Melting Chocolate

How to Melt  Chocolate
Chocolate is very sensitive to overheating and will develop into hard, grain lumps if heated above 44 degrees Centigrade or 111 degrees Fahrenheit. This can also happen if hot liquid or steam comes into contact with the chocolate whilst melting. White chocolate is the most sensitive type of chocolate to overheating.

Most recommended method for melting chocolate is by boiling. To do this you need to break it into small lumps and then put it into a heatproof bowl within a gently simmering saucepan of water. The chocolate should not be stirred until it has completely melted and even then should only be stirred gently.

Chocolate can also be melted in the oven if placed in a shallow ovenproof dish and then put into an oven pre-heated to 110 degrees Centigrade or 225 degrees Fahrenheit until the chocolate has completely melted.

Chocolate Fondue
Now you have your melted chocolate use fondue forks or skewers to dip in marshmallows. Alternatively  Grapes, bananas and berries work well.

Enjoy!