Thursday, June 27, 2013

Melting Chocolate or Butter

Melting chocolates and butter can prove to be harder than we actually think.

Putting them directly in a pan over the hob will resulting in charring or burning (as a fuel). Even if we are careful it is sure to destroy the chemical composition, and in turn, the flavour of these ingredients. The last thing we really want. Really! So, what's the alternative? To set up a melting station, that's what. It's not that hard to set it up as to maintain it during the melting, though. But I'll take you through it.




Melting Station


Melting chocolate, butter

  1. Set up you melting station: Boil water and put a glass/plastic bowl over it in such a way that it does not touch the water beneath.
  2. Put the chocolate/butter (or both of them together, in some cases) in the bowl above and stir until melted.
  3. If the water below keeps getting cooler before melting the entire mass of chocolate or butter (this can happen particularly for a large quantity), keep replacing with more boiling water.
  4. This can be a good time to incorporate sugar, if required. Make sure the sugar is granulated.

4 comments:

  1. Thanks for trying out our Bhuna masala recipe, you have a lovely blog with real good recipes, :-)

    ReplyDelete
    Replies
    1. Thank you very much, that was very encouraging :) We hope to get better over time :)

      Delete
  2. May we know which curry you tried out with our masala... would love to try out that recipe too :-)
    Have a great day !

    ReplyDelete
    Replies
    1. I tried the orange version of the gravy and used it for Aloo Matar. I will be putting it up soon, I hope, I am a little busy sorting out my career :(

      Delete

Would you try it? :)

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