Things to Remember for Real Chocolate
How to Melt Real Chocolate
- Working with chocolate works best in ambient room temperature of 68°-75°
- Avoid processing chocolate in high humidity conditions, humidity levels
below 50% are best.
- Never let water come in direct contact with chocolate.
- Store in cool dry and odorless environment.
- Do not store in refrigerator or freezer because condensation will form when
removed. This will add water to the chocolate and will cause it to thicken
Double Boiler Method:
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- Melt coating to 120ºF while agitating.
- Cool jacket temperature: 72ºF-75ºF
- When coating starts to thicken, warm jacket water to approximately 92ºF.
- Allow coating to warm: 86ºF-87ºF for Milk Chocolate, 88ºF-90ºF
for Dark Chocolate.
- Reduce jacket to 1ºF above the temperature of the coating.