Загрузить PDF
Загрузить PDF
Жидкая шоколадная глазурь отлично подходит для украшения и наполнения различных десертов, но иногда она получается слишком густой, из-за чего бывает трудно добиться гладкого покрытия. К счастью, растопленный шоколад легко разбавить, что позволяет получить идеальную блестящую глазурь, которую можно использовать для маффинов, тортов или в качестве топпинга для мороженого!
-
1
Чтобы разбавить небольшое количество шоколада, добавьте к нему растительное, сливочное масло или кондитерский жир. Лучше всего разбавлять шоколад при помощи жира. Точное количество растительного масла зависит от данной и желаемой консистенции вашего шоколада. Сначала добавьте буквально капельку, а затем добавляйте понемногу еще масла, если в этом будет необходимость.[1]
- Берите рафинированное масло (без запаха), чтобы не испортить вкус десерта. Хорошо подойдет кокосовое или рапсовое масло. При этом у кокосового масла приятное послевкусие.
- Лучше всего добавлять масло к шоколаду до того, как поставите его на огонь. Если это необходимо, можно добавить масло и к уже растопленному шоколаду.
-
2
Если вам нужно разбавить большой объем шоколада, то лучше добавлять кондитерский жир или масло небольшими порциями. Например, застывшее кокосовое масло можно разбить ножом на «хлопья». Если вы раньше никогда не разбавляли таким образом шоколад, добавляйте масло понемногу.[2]
- Сначала добавьте масло из расчета 1 чайная ложка на чашку растопленного шоколада.
-
3
Добавьте немного молока, чтобы добиться кремовой консистенции. Поскольку в молоке высокое содержание жира, оно лучше смешивается с шоколадом, чем вода. Начните с 2 столовых ложек молока, а затем при необходимости добавьте еще. Только молоко нужно разогреть до той же температуры, что и шоколад, иначе он снова затвердеет.[3]
- Подойдет любое молоко, но для наилучшего результата следует брать цельное молоко.
- Консистенция станет еще лучше, если взять вместо молока теплые жирные сливки.
Реклама
-
1
Чтобы шоколад не подгорел, подогревайте его медленно. Если перегреть шоколад, он станет очень густым, и с ним трудно будет работать. Идеальная консистенция получается, если не торопиться и внимательно следить за шоколадом на протяжении всего процесса.[4]
- Если у вас есть кондитерский термометр, то температура глазури не должна превышать 46 °C или 43 °C, если вы используете молочный или белый шоколад (эти виды шоколада более чувствительны к высокой температуре).[5]
- Если у вас есть кондитерский термометр, то температура глазури не должна превышать 46 °C или 43 °C, если вы используете молочный или белый шоколад (эти виды шоколада более чувствительны к высокой температуре).[5]
-
2
Не добавляйте в шоколад воду. Из-за воды шоколад, наоборот, может затвердеть или превратиться в комковатую пасту. Посуда и приборы, при помощи которых вы будете растапливать шоколад, должны быть сухими, и не стоит добавлять воду в попытке разбавить шоколад.[6]
- Если в глазурь случайно попала вода, большее количество воды может помочь предотвратить процесс затвердевания. Добавляйте по 15 миллилитров (1 столовая ложка) кипящей воды за раз, интенсивно размешивая глазурь после каждой порции воды. К сожалению, консистенция вашего шоколада после этого изменится.[7]
- Если в глазурь случайно попала вода, большее количество воды может помочь предотвратить процесс затвердевания. Добавляйте по 15 миллилитров (1 столовая ложка) кипящей воды за раз, интенсивно размешивая глазурь после каждой порции воды. К сожалению, консистенция вашего шоколада после этого изменится.[7]
-
3
Не добавляйте холодные ингредиенты в горячий шоколад. Если добавить в шоколад холодное растительное или сливочное масло, он также может затвердеть. Сахара соединяются друг с другом и отделяются от жира, когда охлаждаются слишком быстро, поэтому получается комковатая масса.[8]
- Если слишком быстро охладить шоколадную массу, она также может скомковаться. Не наливайте растопленный шоколад в холодную миску, не добавляйте в горячий растопленный шоколад холодные ингредиенты, дайте шоколадной массе остыть до комнатной температуры естественным путем, прежде чем поставить ее в холодильник или морозильную камеру.
Реклама
Советы
- Если вы берете шоколадную плитку, разрежьте шоколад на кусочки ножом с пилообразным лезвием (серрейтором), чтобы масса растопилась равномерно.[9]
- Если попытаетесь растопить шоколад слишком быстро, он может подгореть и придать десерту привкус горелого. Это никак нельзя исправить: вам придется выкинуть эту порцию шоколада и начать все заново.
Реклама
Об этой статье
Эту страницу просматривали 15 698 раз.
Была ли эта статья полезной?
среда, 22 сентября 2010
спасайте. не знаю, что делать. начала плавить шоколад на водяной бане, а он скомкался. и теперь представляет из себя такой пластичный комочек. не знаете реально ли его как-то починить, что б нормально расплавился? ну или куда такой можно добавлять? в тесто нормально будет или не очень?
@темы:
Кулинария
- ← Предыдущая запись
- Следующая запись →
Комментарии
Я не мизантроп, я просто злобный мудак © gugiens
продолжайте плавить
температура должна быть высокая
на крайняк в микроволновку. тот же эффект. главное размешать потом нормально. он жидким становится
Маг0т, а если в микроволновку, то насколько его?
я просто уже минут 30 плавлю на бане его. вода в нижней кастрюлке кипит. растояние между кастрюльками небольшое.
Я не мизантроп, я просто злобный мудак © gugiens
greetty хз. у меня баня — это одна кастрюля. соответственно результат отличается
вы его вообще мешали? может он расплавился уже? 30 минут долго слишком
в микроволновке хз. на минуту поставьте и посмотрите в каком состоянии будет. я «на глаз» так топлю и масло и шоколад
Зачем волноваться и переживать, если можно не волноваться и не переживать?
В микроволновке топлю шоколад за 2 минуты на самой высокой мощности.
30 минут — это что-то странное вообще…
Маг0т, конечно, мешала. при таком помешевании он превратился в комок. и он не расплавился)
до этого я уже плавила шоколад таким же образом, не понимаю, что с этим.
поставила в микроволновку на минуту. половина из него теперь сгорела 
Я не мизантроп, я просто злобный мудак © gugiens
жесть какая-то
а что за шоколад?
и в чем на водяной бане варили?
Маг0т, в смысле в чем?
аленка. синенькая.
Я не мизантроп, я просто злобный мудак © gugiens
greetty ну емкость из какого материала была? может она просто не нагревалась нормально. вот и не растаял
и как он кстати сгорел в микроволновке? о0
Она издевается над нашими сердцами…
А молоко добавляли? У меня такая же хрень была, молоко спасло положение…
Маг0т, подгорел. стал черным и запах горелого. емкость — кастрюля, металл какой-то. нагреться должен был. я все-таки надеюсь, что это шоколад такой. у меня вроде не такие же кривые руки, да и с детства шоколад топлю.
Hanta, о. молоко нет. а он после этого застынет? сколько его нужно примерно?
спасибо, буквально капля молока спасла положение. жалко, что для того что хотела придется топить новый. но хотя бы это не на выброс, сейчас засуну его в какое-нибудь тесто.
Она издевается над нашими сердцами…
Да там не много надо и постоянно помешивать. На счет застынет или нет, точно не скажу, но должен, не будет же он вечно жидким
Она издевается над нашими сердцами…
Пожалуйста
Зачем волноваться и переживать, если можно не волноваться и не переживать?
Это какой-то ненастоящий шоколад…
Я не мизантроп, я просто злобный мудак © gugiens
Это какой-то ненастоящий шоколад…
хахахаха
Miaray, не знаю, возможно. просто мне нужен был молочный сладкий. может в этом дело. я обычно горький топлю.
Я не мизантроп, я просто злобный мудак © gugiens
greetty не. горький чаще всего испоьтзуется в рецептах. я всегда топлю и норм
ещё хорошо его сначала натереть. он мгновенно тает
Зачем волноваться и переживать, если можно не волноваться и не переживать?
greetty, я топила разный — и молочный, и белый, и горький, но никогда с таким не сталкивалась, всегда всё топилось…
Маг0т, ну вот я обычно горький и топлю. а сейчас нужен был сладкий молочный. может он по-другому себя ведет.
Miaray, надеюсь тогда все же, что шоколад кривой
Я не мизантроп, я просто злобный мудак © gugiens
greetty кстати хз. у меня в рецептах только горький
я его джа с орешками топила и норм
на вкус и цвет фломастеры разные
я молоко добавляла в такой ситуации
When chocolate melts, it is ideally a beautifully smooth, shiny, satiny mixture. There are instances, however, where that creamy melted chocolate can become a dry, clumpy mess. One case is when chocolate comes into contact with even a small amount of water, which is called «seizing.» Similarly, if chocolate is overheated, it will become quite thick and lumpy.
There are ways to avoid this from happening, but if you run into problems with overheated or seized chocolate, all is not lost. The chocolate can sometimes be salvaged, or put to other uses in the kitchen.
Why Chocolate Seizes
Chocolate is a mixture of fat (from cocoa butter) and dry particles (cocoa and sugar). When chocolate is melted, these ingredients break up evenly, creating a smooth consistency. However, when the melted chocolate comes into contact with water—even the smallest amount—the dry particles become moist and begin to stick together, quickly forming a gritty, rough paste. This occurs because when the water joins with the sugar in the chocolate, a syrup is formed, which attracts the cocoa particles and makes for a grainy texture.
Preventing Seizing
The most important thing you can do to prevent chocolate from seizing is to eliminate any chance of the chocolate coming into contact with water. Always make sure the bowls and utensils you are using are perfectly dry and avoid using wooden spoons or boards, as they might retain moisture and impart this moisture to your chocolate.
If you are using a double boiler to melt your chocolate, keep the water hot but not boiling, or turn off the heat before the bowl of chocolate is placed on top. Boiling water might splash above the rim of the saucepan and cause droplets to fall into the chocolate. In addition, boiling water gives off a great deal of steam, and steam can cause the chocolate to seize. Be sure to wipe the bottom of the bowl the chocolate is melting in to remove water and condensation. Finally, never cover warm chocolate with a lid, as the heat of the chocolate might form condensation on the inside of the bowl, which will cause the chocolate to seize.
Fixing Seized Chocolate
This may seem counterintuitive, but the way to fix chocolate that has seized is to add more liquid to it. Adding the right amount of water (or other liquid) will dissolve the sugar and cocoa in the clumps and make it a fluid consistency again. Using 1 teaspoon of boiling water at a time, add to the seized chocolate and stir vigorously until the mixture is smooth. This is ideal when you plan on using the chocolate for a drizzle or a sauce, but not if you are incorporating it into a baking recipe since the chocolate will be diluted.
If you are using the chocolate for baking projects, there is another solution. Stir solid vegetable shortening into the chocolate, using 1 tablespoon for every 6 ounces of chocolate. Mix gently and evenly until the chocolate has loosened and the shortening is incorporated. You can now use this chocolate for brownies, cakes, cookies, or other recipes that call for melted chocolate.
Overheating Chocolate
Chocolate is very sensitive to high temperatures and different chocolates require different maximum temperatures in order to melt properly. Dark chocolate should never be heated above 120 F, while milk and white chocolates should never be heated to above 110 F. It is quite easy to exceed these temperatures if using a double boiler with boiling water, or if microwaving on full power.
Overheated chocolate will lose the silky shine of melted chocolate and become thick and muddy. The best way to melt chocolate is in a double boiler, keeping the water hot (but not boiling), and using a candy or instant-read thermometer while melting the chocolate.
Saving Overheated Chocolate
Like seized chocolate, overheated chocolate can be rescued. First, you will want to cool the chocolate, as it is harder to save overheated chocolate that has been at a high temperature for a long time. To cool the chocolate, remove the bowl from the heat source, transfer the chocolate to a dry, cool bowl, and stir in a handful of solid chocolate chunks. Stir constantly and allow the solid chocolate to bring down the temperature of the melted chocolate.
If the chocolate remains thick or lumpy, try straining it through a sieve first. If this doesn’t solve the problem, add a spoonful of vegetable oil or melted vegetable shortening and stir thoroughly. You can also try adding some freshly melted chocolate with a few drops of soy lecithin (an emulsifier, available at health food stores), or using a handheld immersion blender to smooth the chocolate. If none of these tricks helps your chocolate, save the chocolate to use in baking recipes.
When chocolate melts, it is ideally a beautifully smooth, shiny, satiny mixture. There are instances, however, where that creamy melted chocolate can become a dry, clumpy mess. One case is when chocolate comes into contact with even a small amount of water, which is called «seizing.» Similarly, if chocolate is overheated, it will become quite thick and lumpy.
There are ways to avoid this from happening, but if you run into problems with overheated or seized chocolate, all is not lost. The chocolate can sometimes be salvaged, or put to other uses in the kitchen.
Why Chocolate Seizes
Chocolate is a mixture of fat (from cocoa butter) and dry particles (cocoa and sugar). When chocolate is melted, these ingredients break up evenly, creating a smooth consistency. However, when the melted chocolate comes into contact with water—even the smallest amount—the dry particles become moist and begin to stick together, quickly forming a gritty, rough paste. This occurs because when the water joins with the sugar in the chocolate, a syrup is formed, which attracts the cocoa particles and makes for a grainy texture.
Preventing Seizing
The most important thing you can do to prevent chocolate from seizing is to eliminate any chance of the chocolate coming into contact with water. Always make sure the bowls and utensils you are using are perfectly dry and avoid using wooden spoons or boards, as they might retain moisture and impart this moisture to your chocolate.
If you are using a double boiler to melt your chocolate, keep the water hot but not boiling, or turn off the heat before the bowl of chocolate is placed on top. Boiling water might splash above the rim of the saucepan and cause droplets to fall into the chocolate. In addition, boiling water gives off a great deal of steam, and steam can cause the chocolate to seize. Be sure to wipe the bottom of the bowl the chocolate is melting in to remove water and condensation. Finally, never cover warm chocolate with a lid, as the heat of the chocolate might form condensation on the inside of the bowl, which will cause the chocolate to seize.
Fixing Seized Chocolate
This may seem counterintuitive, but the way to fix chocolate that has seized is to add more liquid to it. Adding the right amount of water (or other liquid) will dissolve the sugar and cocoa in the clumps and make it a fluid consistency again. Using 1 teaspoon of boiling water at a time, add to the seized chocolate and stir vigorously until the mixture is smooth. This is ideal when you plan on using the chocolate for a drizzle or a sauce, but not if you are incorporating it into a baking recipe since the chocolate will be diluted.
If you are using the chocolate for baking projects, there is another solution. Stir solid vegetable shortening into the chocolate, using 1 tablespoon for every 6 ounces of chocolate. Mix gently and evenly until the chocolate has loosened and the shortening is incorporated. You can now use this chocolate for brownies, cakes, cookies, or other recipes that call for melted chocolate.
Overheating Chocolate
Chocolate is very sensitive to high temperatures and different chocolates require different maximum temperatures in order to melt properly. Dark chocolate should never be heated above 120 F, while milk and white chocolates should never be heated to above 110 F. It is quite easy to exceed these temperatures if using a double boiler with boiling water, or if microwaving on full power.
Overheated chocolate will lose the silky shine of melted chocolate and become thick and muddy. The best way to melt chocolate is in a double boiler, keeping the water hot (but not boiling), and using a candy or instant-read thermometer while melting the chocolate.
Saving Overheated Chocolate
Like seized chocolate, overheated chocolate can be rescued. First, you will want to cool the chocolate, as it is harder to save overheated chocolate that has been at a high temperature for a long time. To cool the chocolate, remove the bowl from the heat source, transfer the chocolate to a dry, cool bowl, and stir in a handful of solid chocolate chunks. Stir constantly and allow the solid chocolate to bring down the temperature of the melted chocolate.
If the chocolate remains thick or lumpy, try straining it through a sieve first. If this doesn’t solve the problem, add a spoonful of vegetable oil or melted vegetable shortening and stir thoroughly. You can also try adding some freshly melted chocolate with a few drops of soy lecithin (an emulsifier, available at health food stores), or using a handheld immersion blender to smooth the chocolate. If none of these tricks helps your chocolate, save the chocolate to use in baking recipes.
Download Article
Download Article
Melted chocolate is great to use for all kinds of desserts, but it can sometimes end up being a little too thick, making it hard to get the smooth coating you were hoping for. Luckily, thinning out your melted chocolate is easy, so you’ll be able to get perfectly dipped cake pops, a glossy chocolate drizzle, or a delicious topping for your ice cream in no time!
-
1
Add oil, butter, or shortening to thin a small amount of chocolate. The best way to thin chocolate is with the addition of oil. The exact amount of oil you will need will depend on the thickness of your chocolate and your desired consistency. Start by stirring in just a little splash, then add more if you need to.
- Use an unflavored oil so you don’t alter the taste of your dessert. Coconut and canola oils work nicely for this, and coconut oil in particular has a pleasing texture on the palate.
- This will work best if you add the oil to the chocolate before you heat it. However, you can add it afterwards if you need to.
-
2
Add Paramount Crystals if you need to thin a lot of chocolate. Paramount Crystals are made of vegetable oils, and they’re popular with professional bakers because they’re effective and easy to use. If you’ve never used them before, start with a tiny bit and add more as needed.[1]
- Try adding about 1 teaspoon (4.9 mL) of Paramount Crystals for every 1 cup (240 mL) of chocolate.
Advertisement
-
3
Pour in a little warm milk for a creamier chocolate. Because milk has a high fat content, it blends better into chocolate than water does. Start with about a capful of milk, then add more if needed. Just make sure you heat up the milk to about the same temperature as the chocolate before you add it, or else the chocolate will seize.[2]
- Any milk will work, but whole milk will give you the richest result.
- You can also add warm cream to the chocolate for an even richer texture.
Advertisement
-
1
Heat your chocolate slowly so it doesn’t become too thick. Overheating chocolate will make it very thick and hard to work with. To get the perfect texture, take your time as you melt the chocolate, and watch it carefully throughout the entire process.[3]
- If you have a candy thermometer, make sure the chocolate does not exceed 115 °F (46 °C), or 110 °F (43 °C) if you are using milk or white chocolates, which are more heat-sensitive.[4]
- If you have a candy thermometer, make sure the chocolate does not exceed 115 °F (46 °C), or 110 °F (43 °C) if you are using milk or white chocolates, which are more heat-sensitive.[4]
-
2
Do not add water to your chocolate. Water causes chocolate to seize, or to thicken into a lumpy paste. Make sure your bowls and utensils are dry before you begin working with the chocolate, and do not add water in an attempt to thin out the chocolate.[5]
- If a little water does accidentally get into your chocolate, adding more water can actually reverse the seizing process. Add 1 US tbsp (15 mL) of boiling water at a time, stirring vigorously after each addition. However, this will change the texture of your chocolate.[6]
- If a little water does accidentally get into your chocolate, adding more water can actually reverse the seizing process. Add 1 US tbsp (15 mL) of boiling water at a time, stirring vigorously after each addition. However, this will change the texture of your chocolate.[6]
-
3
Don’t add cold ingredients to your chocolate. Adding cold butter or oil can also cause your chocolate to seize. This is because the sugars cling together and separate from the fat when they cool too quickly, leading to a clumpy mess.[7]
- Chilling your chocolate too quickly can also cause it to seize. Don’t pour your chocolate into a cold bowl or use cold ingredients, and allow it to cool to room temperature before you place it into the refrigerator or freezer.
Advertisement
Add New Question
-
Question
I add oil and my chocolate keeps getting thick. What can I do to keep it from getting thick?
Chocolate can appear thick if it has been overheated. Heat your chocolate slowly so it doesn’t become too thick.
-
Question
I added too much oil; what do I do?
If you added too much oil to the chocolate, the best way to fix it is to add more melted chocolate to balance it out.
-
Question
After I melted the chocolate. Can I drizzle on waxed paper and chill for a design?
Yes. You can use the chocolate for whatever you want or need. Yes, make sure that the chocolate chills before removing it from the waxed paper.
See more answers
Ask a Question
200 characters left
Include your email address to get a message when this question is answered.
Submit
Advertisement
Video
-
Chop the chocolate with a serrated knife if it’s in a bar so it will melt evenly.[8]
-
If you attempt to melt chocolate too quickly, it can scorch, giving it a burnt flavor. There is no way to undo this, and you will have to discard the chocolate and start over.
Advertisement
References
About This Article
Article SummaryX
One way to thin chocolate is by adding ingredients with more fat. For small amounts of chocolate, add unflavored fats such as coconut or canola oil, butter, or shortening. Start by adding 1 teaspoon, and add more as needed to achieve the desired consistency. If you’re working with a large amount of chocolate, add 1 teaspoon of Paramount Crystals, which are made of vegetable oil, per 1 cup of chocolate. If you want to make your chocolate creamier and thinner, you can add a capful of warm milk to the chocolate. For more tips, including why you should never add water to your chocolate, read on!
Did this summary help you?
Thanks to all authors for creating a page that has been read 271,001 times.
Reader Success Stories
-
«This was a great tip, thank you. My chocolate was too thick for dipping my peanut butter balls. I mixed in a little…» more
Did this article help you?
Download Article
Download Article
Melted chocolate is great to use for all kinds of desserts, but it can sometimes end up being a little too thick, making it hard to get the smooth coating you were hoping for. Luckily, thinning out your melted chocolate is easy, so you’ll be able to get perfectly dipped cake pops, a glossy chocolate drizzle, or a delicious topping for your ice cream in no time!
-
1
Add oil, butter, or shortening to thin a small amount of chocolate. The best way to thin chocolate is with the addition of oil. The exact amount of oil you will need will depend on the thickness of your chocolate and your desired consistency. Start by stirring in just a little splash, then add more if you need to.
- Use an unflavored oil so you don’t alter the taste of your dessert. Coconut and canola oils work nicely for this, and coconut oil in particular has a pleasing texture on the palate.
- This will work best if you add the oil to the chocolate before you heat it. However, you can add it afterwards if you need to.
-
2
Add Paramount Crystals if you need to thin a lot of chocolate. Paramount Crystals are made of vegetable oils, and they’re popular with professional bakers because they’re effective and easy to use. If you’ve never used them before, start with a tiny bit and add more as needed.[1]
- Try adding about 1 teaspoon (4.9 mL) of Paramount Crystals for every 1 cup (240 mL) of chocolate.
Advertisement
-
3
Pour in a little warm milk for a creamier chocolate. Because milk has a high fat content, it blends better into chocolate than water does. Start with about a capful of milk, then add more if needed. Just make sure you heat up the milk to about the same temperature as the chocolate before you add it, or else the chocolate will seize.[2]
- Any milk will work, but whole milk will give you the richest result.
- You can also add warm cream to the chocolate for an even richer texture.
Advertisement
-
1
Heat your chocolate slowly so it doesn’t become too thick. Overheating chocolate will make it very thick and hard to work with. To get the perfect texture, take your time as you melt the chocolate, and watch it carefully throughout the entire process.[3]
- If you have a candy thermometer, make sure the chocolate does not exceed 115 °F (46 °C), or 110 °F (43 °C) if you are using milk or white chocolates, which are more heat-sensitive.[4]
- If you have a candy thermometer, make sure the chocolate does not exceed 115 °F (46 °C), or 110 °F (43 °C) if you are using milk or white chocolates, which are more heat-sensitive.[4]
-
2
Do not add water to your chocolate. Water causes chocolate to seize, or to thicken into a lumpy paste. Make sure your bowls and utensils are dry before you begin working with the chocolate, and do not add water in an attempt to thin out the chocolate.[5]
- If a little water does accidentally get into your chocolate, adding more water can actually reverse the seizing process. Add 1 US tbsp (15 mL) of boiling water at a time, stirring vigorously after each addition. However, this will change the texture of your chocolate.[6]
- If a little water does accidentally get into your chocolate, adding more water can actually reverse the seizing process. Add 1 US tbsp (15 mL) of boiling water at a time, stirring vigorously after each addition. However, this will change the texture of your chocolate.[6]
-
3
Don’t add cold ingredients to your chocolate. Adding cold butter or oil can also cause your chocolate to seize. This is because the sugars cling together and separate from the fat when they cool too quickly, leading to a clumpy mess.[7]
- Chilling your chocolate too quickly can also cause it to seize. Don’t pour your chocolate into a cold bowl or use cold ingredients, and allow it to cool to room temperature before you place it into the refrigerator or freezer.
Advertisement
Add New Question
-
Question
I add oil and my chocolate keeps getting thick. What can I do to keep it from getting thick?
Chocolate can appear thick if it has been overheated. Heat your chocolate slowly so it doesn’t become too thick.
-
Question
I added too much oil; what do I do?
If you added too much oil to the chocolate, the best way to fix it is to add more melted chocolate to balance it out.
-
Question
After I melted the chocolate. Can I drizzle on waxed paper and chill for a design?
Yes. You can use the chocolate for whatever you want or need. Yes, make sure that the chocolate chills before removing it from the waxed paper.
See more answers
Ask a Question
200 characters left
Include your email address to get a message when this question is answered.
Submit
Advertisement
Video
-
Chop the chocolate with a serrated knife if it’s in a bar so it will melt evenly.[8]
-
If you attempt to melt chocolate too quickly, it can scorch, giving it a burnt flavor. There is no way to undo this, and you will have to discard the chocolate and start over.
Advertisement
References
About This Article
Article SummaryX
One way to thin chocolate is by adding ingredients with more fat. For small amounts of chocolate, add unflavored fats such as coconut or canola oil, butter, or shortening. Start by adding 1 teaspoon, and add more as needed to achieve the desired consistency. If you’re working with a large amount of chocolate, add 1 teaspoon of Paramount Crystals, which are made of vegetable oil, per 1 cup of chocolate. If you want to make your chocolate creamier and thinner, you can add a capful of warm milk to the chocolate. For more tips, including why you should never add water to your chocolate, read on!
Did this summary help you?
Thanks to all authors for creating a page that has been read 271,001 times.
Reader Success Stories
-
«This was a great tip, thank you. My chocolate was too thick for dipping my peanut butter balls. I mixed in a little…» more