At What Temperature Does Chocolate Melt?
One of the most common problems people make when working with chocolate is failing to melt it properly. As a result, you are left with fudge that doesn’t set right, frostings that are thick with clumps, candy with an uneven, even gritty texture, and glazes that remain runny after they’re chilled for hours. When correctly heated and handled, chocolate should turn out glossy, smooth, and even-textured. Different types of chocolate also require different melting temperatures. What works for dark chocolate, for instance, won’t produce the same results with milk or white chocolate. Lighter chocolate is more delicate and requires the use of lower temperatures. Continue reading At What Temperature Does Chocolate Melt?