Bain-Marie
Melting chocolate is not always easy. When it goes wrong, it goes horribly wrong. If you are not using chocolate chips or “melts”, be sure to cut/break up the chocolate into smaller pieces. Use a butcher’s knife for small, coarse pieces; for uniformed pieces a fork works very well and a serrated knife is best for fine flakes. Chocolate that is overheated may scorch, lose flavor and turn coarse and grainy. There are several methods to melt chocolate and one of them is a bain-marie. Bain-marie is a French term to heat chocolate gently and gradually to fixed temperatures, or to keep chocolate warm over a period of time.
Step 1: Finely chop chocolate and place in a heatproof bowl that fits snuggly in a saucepan (this stops water spraying into the chocolate).
Step 2: Half-fill saucepan with water and bring to a simmer. Place bowl on top, making sure it doesn’t touch water (or it will overheat).
Step 3: Stir with a metal spoon until melted. Avoid wooden or plastic spoons – these retain moisture that makes chocolate seize (harden).
Source: http://www.taste.com.au/how+to/articles/260/melt+chocolate
http://commons.wikimedia.org/wiki/Category:Melting_chocolate
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August 23rd, 2009 at 6:15 am
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