Tips for Mistakes
Do not overheat your Chocolate! Chocolate is very sensitive to high temperature. Overheated chocolate will lose the silky shine of melted chocolate and become thick and muddy.
• Dark chocolate should never be heated above 120 degrees.
• White chocolates should never be heated about 110 degrees.
• Keep the water in a double boiler hot and employ a thermometer while melting the chocolate.
Can you save overheated chocolate? Yes, you can.
• Cool the chocolate by transferring the chocolate to a dry, cool bowl.
• Stir in a handful of solid chocolate chunks.
• Stir constantly and allow the solid chocolate to bring down the temperature of the melted chocolate.
• If the chocolate remains thick or lumpy, try straining it through a sieve first.
• If this doesn’t solve the problem,
- Add a spoonful of vegetable oil or melted vegetable shortening and stir thoroughly.
- Or adding some freshly melted chocolate with a few drops of soya liquid lecithin.
- Or use a handheld immersion blender to smooth the chocolate.
If none of these tricks helps your chocolate, save it for use in baking recipes and begin again with a fresh batch of chocolate.
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