| Servings |
Ingredients
- 400 g dark chocolate
- A thin plastic bowl - the bowl should not be too thick because it will keep the heat.
- microwave
Ingredients
| |
Instructions
- Chop the chocolate into small pieces, in a food processor or in a mini chopper.
- Put 100 g chocolate aside for later.
- Take the 300 g chocolate and pour into a plastic bowl and place it in the microwave at the highest power.
- Heat the chocolate for 30 seconds.
- Stir well to ensure that the temperature of the chocolate is evenly distributed.
- Then heat it for 20 seconds.
- The more chocolate you melt, the longer it takes. Be sure to stir well.
- Then heat it for 10 seconds at a time, until half of the chocolate has melted.
- Then put the chocolate back in the microwave - only 5 seconds each time.
- When there is approximately 1/3 unmelted chocolate left, stir the chocolate well, until all the pieces of chocolate have disappeared.
- Measure the temperature with a thermometer. It should be 31 ° C for dark chocolate (28 ° C for white). If the chocolate is too hot stir until the temperature drops.
- If there are lumps that will not melt, and the chocolate is less than 31 ° C, put the chocolate in the microwave for 1-2 seconds.
- The chocolate is now ready to use.
- When you have coated your products with chocolate, keep them in a cool place. Remember, not more than 10 minutes in the refrigerator or the chocolate turns grey.
Recipe Notes
Tips
If the temperature is above 31 ° C, it is no problem as long as there still are lumps of chocolate. Stir and hope for the temperature to drop.
You can also save it by pouring more chopped chocolate in - about ¼ of the volume of the bowl, the 100 g which you set aside at the beginning. Stir - if lumpy, use the microwave gently.