Baking and decorating with chocolate can be tricky. Read our Do's and Don'ts about baking with chocolate
Chocolate is used for baking for many different reasons:
Do ensure all equipment to be used with melted chocolate is dry
Do melt chocolate slowly, burnt chocolate will result in a poor flavour
Do take extra care when melting white chocolate, as it is sensitive to burning
Do store chocolate in a cool, dry place, away from direct sunlight
Don't store chocolate near strong smelling household items or foods, chocolate absorbs odours easily
Don't allow water, moisture or steam to come into contact with chocolate when melting- it will go lumpy, thick and unusable!
There are 3 main ways to melt chocolate:
1. Bain Marie- This involves placing the chocolate in a dry heatproof bowl, over a pan of barely simmering water.
2. Microwave- Melt the chocolate pieces in a dry heatproof bowl on a medium heat for 1 minute, then bursts of 20 seconds, stirring frequently.
3. Direct Heat- Only melt chocolate in a pan if you are using other liquids too, such as butter, cream or milk.
Our top tips for melting chocolate: