Tip: Check
the consistency of the melted chocolate by placing a spoonful of melted chocolate along the side of the cake and allowing it to drip down the side.
Not exact matches
The bit
of coconut oil helps the
chocolate chips
melt more smoothly and makes a better dipping
consistency.
The dark
chocolate chips were even easier to make than the white, since, because
of the higher fat content, white
chocolate melts more easily than dark so getting it the right
consistency for making chips was a tad trickier.
Pastry chefs routinely spread
melted chocolate over sheet pans, wait until the
chocolate is set to the exact right
consistency, and then use a metal spatula (and considerable sleight
of hand) to scrape up ruffles and ribbons and all kinds
of extravagant shapes.
I made this sauce as directed It was good but I could still get that Cocoa taste I mulled on it for a bit took it out if the fridge put it in a sauce pan and added the following 1 tablespoon unsalted butter 1 tablespoon light corn syrup and the other 2 ounces
of a 4 ounce giradelle bittersweet bar
of chocolate I let it
melt and kept it stirred it is FANTASTIC The cocoa powder taste is gone the
consistency is perfect Love it Thank you
By placing a bowl over a saucepan
of steaming water
melt the
chocolate and coconut oil, stirring continuously to ensure smooth
consistency.
It's best for
melting into other ingredients like butter and cream, because the
consistency of the
chocolate is chalky, without the smooth richness
of bittersweet or semisweet.
Gradually add the rest
of the icing sugar, the coffee, the
melted chocolate and enough milk to ensure a thick, creamy, spreading
consistency, beating between each addition.
By placing a bowl over a saucepan
of steaming water
melt the
chocolate and coconut oil, stirring continuously to ensure smooth
consistency.
My friend Laureen inspired me to
melt down dark
chocolate to create a rich protein bar when I tasted hers last weekend, which had the
consistency of fudge!