When preparing desserts, chocolate can be a basic ingredient that we will need to melt in a water bath or microwave. This main step can be affected by a series of elements, putting too much intensity on it, not getting the texture we want or even burning the chocolate without realizing it. Melting chocolate in a water bath or microwave is not as easy as it seems, it can be conditioned by a series of steps that as we practice we will master perfectly. Take note of how to easily melt chocolate in a double boiler or microwave.
Steps to melt chocolate in a bain-marie or microwave
The chocolate must be of good quality to ensure that it melts perfectly, it is essential to contain a considerable amount of butter . This element is what makes any dessert or topping perfect for us. Melting the chocolate will help us to create cakes, cakes or muffins that look like they came out of a pastry shop. Taking into account the amount of chocolate and butter that the recipe has, we will know what.
Ingredients to melt the chocolate in a bain-marie or microwave
- A chocolate bar (with a high percentage of cocoa)
- Water
- A silicone spatula or a knife
With the bain-marie technique
- This type of technique to melt the chocolate requires that there is a little water underneath in a saucepan so that it begins to boil.
- We place a heat-resistant bowl inside that allows us to melt the chocolate little by little until it has the right consistency.
- It is important not to stop stirring and placing the chopped chocolate so that it is easier for it to mix with each other until we get the cream we want.
With the microwave technique
- We chop the chocolate and put it in a microwave-safe container.
- We put it at maximum power for about 30 seconds . We are checking that the chocolate is melting until we get the right texture.