Chocolate melted too hot - help by blender
Coagulated chocolate is caused by too hot temperatures during melting. Here is shown how it becomes supple again, for further processing.
I recently made gingerbread to melt a large amount of chocolate at once and read the "tip" here on the newsletter, simply pour over boiling water and then pour off the water after 10 minutes.
Hey! Great idea! - I thought - puff pie. After melting and pouring, I wanted to stir the chocolate and suddenly she dressed and became lumpy. (You might be able to use that for cake dough, but as a glaze it's completely useless.
Throw away 1000 g of couverture? Are you kidding me? Are you serious when you say that. After some trial and error with small amounts (mixing the oil, putting in the fridge, etc.) I mashed the clumped chocolate with a generous sip of cold milk. I thought it either works or I make hot chocolate for the whole neighborhood out of it.
First place the milk in a tall Becker and then add the chocolate in small quantities and gel. The chocolate is again supple, can be used as a glaze and is even stuck (takes a little longer than normal, but it will).
This tip is for those who rushed to use any tips and drive against the wall. Hope it helps!
