is slow, but uniformity and quality are guaranteed. This is a popular way to make a tile liquid.

How to make a water bath

A water bath at home is easy to do. To melt chocolate on it, you need two saucepans (or stewpans). One container must be larger than the other in order to fit the first one. The most suitable dish in which chocolate melts well is enameled. The small saucepan should not touch the bottom of the large one.

The following steps explain how to make a water bath.

Water is poured into a large saucepan and brought to a boil.
Place a smaller container with finely chopped chocolate in a saucepan with boiling water. Set up a small fire.
Stir the chocolate as it melts. If necessary, we add additives - heavy cream or butter.
We extinguish the fire and let it cool down to about 36 degrees C.

Now the prepared mass can be used in a brownie pie, for a cake or for glazing fruits. Now we know how to melt chocolate in a water bath.

Recommendations for the melting process- do not overheat the mass, as bitterness may appear in it, and after solidification it will be excessively hard, avoid getting steam or water droplets into the molten mass.

Using a slow cooker to melt chocolate

Exists various ways melting, for example, using electronic kitchen appliances. How to melt chocolate in a water bath in a slow cooker? Those who have this unit can easily melt the mass in it. More precisely, here the mass melts on steam bath. But so much the better for chocolate, which will retain its properties from overheating.

We take the following steps.

Break tiles into pieces.
Pour water into the bowl up to the minimum mark.
Place the pieces in the steamer tray.
On the remote control, set: “steaming”.
Stir from time to time until melted.

The slow cooker does everything automatically according to the program, you just need to follow the process.

How to melt chocolate in the microwave

A microwave can also be used instead of a water bath to melt chocolate. You will need a glass container that will not heat up very quickly. If the glass bowl becomes too hot after a few minutes of microwave oven, it can be bad for chocolate. Therefore, you need to transfer the chocolate mass to another cold bowl and add a few pieces of unmelted chocolate. Mix everything thoroughly.

It is very good when the microwave maintains the function of the set temperature. To melt chocolate, it is better to choose a low temperature so that the mass does not burn. It is necessary to periodically remove the container from the oven and mix the mass. If the microwave does not have a turntable, then you should turn the bowl of chocolate from time to time on your own.

How long it takes to melt chocolate in the microwave is quite difficult to say. It depends on the amount of cocoa butter in the chocolate, the volume of the chocolate mass and the power of the microwave oven. It takes about 3 minutes for 240 g of chocolate, and in 4 minutes you can melt almost a whole kg. It is correct to take out the chocolate every 30 seconds and mix well. So you do not miss the right moment. Chocolate mass should be smooth and shiny, and the chocolate pieces should completely dissolve.

Chocolate chips or pieces are placed in an appropriate container and sent to the microwave. Heating is carried out at a power of 800-1000 W, controlling the process every 15 s. Or more often so as not to overheat.
They take out the chocolate when almost all the chips are melted.
"Stir" the contents until smooth.
Now cold tempered chocolate is added and cooled to operating temperature.

In the combine bowl

The method is used at competitions when time is running out, but it can also be applied at home.

2/3 of the total volume of crushed or monetized chocolate is placed in the combine bowl.
The remaining 1/3 is heated to 50 ºС and poured into cold chocolate.
In this case, the whole mass should be quickly mixed, which favorably affects its quality and gives the desired shine.

Method 1/3+2/3

The method is similar to the combine, only the process is performed manually.

Melting is subject to 2/30 chocolate of the total mass.
After that, the remaining 1/3 of the chocolate in the bar or coins is added with constant stirring.
If the chocolate does not melt well (this is a common occurrence with this method of tempering), use an immersion blender and beat the chocolate until completely dissolved.

The resulting chocolate will be thicker than when tempered on marble and is not suitable for making sweets, or thin-walled products. But it is ideal for creating sculptures or decor.

Methods regarding how to properly melt chocolate in a water bath will be useful for preparing a wide variety of desserts, simple and complex. The mass will not overheat, which will favorably affect its palatability. It is not necessary to use chocolate for icing cakes and making decorations. It will be very tasty just to drink it or dip pieces of fruit. It is also possible to melt the mass using an oven or microwave. Everyone uses their own method, the one they like the most.