•Chocolate has a very low melting point. It must not be subjected to excessive heat, such as baking temperatures in an oven. Always melt over very low heat - do not boil the water. .•Moisture is the enemy of melting chocolate - it can cause the mixture to stiffen. Don't let any water get into the chocolate (that's why you shouldn't cover the double boiler; condensation will drip in)..
http://www.ehow.com/how_13501_melt-chocolate-double.html
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