1. Mastering how to melt it!
Chocolate
Mastering how to melt it!

2. Types of Chocolate

3. Chocolate Vocabulary
Cacao refers to the tree from which the beans are harvested and processed.
Cocoa refers to what is produced after the bean is processed.
Cocoa Butter refers to the fat content that is present in the cacao beans

4. Most Popular Confections
Bittersweet
Semisweet
Milk chocolate produced in bars the most popular confections

6. Types of Chocolate

7. Unsweetened Chocolate
This is chocolate in the purest form.
Made from the cacao beans that have been fermented, dried, roasted and then ground,
It consists of approximately 50% cocoa butter.
This is mainly used for cooking and baking and generally not for eating.

8. Bittersweet Chocolate
This chocolate is produced by blending at least 35% chocolate liquor with up to 50% cocoa butter, sugar and vanilla.
Bittersweet chocolate is dark in color and used for baking.

9. Semisweet Chocolate
This variety of chocolate used the same percentages of liquor and cocoa butter as the bittersweet
Additional sugar added.

10. Milk Chocolate Milk chocolate is a very sweet chocolate
Produced by combining chocolate liquor with cocoa butter, vanilla and sugar.
Milk solids added which gives the chocolate a lighter color and smoothness.

11. White Chocolate
White chocolate really isn't a chocolate at all due to the fact that it does not contain chocolate liquor.
Made from cocoa butter, sugar, vanilla and milk.
Has the same consistency as chocolate,
White in color and is still commonly used in baking and cooking.

12. Cocoa Powder
This powder is produced after the chocolate liquor has been pressed and removed of almost all of its cocoa butter.
What is left is then processed to form cocoa powder.
Two varieties of cocoa powder: unsweetened, or natural, and Dutch-processed.
Dutch-process has an alkali agent added to neutralize the acids that are present.
This produces a reddish colored powder that dissolves easily in water.
Unsweetened powder is very bitter due to the acids and produces a deep chocolate flavor to recipes

13. Chocolate Chips
Chocolate chips are a processed chocolate available in all flavor varieties and shapes.
A good chip will hold its shape when baked in cookies, cakes, etc.
It comes as mini, chunked, semisweet and white chocolate chips.

14. Melting Chocolate
Melting chocolate so that it is creamy and smooth can be a challenge at times.
It is important to not let the chocolate get exposed to any moisture.
The moisture will cause the chocolate to become stiff and coarse, rather than creamy and smooth.
Make sure any pans, bowls, or utensils that come in contact with the chocolate are completely dry.
Just a couple of drops of water can cause the chocolate to tighten.
Steam, condensation, and even the humidity in the air can cause a problem.
Chocolate can be melted in several different ways

15. Double Boiler Method
A double boiler can easily be used to melt chocolate. See the steps below.
Place 1-2 inches of water in the bottom of a sauce pan and allow it to boil.
Remove the saucepan from the heat and wipe of the rim of the pan to eliminate any moisture that may be able to come into contact with the top portion of the double boiler.
Add chopped chocolate or chips into the top portion of the double boiler and place it on top of the sauce pan.
Stir this constantly in order for the heat to be dispersed evenly. The chocolate will melt from the indirect heat (steam) of the boiled water.

16. In a Saucepan on Top of the Stove
Break the chocolate up into small pieces and place in a heavy saucepan.
Heat over low heat until melted.
Stir frequently while melting to prevent scorching.
If scorching does begin to occur, turn the heat down on the stove.

17. Warm Water Place the chocolate in a heatproof bowl or cup
Place the container in a shallow pan containing hot water.
Allow it to sit until the chocolate has melted.
Stir occasionally.

18. Microwave Method
Using a microwave to melt chocolate should be done only when melting a small amount.
Choose a microwave safe bowl
Place the chopped chocolate or chocolate chips into the bowl.

19. 2nd Step Microwave Method
Microwave on the medium setting
Melt chips in short time increments until almost melted.

20. 3rd Step Microwave Method
When most of the chips have softened..
stir the chocolate with a rubber spatula to disperse the heat until the remainder has melted.

21. Tips
Be very careful when melting milk chocolate and white chocolate so that it doesn't overheat.
Since these two chocolates contain milk solids it is very easy for them to quickly separate and become grainy.
Chocolate melts best at 104º to 113ºF (40º to 45ºC).
Temperatures beyond this point, the chocolate will burn or separate.
If it does burn the only thing you can do is throw it out and begin again.