Chocolate - it is a capricious product, so prepare meals out of it - an art.This "matter" can easily spoil your ambitious plans: it exfoliates, it crumbles, it ends.However, among people, there are many experts in cooking, which has long figured out all the secrets of the behavior of this delicacy, for example, melt the chocolate in a water bath or his temper.Renowned pastry is always told that competent enough to be able to heat the product.If you wish to be a result of all the culinary efforts of your creations are not "turned gray", in other words, not covered with a white layer, the optimal solution - is to take as an ingredient is tempered chocolate
water bath and chocolate
There are many ways to melt.A lot of people know how to melt the chocolate in a water bath.What is this method?To perform this procedure will require a large saucepan and smaller capacity, which can be inserted in the first.Before you melt the chocolate in a water bath, you need to boil the water and remove from heat.Brown should treat the pre-crumbled into small pieces and place in a heatproof container, which is then placed on the pan.This bowl must be firmly fixed.Then you need to systematically stir the product.Those who are interested in the question of how to melt the chocolate in a water bath should be aware that the melting point of the product of dark color in the range of 50 to 55 degrees Celsius, and white - 40 to 45 degrees Celsius.It is not recommended to melt chocolate in the bath of boiling water, otherwise it starts to thicken, and you can interpret it that it is melted, but in reality already welded.It is necessary to control that in a lot of accidentally exposed to water, or properly melt the chocolate in a water bath will not work - it will turn into lumps.
followed by pour the melted product from the bowl on a flat surface, optimally if it is marble.Marble worse heated and cooled very quickly, and this fact gives the advantage of confectioners, who often have to cook desserts from chocolate.Use the spatula to stir the product must be up to the moment when it has cooled to a temperature of 30 degrees Celsius - is a normal rate for the job.To test the readiness of this delicacy, lightly touch it with your finger.Properly cooked tempered chocolate in contact must seem a little cool.
for impeccable quality
cooking experts warn that if made of chocolate gets even a tiny portion of the solid product, sweet minimizes weight and will resemble a snowball.So as a result of chocolate I had a perfect quality, better than rubber gloves for medical use.Only in this way obtain the desired product.When the apparent simplicity of the process it is important to follow all the rules of cooking.
