How to melt the chocolate? Cooking glaze and fondue

Decorating confectionery with chocolate is one of the most common ways of giving them a spectacular appearance. Use for this chocolate glaze, which covers the top of the product entirely or patterns, squeezed through a confectionery bag. Another way allows you to create three-dimensional lacy chocolates. For this purpose, the patterns, made with a thin chocolate trickle from the confectionery bag, are squeezed out onto oiled paper, and when they are frozen, they are removed and placed on the cake. Bittersweet sweets, lacy leaves and twigs look very impressive. The main thing in the preparation of such ornaments is the correct preparation of the glaze from liquid chocolate. How to melt the chocolate, so that it retains its plasticity and ductility, did not grasp before the time and was not too fragile?

The tiles are broken into small pieces of approximately the same size and placed in a bowl, which is put on a water bath. When the pieces begin to melt, they are mixed with a wooden spatula until complete dissolution and a homogeneous dark mass. After that, the bowl is immediately removed. The same process can be done by placing pieces of chocolate tiles on a flat ceramic plate, which should be placed over boiling water. Chocolate will also quickly turn into a viscous mass.

How to melt chocolate in a microwave oven? Many people use this method. It is necessary to put pieces of tile in a bowl for a microwave and put it in the oven for 30 seconds for a quick start. Then remove, mix and put again for 30 seconds. The process is repeated until the chocolate is completely melted.

To give the glaze a special shine and elasticity, it is tempered. How to melt chocolate by tempering? During this process, use a special food thermometer, since it is very important to maintain the desired temperature. First, in a water bath, the chocolate is slowly melted to a uniform consistency and a temperature of about 46 degrees. Soak for several minutes, and then cool to 27 degrees, putting the plate in a bowl with cold water. Then the chocolate mass is again gradually heated over boiling water to 32 degrees, often stirring. After carrying out these procedures, the glaze is ready for further use.

It happens that the tile melts badly or turns into a hard lump. How to melt chocolate to avoid such problems? As a rule, these undesirable moments arise when working with a poor-quality product. You can correct the situation if you gradually add a spoonful of butter or thick slightly warmed cream to the melting process until the consistency of the chocolate mass becomes sufficiently liquid, smooth and plastic.

Decor for confectionery products can be prepared not only from the finished tiles. It's very interesting and exciting to make it yourself. How to cook chocolate at home? In a saucepan, heat a boiling mixture of five tablespoons of milk, five spoonfuls of cocoa powder, six spoonfuls of sugar. Add to it five tablespoons of cow's oil. Constantly mixing, gradually pour one small spoonful of flour. When the flour is completely dissolved, the mixture is removed. From it you can make any decoration for the cake, or pour into molds and cool in the cold, then you can treat the children with delicious homemade sweets. As a filler in this chocolate is added ground nuts, pieces of dried fruits. A very tasty dessert is obtained from fruits filled with chocolate icing.

The original fun for children and adults is chocolate fondue. How to melt the chocolate for this dish? Chopped chocolate is placed in a special fondue pot and placed over a candle flame or a small alcohol burner. When the chocolate melts, pieces of fruit, small biscuits or savory biscuits are dropped into it on long forks.