Label
All
0
Clear all filters

Melting Chocolate

Appears in
The Cookiepedia: Mixing Baking, and Reinventing the Classics

By Stacey Adimando

Published 2011

  • About

This might sound like a simple matter of heating, but there is a fascinating science to it. When chocolate melts, the cocoa-butter crystals start to break down and disappear. To keep its stability in the cookie so it holds shape without melting at the touch, looks glossy when dry, and “snaps” when you bite into it, it needs to be brought back to temper a stage where the crystals have reformed. The easiest method: Drop a few chunks of already tempered chocolate of the same kind (the packaged stuff that is still glossy and unblemished) into the melted batch and stir until incorporated. The stable crystals in the chocolate chunks will slowly spread throughout the bowl, making the rest of the chocolate ready to use.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of

The licensor does not allow printing of this title