When melting the chocolate, how can I prevent the separation of oil and water, and make it

First of all, you need to know what is the melting temperature of chocolate, and most pure chocolates have a melting point of 34. The core ingredients of chocolate are cocoa butter and cocoa powder.

Cocoa butter is a vegetable oil. Usual vegetable oils, such as soybean oil, rapeseed oil.

Peanut oil, corn oil.

etc., mainly unsaturated fats, but cocoa butter is more special, and its saturated fat content is very high, usually around 60%. The melting point of oil is mainly determined by the content of saturated fat, vegetable oil generally has a low melting point and is liquid at room temperature, while animal oil has a high melting point and is solid at room temperature. Cocoa butter is close to animal oil because of its high saturated fat content, with a melting point between 34°C and 38°C.

This allows it to be solid at room temperature and melt in the mouth.

The flavor and texture of chocolate is also closely related to its solidification process. There is a lot of fat in the raw chocolate material, and the fat will solidify within a certain temperature range. In this range, the resulting fat particles are solidified at different temperatures.

Depending on the size, the melting temperature is also different. Ideally, the fat particles in chocolate should be small and homogeneous, melting at around 34°C. The palm of the human hand is usually below this temperature, and the temperature in the mouth is slightly higher than it. In this way, the chocolate will melt as soon as it enters the mouth.

To melt the chocolate, choose a stainless steel bowl with a preferred quality, and slowly melt it in warm water at about 36°C, be sure to keep your hands and whisk dry, and there can be no drop of water in the whole process of melting the chocolate. Just the sauce

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

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.

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

The oil in the chocolate is reversed, and the chocolate can be frozen or refrigerated in the refrigerator. Set the oil aside until the chocolate is a very thick paste, then add more slowly. Stir slowly until even, then put it in the mold and refrigerate. <

1. Pour out the oil in the chocolate, and put the chocolate in the refrigerator to freeze or refrigerate.

<>3. Slowly stir until even, then put it in the mold and refrigerate.

Microwave oven. Just break the chocolate into small pieces or chop it, put it in a microwavable bowl or other suitable container, microwave it on high heat for about 40 seconds, remove the bowl, and stir the chocolate evenly.

Unlike microwave ovens, if the chocolate has not completely melted after 40 seconds, you can microwave it for another 10 seconds, or microwave it until it melts.

Rice cooker. Put the crumbled chocolate in the inner pot and close the lid to prevent water from running into the chocolate while steaming.

Add a little water to the outer pot, and press the cooking switch, after the switch jumps, continue to use the heat preservation function to simmer for 8 10 minutes.

Around the clock, open the lid of the pot and stir the chocolate in the inner pot to determine whether it can be mixed well.

If so, take out the inner pot and mix the chocolate completely; If not, continue to simmer until it is fine.

Mix well. In fact, the outer pot can also be left without adding water, and the chocolate can be stuffed until it melts only by using the heat preservation function.

But it will take longer than adding water.

Heating over water (using water vapor).

If you want to melt chocolate, heating it over water should be the most popular way for people to use it, and one of them is steaming.

To heat the gas, first pour water into the pot and bring it to a boil, then turn to low heat, and then break the chocolate chips by hand.

Small pieces, or chop them with a knife (you don't need to cut them if you want chocolate chips), put them in a large heat-resistant glass bowl, and then place the large bowl on the mouth of the pot, taking care not to touch the hot water directly in the pot, and finally use the water vapor.

Heat the chocolate and slowly stir it to combine. Please refer to the video below.

Heat in hot water

You can put the broken or chopped chocolate into a glass bowl and soak the bowl directly into a pot of hot water.

Medium and stir the chocolate until melted, but the temperature of the hot water is recommended to be maintained at about 45 degrees to 50 degrees C, not more than 60 degrees C, because above 60 degrees C can easily make the chocolate burn, so you need to have one.

A thermometer is used to measure and control the temperature of the water.

Heat-resistant fresh-keeping zipper bag.

Some zipper bags on the market can withstand temperatures of 100 degrees Celsius, as long as the chocolate is broken into small pieces or chopped.

Put it in a heat-resistant zipper bag, take out a large bowl, pour hot water at 50 degrees C into the bowl, and finally put the zipper bag.

Put in hot water and wait for the chocolate to melt.

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.

There is no need to add water, which will cause the chocolate to get wet and affect the taste. Melting method in a warming pot: After the chocolate is chopped, it is melted in the temperature control pot, or it can be left in a warming pot overnight, but it should be kept dry and not ventilated to avoid the chocolate hardening.

Water-proof heating melting method: After the outer pot is filled with water, the chopped chocolate is placed in the inner pot and heated together, paying attention to the water in the outer pot should not be boiled to avoid generating steam and making the chocolate in the inner pot damp. <

There is no need to add water to melt the chocolate, as adding water will cause the chocolate to become damp and affect the taste.

The chocolate is melted and placed at a mild temperature to preserve the original taste. Chocolate melting, by cutting the chocolate into pieces, can help the chocolate melt quickly, but only on a clean, dry cutting board that meets NSF (International Health and Safety Standards) requirements and does not have any odor. The methods of melting can be summarized into three ways.

1) Tempering pot melting method.

Once chopped, the chocolate melts in a thermostat or left overnight, but it is kept dry and unventilated to avoid hardening.

2) Water insulation heating melting method.

After the outer pot is filled with water, put the chopped chocolate in the inner pot and heat it together, pay attention to the water in the outer pot should not be boiled to avoid generating steam and making the chocolate in the inner pot damp; Do not exceed 60 degrees in the water temperature of the outer pot. The inner pot should fit snugly with the outer pot and not float on water.

3) Microwave oven melting method.

A small amount (up to 3 kg) of chocolate can be melted in the microwave. Chop the chocolate as small as possible and place in the microwave for a microwave. Every once in a while, stop the microwave and stir the chocolate thoroughly.

During the whole melting process, it is necessary to constantly pay attention to the temperature control, which should not exceed 50.

The chocolate can be chopped and melted in hot water, the temperature of the hot water is about 60, and the chocolate can not be wet when melting, so it must be placed in a dry container, and the chocolate can slowly melt by soaking the container in hot water, and you can also use a spoon to stir to speed up the melting of the chocolate.

The chocolate can also be melted in the microwave, put the chopped chocolate in a waterless container and heat it over medium heat for 2 minutes, be careful not to chop the chocolate too much, otherwise it is easy to produce particles.

Chocolate is a kind of sweet food made from cocoa mass and cocoa butter as the main ingredients, it not only has a delicate and sweet taste, but also has a rich aroma, chocolate can be eaten directly, can also be used to make cakes, ice cream, etc.

Chocolate is made from a blend of ingredients, but its flavor is largely determined by the taste of the cocoa itself, which contains theobromine and caffeine for a pleasant bitter taste, and cocoa butter that produces a fatty, smooth taste.

Dissolve in thermal insulation: The temperature of hot water is optimally around 60. Place the chopped chocolate in a container of dried water and place the container in hot water.

Microwave dissolve: Put a container of chopped chocolate in the microwave and melt it over medium heat for about 2 minutes. Chocolate melting furnace dissolving:

Place the chopped chocolate in a container in a chocolate melting oven container with dried water and set the temperature to 60. <

Dissolve in thermal insulation: The temperature of hot water is optimally around 60. Place the chopped chocolate in a container of dried water and place the container in hot water.

Microwave dissolve: Put a container of chopped chocolate in the microwave and melt it over medium heat for about 2 minutes.

Chocolate melting oven to dissolve: Put the chopped chocolate in a chocolate melting oven container that has been wiped dry and adjust the temperature to 60.

Dissolve in a thermostat: After chopping the chocolate, put it in the thermostat to melt, or leave it in a thermostat overnight, but keep it dry and unventilated to avoid the chocolate hardening.