Cooking & Baking
Related: About this forumNeed some help here.
I melted dark chocolate over hot water. Mixed in chopped nuts and dried fruit. Chilled it to break into shards for munching later.
Only thing is the melting point is sooo low it cannot be handled at all. Before melting it could be handled enough to break it into small pieces without a mess on my hands. After I can't pick up a piece without it melting all over my fingers. Still solid at room temp, 75f, but will not tolerate being touched.
Any help here?
jonno99
(2,620 posts)you want.
Major Nikon
(36,827 posts)jonno99
(2,620 posts)dixiegrrrrl
(60,010 posts)Kudos to you..how did you discover that info?
Major Nikon
(36,827 posts)A friend of mine learned how to do it in culinary school and explained the process to me.
Viva_La_Revolution
(28,791 posts)Next time, chop chocolate into small pieces. Melt half of it till there are just a few chunks left. Add the other half, remove from hot water and stir till mostly melted. It should still be very thick, more softened than completely melted. When i fill molds i have to tap it on the counter pretty hard to get it in all the crevasses.
flamin lib
(14,559 posts)Because the temperatures are so precise I think I'll try using sous vide (waterbath). I know about water and chocolate but I can use sealed jars to bring it to temperature @ 118f and then hold at 90f after adding the cool chocolate, fruit and nuts.