- How do you keep melted chocolate from hardening?
- What happens when you mix melted chocolate and cream?
- How do you make melted chocolate shiny?
- Can you temper coconut oil chocolate?
- What does adding shortening to chocolate do?
- How much oil do you add to melted chocolate?
- What does adding coconut oil to melted chocolate do?
- Why does my melted chocolate get hard?
- What can I add to melting chocolate to make it thinner?
- Can I use chocolate chips for dipping?
- What is seized chocolate?
- What happens if you add butter to melted chocolate?
- Can you melt chocolate with olive oil?
- What can be used in place of shortening?
- Can I use vegetable oil instead of shortening?
- Do I need to add shortening to melted chocolate?
- Why is my melted chocolate not hardening?
How do you keep melted chocolate from hardening?
This is too cool for it to burn, but isn’t warm enough for it to harden.
Keep it in a metal bowl or glass serving dish set tightly over a bowl of warm water or in a warm environment, such as a toasty kitchen.
When kept at this temperature, the chocolate will be warm to the tongue, but not scalding..
What happens when you mix melted chocolate and cream?
By whisking a little of the chilled cream into the melted chocolate we lighten the texture of the chocolate. The lighter chocolate is now closer in texture and temperature to the cream, making it easier to mix the two together to form a nice, smooth cream.
How do you make melted chocolate shiny?
Warm the chocolate gently to 86 degrees for dark or 84 degrees for milk and white. Hold it at this temperature for a few minutes, then warm up to 91-92 degrees for dark (87-89 degrees for milk or white). As the chocolate warms, the undesirable beta-prime crystals will melt and the chocolate will be ready to use.
Can you temper coconut oil chocolate?
The first thing to bring up is that coconut oil doesn’t play well with cocoa butter. It very specifically inhibits the cocoa butter from crystallizing and without crystallization you can’t temper it. … With coconut powder being 60-65% oil, it means you have over 20% coconut oil in your chocolate.
What does adding shortening to chocolate do?
This is because the addition of shortening creates a smoother and more manageable consistency than melted chocolate alone. … The ratio between shortening and chocolate is very straightforward. You simply add 1/2 teaspoon of shortening to each ounce of chocolate, melting the combination and stirring until it is smooth.
How much oil do you add to melted chocolate?
Add no more than 1 tablespoon vegetable oil for every 12 ounces of chocolate chips. Thoroughly mix the oil in until the chocolate chips have a sheen and the oil is no longer visible.
What does adding coconut oil to melted chocolate do?
We like to combine coconut oil and melted chocolate so that the chocolate hardens faster and a little thicker. The coconut oil makes the chocolate act like a chocolate shell. It’s not essential—and doesn’t add much flavor at all—but we recommend it.
Why does my melted chocolate get hard?
Seizing—the nearly instantaneous transformation of melted chocolate from a fluid state to a stiff, grainy one—is usually the result of a tiny amount of moisture being introduced. In recipes that contain no liquid, don’t let moisture get into the melted chocolate.
What can I add to melting chocolate to make it thinner?
Add oil, butter, or shortening to thin a small amount of chocolate. The best way to thin chocolate is with the addition of a fat. The exact amount of oil you will need will depend on the thickness of your chocolate and your desired consistency. Start by stirring in just a little splash, then add more if you need to.
Can I use chocolate chips for dipping?
You can use chocolate chips for quick-and-dirty dipping; they’re meant to survive in the oven, after all, so a few gentle zaps in the microwave won’t do much damage. Chips don’t contain enough cocoa butter to temper, so the melted chocolate will harden with a streaked or swirled appearance.
What is seized chocolate?
Save. 3 Comments. Chocolate is prone to seizing or tightening up. It happens when you overheat and burn it (in which case you must toss the chocolate out and start over) and when you let the chocolate come in contact with a little moisture—which is why we are always taught to keep chocolate dry.
What happens if you add butter to melted chocolate?
Chocolate can be safely melted with a small amount of liquid, such as milk, cream, butter, or alcohol if they are placed in the pan or bowl together (the same time). Cold liquids should never be added to melted chocolate, as they can cause the chocolate to seize.
Can you melt chocolate with olive oil?
Melt chocolate over a double boiler over low heat, stirring constantly to avoid burning the chocolate, until completely melted. Take chocolate off the heat and whisk in olive oil until completely incorporated. … Store at room temperature in an airtight container; if chocolate solidifies, reheat and whisk before using.
What can be used in place of shortening?
butter—R.M., Wyoming, Michigan Yes, butter or stick margarine can be substituted for shortening in equal proportions in cake and cookie recipes. Most folks prefer butter because of the wonderful flavor it imparts. However, you can expect some changes in the texture of your baked goods.
Can I use vegetable oil instead of shortening?
Vegetable oil is perfect as a substitute, if the shortening is meant to be used for deep-frying. Peanut oil is said to be the ideal one for deep-frying, if you like its flavor. In other words, you can use a cup of oil instead of a cup of shortening.
Do I need to add shortening to melted chocolate?
Avoid all types of moisture when melting the chocolate, any steam or drops of moisture can cause the mixture to :seize” or become very firm, crumbly and grainy, if this occurs it can be corrected by stirring in 1 teaspoon shortening for each 2 ounces of melted chocolate.
Why is my melted chocolate not hardening?
There are a few reasons for this: The chocolate won’t release when you don’t use enough seed chocolate during the tempering process. … The chocolate may have been tempered too much; let it cool down and then re-temper the chocolate properly; Your molds were not the right temperature when you deposited the chocolate.