Perfect melted chocolate
Firstly, always use the best chocolate you can.
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| Chocolatey goodness |
The trick to cooking chocolate without it seizing is to make sure everything your using is perfectly clean and does not come into contact with any water or steam. Put a bowl over a pan of barely simmering water, making sure the bowl does not touch the water and that no steam can escape round the edges. Don't use a wooden spoon as they can hold water, a metal spoon is good or my preference is a rubber spatula. If your chocolate should seize, your best of starting again but if you have no more chocolate then you may be able to save your chocolate by adding liquid, depending on what you are making butter or cream may be a good idea, or maybe some rum, chocolate loves booze.
Some people choose to melt their chocolate in a microwave, but I hate microwaves so don't expect any tips on that!
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