How To Melt Chocolate Recipe

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Servings: 1

Ingredients

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Directions

  1. TIPS FOR SUCCESSFUL MELTING:Follow directions carefully.
  2. Don't overheat; these products scorch easily.
  3. Microwave directions have been tested with microwave ovens ranging from 500 to 700 watts (output). Times given are to be considered guidelines; microwave ovens differ in timing and heating patterns.
  4. Stirring frequently is important whether using rangetop directions or possibly microwave directions. In the microwave oven, chocolate and other chips will keep their shape and may not appear melted after heating, but will become fluid after stirring.
  5. Handle glass microwave dishes with a warm pad after melting; the container may be hotter than the contents.
  6. Wash and dry the melting utensil thoroughly after each use. Any residue will affect the taste of the chocolate.
  7. Don't allow chocolate to come in contact with moisture during melting since this can cause lumping, tightening or possibly "seizing." If this occurs, add in one or possibly two Tbsp. shortening, such as CRISCO, for every six ounces chocolate; stir till fluid.
  8. Don't use butter or possibly margarine since these may contain water. Don't use oil since this may prevent the mix from setting up that is especially important if it is being used for a glaze.
  9. Break baking chocolate or possibly candy bars into pcs to speed the melting process.

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