KOMPAS.com – Before processing chocolate into various cakes and drinks, you must know how to melt chocolate correctly.
How to melt chocolate depends on the method. If the tools or temperature used are not correct, the chocolate may fail to be used.
Richie Pratadaja, Master Chocolatier, explains the correct way to melt chocolate below.
Chocolatier is the term for a chocolate expert. In Indonesia, Richie is one of them chocolatier famous after pursuing culinary education, especially in the field of pastriesfor many years.
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1. Use method au bain marie
Au bain marie is a method of melting chocolate that is widely used at home.
This technique requires a pan filled with heated water and a bowl as a container for the chocolate.
The chocolate container is placed on the pan. So, the size must be bigger so that the chocolate bowl doesn’t fall into the pot filled with water.
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Richie said that this method is fine to use if you want to melt chocolate at home, but for a professional level, au bain marie actually not recommended.
Chocolate at Criollo Plaza Indonesia.“Au bain marie (produces) steam, if chocolate is exposed to moisture, at least it’s not good, it becomes thick,” said Richie during a media meeting at Criollo Plaza Indonesia, Tuesday (3/12/2024).
“This applies if we are talking about professionals, yes. On a home scale, it’s okay to use that method,” he added.
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2. Melt the chocolate in microwave
Simpler, Richie suggests using microwave to melt the chocolate to get the right consistency.
Richie Pratadaja, Master Chocolatier, met by the media at Criollo Plaza Indonesia, Tuesday (3/12/2024).“Chocolate is put in microwave for 30 seconds. After 30 seconds, we open it microwavestir, and put it in for another 30 seconds, then take it out until it melts slowly,” suggests Richie.
Not as thick as chocolate melted using the method au bain mariethe chocolate can melt perfectly if you follow these steps correctly.
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