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
-
My new diet plan is called the Chopsticks Diet. It requires that you use only chopsticks to eat everything: spaghetti, peas, hamburgers, coo...
-
You’ll need to crumble the cornbread and biscuits and let them dry overnight. (You can substitute store-bought for the homemade.) To toast p... -
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...
-
Here’s a great weeknight dessert option—no rolling pin required. The cream cheese dough comes together quite easily, and is simply patted in... -
Ingredients: • 2 cups flour • 1 cup sugar • 1/3 cup cocoa • 2 tablespoons instant coffee granules • 1 teaspoon baking soda • 2 eggs •...
-
Beurre blanc means “white butter” in French, and it is nothing more than cold water whisked into a wine reduction to create an ivory-colored...
-
A mixture of sweet Bartlett pears and sour cherries fills sheets of flaky puff pastry. Traces of ground black pepper and five-spice powder (... -
Copyright © 1996 and 2010, Martha Stewart Living Omnimedia, Inc. All rights reserved. Martha Stewart Martha Stewart is a bestselling au... -
The contrast of crunchy, warm crab cakes with cool, crisp salad is an appetite- easing first course that is hard to surpass. The main rule f...
-
To many Americans, a holiday dinner means a molded Jell-O salad. My good friend Beth Hensperger, author of many cookbooks, told me that she ...
No comments:
Post a Comment