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By Ewald Notter
Published 2011
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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