When melting chocolate on a stovetop, use a confectionary thermometer. 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 above 110 degrees. Overheated chocolate can become thick and difficult to work with.
If your chocolate does overheat, cool it quickly by removing it from the heat source and stirring in a handful of unmelted chocolate chunks. If it’s still too thick, try adding a teaspoon of vegetable oil to achieve a smoother consistency.
This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p87'.
Popular Recipes
-
This springtime stunner is gorgeous to behold—and very enjoyable to eat. Thinly sliced strawberries are laid in a concentric pattern atop a ... -
Yield: 60 servings These tasty little crackers are good without anything, but they also make a healthy dipper for any of the dips Ingred...
-
Maybe it’s because the Scandinavian land-scape seems like the perfect backdrop for a fondue party, chic or rustic. Maybe it was the influenc... -
Beans and bean products play a prominent role in Chinese cooking, where they are used in much the same way as dairy products are in the West... -
Yield: 4 servings These are simple and easy. Make your own low-fat, high-fiber chips for snacking or dipping in about 5 minutes. Ingredi...
-
Ingredients: • 1 pound thin veal cutlets for scaloppini (yields about eight cutlets), rinsed and patted dry • 4 ounces sliced prosciutto ...
-
Photographs copyright © 2005 by Victoria Pearson Calamari means “squid” in Italian. Italians love squid and they prepare them in lots of ... -
Yield: 8 servings Use these flavorful pita crisps for any of the spreads or dips in the book. Or just nibble on them for a healthier-than-...
-
There is a lot of romance about roast goose for Christmas, probably stemming from the Yuletide dinner scenes in British tales or from the Ge...
-
This is an easy yet impressive appetizer—especially perfect for a romantic evening for two. While any type of clam would work in this recipe...
No comments:
Post a Comment