Three simple rules for successful melting chocolate for candy in a double boiler.
In my article, "How to Melt Chocolate for Making Candy", I mentioned that it is difficult to melt chocolate in a double boiler because if moisture contacts the chocolate, maybe as little as a few drops, it ruins the chocolate. I thought I'd expand on that to explain some tips that will make it easier to use a double boiler.
1. Use the right double boiler: This doesn't mean you have to buy a commercial one; it means that whether your boiler is a commercial one, one pan sitting above another, or a bowl resting on a pan, the connection between top and bottom needs to be snug. If you follow the melting instructions below, you do not need a lid for the top container.
2. Apply the right amount of heat: Use low heat and never letting the pan with the chocolate in it to touch the water. Never melt your chocolate in a pan placed directly on the heat source. Overheated chocolate can clump or burn, or the oils in it can evaporate.
3. Use low heat: Don't boil the water and don't allow the top pan to touch the water, are all strategies for keeping the chocolate separate from the water. The less steam that is created, the less chance of this happening. Once you have melted your chocolate, take the upper pan off and move the lower pan away. Dry off the outside of the upper pan with a dry towel.
The Process:
Despite the name "double boiler", you do not want to boil the water, and you certainly don't want to boil the chocolate. The process is actually quite simple. Chocolate is so sensitive to moisture that you may experience limited success in your candy making if the weather is too humid. Yes, it's that sensitive.
So what you want to do is only put about an inch of water in the bottom pan, so that the upper pan or bowl does not touch the water, and you don't want to boil the water. Heat the water slowly over low heat until it is hot but not boiling. Then take the pan off the heat and place the upper container with your chocolate in it over the hot water.
Stir the chocolate until it is melted. If the water cools down too much before the chocolate is melted completely, take the upper pan off and reheat the water as before.
It is easiest to melt only about 4 oz. of chocolate at a time. When the chocolate is almost but not completely melted, add some more chocolate and continue this process until you've reached your goal amount.
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