Advice for Melting Chocolate?

Parent Cafe
1

<p>I have done some internet research, but it’s almost time to make oreo balls and peanut butter balls so thought I’d ask for tips here. Making these treats always stresses me out, even though my family bravely eats my mistakes :-). </p>

<p>What is your secret to getting the prettiest, smoothest results? Double boiler? Microwave? Stovetop? </p>

<p>I have tried all 3 ways with mixed results. Some years are better than others, but still not the results I desire. At least they always taste good!</p>

2

<p>Definitely double boiler. Just made a bunch of batches of peppermint bark with melted chocolate and it worked beautifully with double boiler. We have had disasters in past microwaving or single pan melting. Chocolate likes the even heat of a double boiler.</p>

3

<p>Yup, I am also in the double boiler camp. :slight_smile: Will you share with us when you are done?</p>

4

<p>And after you make them and see how well it goes double boiling, send a few of those peanut butter balls my way. ;)</p>

5

<p>hahaha jinx!</p>

6

<p>We can share.</p>

7

<p>Double boiler, just finished melting some. After years of problems I took some advice from a trusted cook and started using a store brand melting chocolate - works like a charm.</p>

8

<p>Might depend on the type of chocolate, and the effect your are looking for. I am not familiar with that recipe. If you are coating something, and looking for shiny, with a nice “snap”, and without “bloom”, are you using couveture chocolate, or something more mainstream? For a more professional look, you might have to temper it.</p>

<p><a href=“http://www.chocoley.com/abouttempering.htm[/url]”>http://www.chocoley.com/abouttempering.htm&lt;/a&gt;&lt;/p&gt;

<p>BTW, I make dipped pretzels most years, and don’t bother with all that, but also get results that vary from year to year. White “chocolate” seems the trickiest.</p>

9

<p>Double boiler. If you want shiny and you want to do it in the quick and dirty fashion add some butter to it and microwave. But double boiler is best.</p>

10

<p>Ditto with the double boiler, which I improvise since I don’t own one. If you have to do it like I do with one pot within another, make sure not to let any of the water splash into the chocolate , or it will be ruined</p>

11

<p>I’m a double boiler person. I keep the heat on low and it takes awhile but I’ve never had any chocolate turn on me or had any water splash up because it’s boiling rapidly. I have to admit I do add a teaspoon of solid crisco to about 12 oz of melted chocolate only because for me it makes a smoother coating and it’s quicker.</p>

12

<p>I only use the microwave to melt chocolate if it’s going to go into something I’ll bake. If I’m making candy, coating or chocolate mousse, I use the double boiler.</p>

13

<p>This is interesting to read, but I’ve got to say after being married 31 years I have never owned a double boiler!!!</p>

14

<p>Oh, I don’t have a double boiler either…I have a porcelain saucepan that has a small lip opposite the handle and I balance that and the handle on a larger saucepan. Works fine.</p>

15

<p>A double boiler is just one larger pan of simmering water and the chocolate goes into a smaller pan that sits atop the larger one. </p>

<p>I find double boiler works best. With white chocolate just be very careful not to get any water in the chocolate</p>

16

<p>Yes, I know you can “fake” it with two pots, but I also remember my mom having a legit double boiler.</p>

17

<p>Cut into small chunks and microwave, five seconds at a time. Works for me and way less likely to burn–for me–because if I get distracted it doesn’t matter.</p>

18

<p>We just buy the baking chocolate and stick pieces in the microwave in a bowl. </p>

<p>I’m the kind of person that could burn soup but even I’ve managed not to screw it up when doing it like that :)</p>

19

<p>Ghirardelli milk chocolate chips in glass Pyrex bowl in M/W on low setting. Remove and stir after 30 seconds, repeat until melted. I melt small quantities at a time when dipping strawberries and just add more chips to same bowl as needed.</p>

20

<p>Add a bit of butter, melt slowly in the microwave, stir every 20 seconds or so. Easy.</p>