Do you know the little things that ruin everything when cooking chocolate? Here are all our explanations to fix it and avoid the damage next time.
Mistake #1: Adding Water to Help Melt
In the microwave or in the saucepan… You must have already been a victim of chocolate crystallization. Instead of melting and taking on a smooth consistency, the chocolate therefore becomes grainy. The reason ? Water molecules added to chocolate sometimes cause it to “crystallize” and change its structure. Indeed, it is a somewhat random phenomenon, but to guard against it, you might as well avoid adding the slightest drop of water!
For example, in a double boiler, for example, check that the water is just simmering, and not bubbling, so as not to splash your pan of chocolate when preparing your chocolate dessert.
Mistake #2: Heating it too high to melt it
Sweetness and more sweetness for your chocolate! We won’t tell you often, but here, it’s the microwave that is the most recommended! We strongly advise you to avoid saucepans, in the specific case of melting chocolate.
Place the broken into small pieces in a large bowl, and put it on minimum power in the microwave. Stir gently every 30 seconds then return the bowl to the microwave. Our famous chef, Cyril Lignac, calls it “playing with the microwave”.
Continue cooking until you are satisfied with the consistency. With this method, there is no risk that your preparation will stick or burn.
Mistake #3: leaving fingerprints on your chocolate candies
You have concocted magnificent little bites coated in chocolate. They are waiting in the refrigerator for you to place them delicately in sachets, to finally offer them to your friends or loved ones. And here is the drama !
You leave unsightly fingerprints on each chocolate by handling them. Alas! Next time, we recommend that you place your hands under cold tap water for a minute to cool them down. Before handling them, dry them quickly.
Also, repeat the operation often as necessary. You can also use thin plastic gloves to handle your candies! These tips also apply if you are preparing a chocolate shell.
Mistake n°4: whipping your chocolate ganache
This delicacy made of chocolate and liquid cream is used to garnish or decorate many desserts. To make your delicious ganache a success every time, do not heat it.
Bring only the cream to a boil. And meanwhile, chop or grate the chocolate finely in a bowl. Then pour the hot cream, and wait 30 seconds before mixing.
Be careful, you have to do it slowly, we didn’t say “whip”! Use gentle strokes with a spatula, not a whisk. So if you whisk, you risk incorporating air into the ganache. They will reappear on the surface later, and will disturb the smooth appearance of your ganache. By following this method, you will therefore have a whipped ganache worthy of the name, like the preparation of the chocolate pro.
