Adding Melted Chocolate to Other Ingredients or Mixtures

To incorporate melted chocolate successfully into whipped cream without melting the cream or to whipped egg whites without deflating them, the chocolate should still be liquid, but neither too warm nor too cold. The same rule applies when you add melted chocolate to batters, buttercreams and the like. The best procedure is to stir a small portion of the mixture into the liquid chocolate, diluting and tempering the chocolate for even distribution into the larger portion.