1. Bring a pot of water to a boil. Once the water boils, turn off the heat. 00:33
2. Place the desired amount of chocolate in a bowl. Place the bowl on top of the pot of water, allowing the bottom of the bowl to rest in the rim of the pot. 00:39
3. Allow the chocolate to melt for 25 to 30 minutes. Leave the chocolate to melt until it is smooth, shiny, and there are no remaining lumps. 01:48
What You'll Need
- Glass or metal bowl
Countless civilizations have incorporated chocolate into their cuisines. Some of the earliest appearances of chocolate dates back to 1900 BC in Mexico and Guatemala where cacao was used to make chocolate beverages.
Chocolate is made from the seeds or beans of the cacao plant. The beans are left to ferment and then dried, cleaned, and roasted. The beans are then ground and liquified, creating chocolate liquor. Chocolate liquor is made up of two components, cocoa solids and cocoa butter. Bitter chocolate is mainly made up of cocoa solids and cocoa butter. Much of the chocolate sold for direct consumption is sweet chocolate and is made up of a combination of cocoa solids, cocoa butter, and sugar. Milk chocolate has milk powder or condensed milk added to the other ingredients. White chocolate contains cocoa butter, sugar, and milk but does not contain cocoa solids.
Chocolate can be incorporated into many different kinds of dishes. To learn more about working with chocolate, visit Chef Rose Lawrence’s “How to Make Ganache” tutorial, Chef Daniel Espinoza’s “How to Make Blackberry Mole” tutorial, and Chef Miro Uskokovic’s “Peanut Butter, Chocolate, and Jelly Cake” tutorial, all located at the bottom of the page.