Melting Chocolate: Melting Chocolate.
There are many methods for melting chocolate. I used to either microwave chocolate or use a double boiler. I now have found a very simply method of using a large frying pan and placing my dish right in the simmering water. I got this method from a pastry chef that was baking a cake with Julia Child. It’s fast and still gives me enough working time to get it all melted.
1. Make sure you chop the chocolate as evenly as you can so it melts at same pace, into small pieces.
2. Stir pretty constantly to keep the chocolate from burning.
3. Be careful to not get any water into the bowl.
Melt 6 ounces of chocolate. Use the BACK of a baking sheet. Pour and spread the chocolate as thin as you can without seeing through it. Then refrigerate until cold and hard. Take out of the refrigerator and allow it to warm up (maybe 10 minutes). Then using a knife, slide under the chocolate and hold one side and pinch to make a curl. The trick is the chocolate can’t be so cold that it is brittle or so warm that it is melting when you do it.