How best to melt and reform chocolate
I'm planning on making a custom box of chocolates using a home-made silicone food/ice-cube tray. I think I'll need to get the chocolate pretty hot and runny so that it will pick up the details in the tray with few air bubbles. I expect this might take some experimentation but would like some idea where to start.
What is the best process to use to melt and reform the chocolate so that it keeps as many of its original properties as possible rather than turning crumbly or loosing its creamy taste? Should I be melting slowly/quickly? should I add anything to the chocolate (milk, butter, etc.)? should I leave at room temperature to solidify or refrigerate immediately?
If it maters, I'll be using galaxy chocolate (and possibly milky way chocolate) which I think melts at a lower temperature than most?
Best Answer
Chocolate IS tricky to get right, and I have had mixed results using a double boiler, I have also tried using a microwave- ten seconds intervals, checking temperature each time and waiting till the chocolate is good and warm before stirring. I have also used this method- place chocolate in a plastic bag and leave it in a warm sunbeam or outside if it is a warm day until melted, IF you have the patience for this method, I have consistently had good results with this method. In regards to your concerns about air bubbles, I would definetely use either room temperature molds or warm molds, gently banging the molds on your contertop after you add the chocolate will cause air bubbles to rise to the top. I would also suggest letting the chocolate cool to room temperature on your countertop before placing in the fridge to harden. Hope this helps.
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How do you melt chocolate and reshape it?
Put an inch of water into the bottom of a double boiler. Bring the water to a boil then turn off heat. Place 2/3rds of your chocolate in top pot of double boiler and place on water filled bottom. The residual heat is what will melt the chocolate.How do you melt and solidify chocolate?
Chocolate doesn't need to be piping hot to stay in temper; a mere 86\xb0F will do. Test: Dip a knife, spoon, or spatula into the chocolate and set it down at cool room temperature (65\xb0F to 70\xb0F). If the chocolate is in temper it will harden quite quickly (within 3 to 5 minutes) and become firm and shiny.How do you melt chocolate and keep it smooth?
Whether you are using regular chocolate or melting chocolate, set the power to 50% and microwave for 30 seconds at a time. Stir in between each 30-second interval. This is important! Chocolate can actually retain its shape while being completely melted, so if you go by sight alone, you will overheat your chocolate!What is the best method of melting chocolate?
The quickest way to melt chocolate is in the microwave. Simply place your chocolate in a microwave-safe bowl and microwave it in 30-second intervals, stirring between each interval, until the chocolate is smooth and thoroughly melted.Melting chocolate: How to melt and temper chocolate
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