Why do you use shortening when melting chocolate

Whether you use a double boiler, microwave, or direct heat to melt your chocolate, you must always make sure that all of your utensils are completely dry. Any amount of moisture may cause chocolate to "seize," or clump and harden. If this happens, add shortening using the previously prescribed ratio. Another thing you should remember when you are melting your chocolate is to always melt it slowly over low heat. It doesn't really take much to melt, chocolate-covered fingers on a hot summer's day are proof of that.

You really don't want more than that because at higher temperatures chocolate may scorch, separate, become grainy, or become too thick. Sign up for our Newsletter! Mobile Newsletter banner close. The increased fat content is what causes the melted chocolate to change slightly. The most noticeable of the differences is a shinier gloss when the chocolate hardens.

It also helps the chocolate melt more smoothly and slightly lowers its hardening temperature. Mixing chocolate melted with butter becomes easier to mix or combine with any other additional ingredients. Finally, adding butter is a good way to improve the taste and texture of your melted chocolate.

Stick with a taste-free, neutral oil unless your recipe specifically asks for a certain type of oil. Chocolate that has been melted properly is smooth and glossy. So, if your melted chocolate looks lumpy, clumpy, and even gritty, then you probably have seized chocolate. When you melt chocolate, its fat cocoa butter and dry particle sugar separate evenly, giving it a smooth texture. Even a few drops of water from a drying bowl can cause your chocolate to seize.

Fortunately, it is still possible to fix chocolate if this happens to you. You can save seized chocolate by adding in more water or another type of liquid, such as oil. Lumps can also occur when melted chocolate is overheated. However, overheated chocolate has a muddy consistency and is solved in a slightly different way. This is an easy mistake to make as exceeding these temperatures is very easy when using either the microwave or when using boiling water to melt chocolate.

The best way to avoid overheating your chocolate is to cook in intervals when using the microwave and keep your water below boiling when using a double boiler. Using an instant thermometer is also a great way to keep an eye on the temperature of your chocolate.

It will make a difference in your recipes. Easiest Method for Tempering Chocolate: There are a variety of ways to temper chocolate, but the result is always the same. Chocolate is tempered when its temperature is between 84 and 88 degrees F. The below technique is the simplest and easiest way to temper chocolate:. You may use any of the above methods described for melting chocolate.

Make sure the temperature of the chocolate rises to between degrees F. Do not heat above degrees F. Chocolate, especially milk chocolate, is very sensitive to heat and will scorch or seize easily. A easy chocolate rule to remember — the lighter in color the chocolate, the more easily it burns.

Dark chocolate — degrees F. Milk or white chocolate — degrees F. Personally, I find that it is best to just melt the chocolate until it almost melts; then remove from the heat source and stir until all of it is melted. This prevents the chocolate from burning. Once the chocolate is melted, let the chocolate to cool to room temperature, off the heat, stirring occasionally until the temperature drops to between 84 and 88 degrees F. You can tell this is happening when the chocolate starts to set around the top edge of the bowl.

When tempering chocolate, it is essential to use an instant-read Cooking Thermometer to verify the internal temperature of the chocolate. I, personally, rely on a thermometer, which is foolproof. Testing Temper in Chocolate: Smear a thin sample of the tempered chocolate on a small piece of waxed paper and refrigerate it for 3 to 5 minutes.

After that time, if the sample is dry to the touch and evenly glossy, the chocolate is ready to use. If it is dull or streaky, it has not been tempered correctly. If you mess up the temper, you can always re-melt the chocolate and try again. Using Tempered Chocolate: When using tempered chocolate, you must keep it warm but not hot, ideally in the 85 to 88 degree F.

Chocolate that has bloomed is ok to eat and not ok to use in candy making. Storing Tempered Chocolate: Tempered chocolate can be store for several months at a constant cool room temperature of 60 and 65 degrees F. Do not place in the refrigerator, as the chocolate will bloom.

Chocolate Glossary — Types of Chocolate — All chocolate is not created equal. When shopping for your chocolate look at the label to find the percent of cocoa butter contained in the bar. The cocoa butter is where all the flavor and texture is. The higher the percent, the better the chocolate. Chocolate Substitution Chart — Need a quick substitution for chocolate?

Here are some chocolate substitutions, but remember not always do they work as well as the original recipe ingredient. Studies in prestigious scientific journals say dark chocolate is healthy chocolate. Learn about the History of Hot Chocolate — There is a difference between hot cocoa and hot chocolate.

The terms are often used interchangeably, but technically they are as different as white chocolate and bittersweet chocolate. Milk Chocolate History.

Chocolate Clay Roses — These delightful chocolate roses can be used as edible decorations for a cake or to create a basket of blooms. So easy to make that even children enjoy making them. Dutch-Process Cocoa vs. Unsweetened Cocoa — Learn about the differences between different types of cocoa.

By definition cocoa contains no fats, thus it cannot be melted. There is no such thing as freshly ground cocoa, as cocoa is not a solid substance to begin with. You could no more have a solid block of cocoa than you could have a solid block of flour. The article contains several errors. Once at the proper temperature, short bursts of seconds on full power will raise the temperature several degrees, to allow continued stirring.

For the novice chocolatier, I find using a microwave oven to be the safest and most reliable method for heating chocolate. In India we have little hot weather so, we store chocolates into the refrigerator. Is it right? How to store chocolate?

Which coconut oil is best as only in winter we have solid coconut oil available. Rest of the seasons it is in liquid form. Thank you.

My coconut oil came melted and on its side in the mail but where I live it has solitified and remains that way year round. If the room temperature is hot enough to melt your coconut oil, I would say yes to storing chocolates in the refrigerator. Just make sure they are in an air tight container.

She had an instant thermometer which was great because she measured at very short intervals meaning 1 min 2 mins 3 mins and 3 mins 18 seconds which was when she observed all chocolate to be melted as when she stored before that there were still chips.

So the chocolates was completely melted some time between 3 and 3 mins 18 seconds but was exactly 86 degrees she then made it solid by placing in refrig at 32 degrees and it went back to solid.

I forgot how long but the thermometer stood straight up in the chocolate without anyone holding it.