how to melt chocolate wif microwave

(Please NOTE: My correct e-mail address is in my Signature) On Fri, 28 Nov 2003 19:20:43 +0800, during the rec.food.baking Community News Flash "Alan" reported:

chocolate wif microwave.

I ususally use the highest power level (mine is 1000w) and put it on for 90 seconds.

I usually heat it the same way but half way through, take it out and stir it and put back in.

melt chocolate wif microwave.

what happened to me was the bottom part of the chocolate got burn and the microwave proof bowl was deformed at the bottom,is this a common sign when melt chocolate with microwave?

Use a Pyrex bowl or measuring cup.

Microwave oven are not thesame ,,, I had the same experience melting chocolate to make decorative chocolate caskets., In one microwave the plastic container and the chocolate got burned in just a matter of several seconds. In another unit the chocolate melt nicely. I suggest that you try it in medium to medium high and stri it every

Do not wait the chocolate to be completely melted. If you say some pieces floating on the liquid chocolate remove it and continue stirring so that the remaining small pieces will melt. But for me a fool p roof melting , the double boiler will do nicely.Just ensure that no moisture condensation occur in your melted chocolate. Or you can improvise with a sauce pan and metal bowl. heat the water in the pan and before it starts to boli shut the heat and dip the stainless tell bowl with chopped chocolate pieces and stir until a large part of it melts If more than half of the bulk has melted remove the bowl from the water and stir it outside the heating medium to obtain homogeneity.( and prevent overheating). You can return the bowl to the pan carefully repeat the process but do not try to overheat the chocolate. Your main purpose of is to obtain a uniform fluid mass no more no less... and the highest temperature is 45 degrees C.Other use 50 degrees C but for me its too much and anything can go wrong if you are not careful. In some chocolate the flavor seems to change, if melted at that temperature. Overheating the chocolate is the last thing that you will ever do as you will destroy it and produce a burnt smell. The best way to melt the chocolate is by slow heat but the main problem is the time needed to get the job done is longer. Roy

Sounds festive!

Not really...., but I need to make it to carry the gianduja , praline and truffle filled milk chocolate coated candies( I made previously) to be given as gifts especially during the festive season. And cases are easy to make as long as there are plastic moulds aviailable for such purpose. It is not difficult to make the caskets either..... You only need to melt the chocolate properly without losing its temper and pour it evenly on the molds while ensuring that they have a coating of even thickness then turn it upside down when it starts to set to drain the excess chocolate and cool it for proper set and hardening.Then you remove the cases carefully from the mold and that is it. But if I make in some numbers i really have to temper more melted chocolate by seeding with tempered chocolate, or the more laborious way, the tablering process ; spreading and scaping melted chocolate contnuously with palette knife and paint scraper on a wide marble or granite slab and then mixing it with the rest of the melted chocolate. left in the big bowl. By doing that I am ensuring that i have the chocolates in the desired crystalline state for the good qualiity characteristics, such as rapid setting, uniform appearance,;gloss and snap when done. Roy..