references
Institute of Culinary Education: "How to Choose the Right Chocolate"
University of Illinois Extension: “Getting Fancy with Custard”
Le Cordon Bleu: “The best way to temper chocolate”
Heating couverture chocolate using a bain-marie is ideal for melting chocolate into the thin consistency ideal for dipping foods.
Image Credit: yasuhiroamano/iStock/Getty Images
Image Credit: yasuhiroamano/iStock/Getty Images
When choosing the size of your bowl in relation to the saucepan, Awa recommends that the bowl should sit snuggly on the saucepan to avoid steam escaping from the sides. The bottom of the bowl does not have to touch the water in the saucepan.
If you have dipping chocolate that hardens, that likely means that some water entered your bowl by accident during step 8. To remedy this, add a small amount of fat (such as butter or coconut oil) to thin the chocolate. Use sparingly, though — a little bit goes a long way.
To remedy this, add a small amount of fat (such as butter or coconut oil) to thin the chocolate. Use sparingly, though — a little bit goes a long way.
Institute of Culinary Education: "How to Choose the Right Chocolate"
University of Illinois Extension: “Getting Fancy with Custard”
Le Cordon Bleu: “The best way to temper chocolate”
