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Chocolate
Appears in
Published 2010
Chocolate icing for cakes gets a lift in flavour with a squeeze of lemon juice.
Try melting chocolate either of these ways: place a heatproof bowl over a saucepan of simmering water. Add the chocolate. Once it has warmed and is turning glossy, stir it and remove saucepan from heat. The chocolate will continue to melt after you have taken it off the heat.
Alternatively, use your microwave and heat on high in short bursts, 10-15 seconds at a time.
A little tip: chocolate seizes or goes grainy when it’s too hot. If this happens, stir a dash of oil into it.
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