Candy Making For Dummies by David Jones

Author:David Jones
Language: eng
Format: epub, pdf
Publisher: Wiley

A good microwave-safe plastic bowl is preferable to using a glass bowl because a glass bowl gets hot and can cause the chocolate to scorch. Also, if you’re going to temper the chocolate, the hot bowl can make tempering difficult.

2. Heat the chocolate on 50 percent power for about 2 1/2 to 3 minutes, stopping midway through the heating process to stir it with a hard rubber spatula. You can melt your chocolate using 50 percent or high power on your microwave, as long as you watch the chocolate carefully and stop to stir it and check the temperature with a chocolate thermometer frequently (30 to 45 seconds). I like to melt on high because it requires less time, but I am very aware of my temperature and use a chocolate thermometer.

3. If the chocolate hasn’t melted in the allotted time, reheat it on 50 percent power in 15-second increments until most of the chocolate melts. When microwaving, you don’t need to completely melt the chocolate before removing it from the oven because microwaved items continue cooking after you remove them from the microwave, which can create a scorching problem. By stopping early, you can check the temperature and texture. If you need to melt the chocolate a little more, you may do so.

4. Remove the bowl from the oven, and stir the chocolate until it’s smooth and shiny. If you need to melt the chocolate a little longer, put the chocolate back into the oven for 10 seconds at a time, stirring every time you stop.

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