Jack is Hungry! » Cooking Techniques http://jackishungry.com All play and no food makes Jack an angry boy Sun, 06 Jun 2010 07:35:11 +0000 en hourly 1 http://wordpress.org/?v=3.0 Bain-Marie http://jackishungry.com/2009/08/23/bain-marie/ http://jackishungry.com/2009/08/23/bain-marie/#comments Sun, 23 Aug 2009 05:53:48 +0000 Nee http://jackishungry.com/?p=90
  • Mousse au Chocolat
  • Chocolate Brownies
    • ]]>     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).

    step1

    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).

    step2

    Step 3: Stir with a metal spoon until melted. Avoid wooden or plastic spoons – these retain moisture that makes chocolate seize (harden).

    step3

    Source: http://www.taste.com.au/how+to/articles/260/melt+chocolate
    http://commons.wikimedia.org/wiki/Category:Melting_chocolate

    Related posts:

    1. Mousse au Chocolat
    2. Chocolate Brownies

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