Of­ten recipes call for choco­late to be melted in a bain-marie. Why can’t I just melt it in the mi­crowave? What dif­fer­ence would it make?

Friday - - Leisure -

If you use a mi­crowave you run the risk of burn­ing the choco­late. Choco­late is del­i­cate and a bain­marie pro­vides an easy way to melt it with­out ru­in­ing it. How­ever, if you are very care­ful, mon­i­tor it con­tin­u­ally and take it out to stir ev­ery minute or so, then a mi­crowave can be used to pro­duce good re­sults. Some peo­ple also melt choco­late in the oven on a low heat but, again, you need to be very care­ful. Good-qual­ity choco­late is ex­pen­sive and if you burn it you must dis­card it.

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