Chocolate and block chocolate melted easily
Anyone who bakes cakes or cookies knows the problem: how do I melt the couverture and block chocolate without much mess and effort? Here is my tip:
So you use the remaining heat from the oven to make the job easier. Cut the couverture or block chocolate into small chunks into a ceramic cup and place on the baking rack. Close the oven door and after a short while the remaining heat will make everything melt. Now I can paint my baked goods with it.
If I have a large amount to brush it is an advantage to melt small portions. That guarantees me that the mass stays spreadable.
