Label
All
0
Clear all filters

Lulu Grimes

How to… Melt Chocolate

Appears in
The Cook's Book of Everything
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About
When melting chocolate, always use a clean dry bowl. Water or moisture will make chocolate seize (turn into a thick mass that won’t melt) and overheating will make it scorch and taste bitter. If the chocolate does seize, add a few drops of vegetable oil and stir until smooth.
METHOD
  1. Chop the chocolate finely and put it in a heatproof bowl. Sit the bowl over a saucepan of barely simmering water. Alternatively, take the pan of boiled water off the heat.
  2. Leave the chocolate to soften, then stir until smooth. Don’t let water or steam get in the bowl or the chocolate will seize.
  3. Remove the chocolate from the saucepan to cool, or leave in place if you want to keep the chocolate liquid.

Become a Premium Member to access this page

  • ‌
  • ‌
  • ‌
  • ‌
  • ‌
Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title