A double boiler gives you the best control over the heat. The steam of the simmering water gently melts the chocolate so that it doesn’t burn.
Is double boiling necessary?
It’s not that the function of the double boiler is unnecessary—it’s essential whenever you’re warming up temperature-sensitive ingredients that require gentle, indirect heat (chocolate is a prime example). … In a one-trick-pony double boiler, the pieces often stick together, especially after extended use.
Why use a double boiler?
Double boilers provide precise temperature control. They provide even, radiant heat by using water to heat the conductive surface of the smaller container. That makes the double boiler a popular method for creating specific kinds of dishes and ingredients like: Chocolate sauce.
Can you heat chocolate twice?
Tempered chocolate can be tempered over and over again. You want to keep the working temperature of about 89°F when working with it. If it goes far below that temperature, set it back over the double boiler until it is 89°F again.
What can I use if I don’t have a double boiler?
One of the most common double boiler substitutes is to use a heatproof mixing bowl on top of a pot of simmering water. When using this method, you want to be sure that there is space between the mixing bowl and the simmering water. The bowl shouldn’t be touching the water.
How do you double boil without a double boiler?
So, if you do not have a double boiler then you need a substitute for a double boiler. The best double boiler substitute that you can use is to use a small pot or saucepan with a small base, as the bottom half of the boiler. Now pour water into the pot until it is filled one or two inch from the bottom.
Why do you add oil to melted chocolate?
Vegetable oil. Before you melt your chocolate, add a little vegetable oil. This will keep your chocolate from drying out. It can also fix slightly overheated chocolate!
What kind of chocolate is good for melting?
Chocolate melts faster the higher the percentage of cocoa butter and fat, so dark chocolate melts the fastest. Once melted, it’s glossy and has a good viscosity. Good-quality dark chocolate with no less than 70 per cent cocoa solids will leave you with a darker, richer flavour.
How do you keep chocolate from melting when dipping?
To keep the chocolate melted while you dip, turn the heat down to low and stir the chocolate every few minutes. If you’d rather dip away from the stove, turn off the heat, remove the top part of the double boiler, and set it on the counter before you start dipping.
Why do you temper chocolate?
Chocolate Tempering
Proper “tempering”—heating and cooling chocolate to stabilize it for making candies and confections—gives chocolate a smooth and glossy finish, keeps it from easily melting on your fingers, and allows it to set up beautifully for dipped and chocolate-covered treats.
Can you overheat chocolate?
What Is Overheated Chocolate? Chocolate is very sensitive to high temperatures. Dark chocolate should never be heated above 120 degrees, while milk and white chocolates should never be heated about 110 degrees. … Overheated chocolate will lose the silky shine of melted chocolate and become thick and muddy.
Why does my melted chocolate not harden?
You may need to throw away all of the chocolate and making new, unadulterated chocolate that has been properly tempered, but if the problem is that the chocolate hasn’t been tempered properly and the adulteration haven’t altered its characteristics too much, you might be able to save it by scraping it all off of your …