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Direct Method Water Bath Procedure

Appears in
The Art of the Chocolatier

By Ewald Notter

Published 2011

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  1. Place water in the bottom half of a double boiler. Be careful not to fill the bottom half so high that the water touches the top part of the double boiler.
  2. Place the chocolate in the top half of the double boiler and heat over medium heat. Once the water is simmering, occasionally stir the chocolate gently until it is melted to the desired temperature (see Direct Method Oven Procedure).

Advantages: This is most likely the oldest method of warming chocolate. By using a water bath, the chocolate never comes into direct contact with the water below, which is why it is not necessary to stir it constantly.

Disadvantages: Water is the number one enemy of chocolate. One drop can cause the chocolate to seize up, resulting in chocolate that is not smooth and viscous. Never set up a station to dip chocolates using a water bath to keep the chocolate melted. Steam can also change the surface of tempered chocolate and may result in sugar bloom.

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