How to dissolve chocolate as quickly as possible

Try it in boiling water、Maybe you can use the microwave oven is not easy to control the heat or put it in a pot where the milk is boiled...

The microwave should do you fine!

Direct Heating Melting Method:

1.Cut the chocolate into small pieces and place in a container.

2.Heat with water until melted, not directly.

3.The water in the bottom basin is boiled and the heat is stirred until the chocolate is melted, but not beaten to avoid bubbles.

4.You can leave some chopped chocolate pieces in case the amount of chocolate in the pot is low, and add when the temperature is too high or when the oil and water are separated, so as to adjust and lower the temperature.

5.It is best to hold the chocolate in a container that is higher than the outer basin with water to prevent moisture or water dripping onto the chocolate.

Segmented Heating Melting Method:

1.Cut two-thirds of the chocolate into small pieces and place in a container.

2.Heat with water until melted, not directly.

3.The water in the bottom basin is boiled and the heat is stirred until the chocolate is melted at a temperature of 45 to 50 degrees.

4.Add the remaining chocolate chunks slowly, adjusting or lowering the temperature to 30 to 31 degrees.

Summary. The fastest chocolate can be melted with a blender, which needs to be stirred at a low level, the mixing time is about a few minutes, and the low temperature stirring will be faster.

The fastest chocolate can be melted with a blender, which needs to be stirred at a low level, the mixing time is about a few minutes, and the low temperature stirring will be faster.

Chocolate is made by grinding cocoa beans, mixing milk with the milk, adding sugar and other ingredients to temper the flavor, then placing the mixture in molds to cool and solidify, and finally cleaning the surface to complete the process.

1. First of all, break the chocolate, put it in a special container for microwave oven, and adjust the microwave oven to 500 watts.

2. Heat for 20 to 30 seconds, then remove the container and mix the chocolate well.

3. Repeat the above steps and heat the chocolate in the microwave until the chocolate is fully melted.

4. The evenly melted chocolate looks smooth and needs to be repeated at least 3 times for the chocolate to fully melt.

5. Put the 60 degree hot water into the bowl, then put the bowl with the chocolate in it, stir well until the chocolate is completely melted.

To make large chunks of pure chocolate raw materials into small pieces of chocolate with filling, the chocolate needs to be melted first. Melt smartly.

When using a microwave oven at a lower temperature and from time to time the chocolate is taken out and slightly stirred to reduce its temperature, too.

You can put the chocolate in a container, cover it with plastic wrap, and then put the container in a hot water pot and use the "double boil" method.

Acrylic melts, and a specialized chocolate melting machine can also be used. The temperature at which the chocolate melts is generally not more than 32 degrees.

If you are high, the chocolate will spit up milk. Some people like to chop chocolate very hard when it melts, but it's completely superfluous. Will be chocolate.

When the force is chopped into pieces, it tends to produce particles when it melts, so just cut the chocolate into small pieces. But be careful, melting.

Do not wet chocolate.

The chocolate melting method melts the chocolate very efficiently, in a short time and without sticking to the pan.

Place the chocolate in a container with warm water at 50 degrees Celsius to melt it completely.

The method of turning chocolate into chocolate liquor is to heat and melt it in water, and the common method of chocolate is as follows:

Ingredients: dark chocolate, butter, eggs, egg yolks, cake cake, rum, caster sugar.

1. Heat and melt the butter and chocolate together in water, and then cool to about 35 degrees for later use.

2. Beat the eggs and yolks together with the caster sugar whisk until they are slightly thick, and do not need to be completely beaten.

3. Pour the beaten eggs into the butter and chocolate mixture and mix well.

4. Add rum and mix well.

5. Add the sieved low powder in batches and mix evenly.

6. Put the mixed chocolate cake batter in the refrigerator for half an hour, and then pour it into a paper cup for 7 minutes.

7. Put it in a preheated oven at 210 degrees, bake for 8-10 minutes, tear off the paper mold when it is not hot, the bottom is up, sprinkle with powdered sugar, and serve hot.

Melted chocolate must not be heated directly on the fire, to heat it through water, first chop the chocolate slightly and put it in a metal container, and then put this container in hot water, the water temperature should not be too high, if it is a chocolate such as Dorkinty, the water is a little hot, if it is tempered chocolate, the water temperature is more suitable at 60°.

Put it in a container....Put this container in the pot and cook it.

You can put a small flute in a bowl first, then add hot water to the bowl, and then stir it constantly with chopsticks.

1.Chopped chocolate.

2.Place in a container, preferably a small basin of stainless steel. Heating over water (The purpose of heating over water is to melt the chocolate at a temperature sufficient to melt it so that it does not stick to the ......）

3.Pour into the mold and wait for the chocolate to set again.

Note: Don't wait for the water to boil, add chocolate, don't turn on the fire too much, even if the water is boiling, don't let the splash be too big, if you feel that there is a burnt taste, you can immediately take the stainless steel basin away, the water in the pot.

Suggestion: In order to make the chocolate taste better, you can use a variety of chocolate blends (Western pastry chefs will choose different flavors of chocolate to make new flavors of chocolate) or add chopped hazelnuts, peanuts, and walnuts to the chocolate to enhance the taste and flavor of the chocolate.