How to Melt Chocolate
How to Melt Chocolate
1 month ago
bakeclub.com.au
❌ Reasons for Seizing of Chocolate Compounds 1️⃣ Contact with Water 💧 (Most Common Reason) • Even 1–2 drops of water can seize compound • Sources of water: • Wet spatula or bowl • Steam from double boiler • Condensation from fridge • Result: Chocolate turns thick, lumpy, paste-like 2️⃣ Overheating 🔥 • Heating at high temperature • Long microwave heating without stirring • Overheating breaks fat structure 3️⃣Wrong Colour or Essence Added 🎨🌸 • Adding: • Gel colours • Liquid colours • Alcohol-b
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