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Technique for Melting Chocolate
Technique for Melting Chocolate
Bernard Loiseau (1951 - 2003)
Bernard Loiseau (1951 - 2003)

All About Chocolate > Melting Chocolate

Chocolate is used in countless desserts, both as a decoration and a coating. But be careful: when you melt chocolate in a double boiler, you have to avoid any splashing. The slightest drop of water in your chocolate will make it seize up into little lumps. To restore it, you have to whisk the chocolate vigorously while adding a few spoonfuls of boiling water. 

* When you coat a cake with chocolate melted in a double boiler, it's best to first add a tablespoon of sweet almond oil so that the chocolate is more fluid and can be spread more easily over the cake. 

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