Baking master Liisa Westerberg reveals that she usually melts chocolate in the microwave.
Chocolate can be melted, for example, in a microwave or a water bath. Lisa F. Young, Adobe Stock / AOP
What is the best way to melt chocolate?
– It depends on the intended use, Westerberg answers.
The strength of the water bath is that you can see the pulp all the time. Therefore, it is easy to manage.
However, then you have to take care of keeping the water separate from the chocolate. Otherwise, it will run and go to waste.
When making pourable frosting, you should melt the chocolate into the heated cream.
Even in the microwave, defrosting can be easily done for almost any purpose, as long as you have the patience to heat the dish only for a moment at a time.
– At its maximum, in pulses of 30 seconds, says Westerberg.
– And you always have to mix in between.
Do not boil!
The structure of the chocolate is also ruined when it boils. This is due to the crystallization of the fat.
– You should be careful. If the fat begins to crystallize, it burns easily.
Slightly different rules apply to chocolate decorations. Then you should melt the chocolate in sealed piping bags.
Westerberg jokes that you can even put the bag in your pocket during the working day. However, an easier and faster way is to leave it to soak in warm water for a while.
After melting, a hole is made in the corner of the bag, from which it is easy to extrude the pulp onto foil or baking paper.
Chocolate melted at low heat holds its final shape well.