Melted chocolate

All true chocoholics know the feeling of melting chocolate with pleasure, over steam, and slowly turning it into liquid chocolate gold. But melting chocolate is not as easy as it sounds, especially if it''s your first time. To make sure your melted chocolate is perfect, check out some tips for melting chocolate below.

Melting chocolate

There are two popular and most common ways to melt chocolate - the first is over steam or a water bath, and the second is in the microwave. Anyone who has melted chocolate before will know that melting can go wrong very quickly and that it takes some practice and knowledge to melt chocolate really perfectly. It is not uncommon for chocolate to curdle during melting, to become lumpy... This happens most often with white chocolate, which is particularly sensitive to melting.

How to melt chocolate properly?

It is very important to use the best quality chocolate possible. This is because better quality chocolate melts faster and more beautifully (especially white chocolate). We recommend BAM chocolate for melting - it''s a premium Belgian chocolate that is also used by world-famous pastry chefs and it won''t let you down. It will make melting chocolate a little treat. BAM chocolate has one big advantage over most commercial chocolates and that is that it comes in drop form. Chocolate drops make melting very quick, easy and even. If you do not have chocolate in drop form, then it is recommended to chop or cut the chocolate into small pieces before melting.

Melting over a water bath

For melting over a water bath, you will need one larger and one slightly smaller jar that fits neatly into the larger one. Even better, you can buy a special container or spout specifically designed for melting chocolate in all the bigger and better-stocked shops.

To melt the chocolate, first pour water into the larger jar and place the smaller one on top. Be careful not to pour too much water, as the top, smaller prawn should not touch the water. Next, add the chocolate drops or small pieces of chocolate to the smaller shrimp. Switch on the stove and heat the water to boiling. Before it comes to the boil, reduce the heat. This is to prevent it from getting too hot and curdling the chocolate. If you use BAM chocolate, you can be a little more relaxed as there is very little chance of it curdling if it boils or gets too hot. However, care should be taken. We also need to make sure that water does not come into contact with the chocolate. Stir the chocolate several times during melting until it is completely liquid and smooth.

Melting in the microwave

Melting in the microwave varies according to the type of microwave and the power of the microwave. A rule of thumb is to melt the chocolate slowly, in intervals. What does this mean? First, put the chocolate in the microwave for just 10 seconds. Then take it out and stir it. Put it in the microwave again for 10 seconds, take it out and stir it. Repeat this process until all the chocolate is completely melted. If the chocolate is left in the microwave for too long, it may curdle as the temperature will be too high. As with melting over steam, we need to be very careful and precise when melting in the microwave if we want the melted chocolate to be as good as possible.

Melting with the addition of fat

If you want the chocolate to be more liquid, then you can add a little vegetable oil or coconut fat to the chocolate, or even better if you add cocoa butter. Adjust the amount depending on what you need the chocolate coating for.

Some examples:

• When melting the chocolate for the cake pops, add about 3 teaspoons of coconut butter per 100g of dark chocolate. For every 100g of white or milk chocolate, add 2 teaspoons.
• To make the glaze for the cake pops, melt the chocolate with 5 tablespoons of vegetable oil.

Chocolate fountain

Melted chocolate is believed to be at its best when it cascades beautifully over a chocolate fountain. The fountain is magical and very attractive, which is why the chocolate fountain is very popular for parties such as birthday parties, anniversaries and other similar events. Guests can dip fruit skewers, marshmallows, caramel candies or biscuits into the melted chocolate. A chocolate fountain not only adds a touch of spice, but also makes a great dessert and a touch of icing on the cake that your guests will remember for a long time to come.

Chocolate for the fountain

For the fountain, it is recommended to use a special chocolate that is designed specifically for melting in a chocolate fountain. It differs from other chocolates in that it contains a lot more cocoa butter, which makes the chocolate flow beautifully and allows it to flow silky smooth through the fountain. Choose between BAM white, milk or dark chocolate for your fountain.

At Mojačokolada.si you can also buy your very own, real chocolate fountain. You can choose from smaller fountains, which are more suitable for home use, as well as professional fountains. You can also rent a small or large chocolate fountain. The large one is ideal for larger events, weddings and parties with many invited guests (up to 100+ guests). The chocolate fountain is one of those surprises at a party that delights both children and the elderly.