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Posted by: Neil Willis|Monday, May 20, 2019
The story goes that an American engineer, Percy Spencer, while working on radar technology during the 2nd world war walked through the radar field and a chocolate bar in his shirt pocket melted. Intrigued he investigated this anomaly further, and subsequently went on to develop the first microwave oven.
Commercial microwaves
Microwave ovens have a place in every kitchen, including commercial kitchens.
A microwave oven heats food by passing microwave radiation through and around the product.
Microwave ovens produce heat directly within the food. Typically microwaves can only penetrate approximately 1 centimeter into most foods, depending on the water content and density of the product. The centre of thicker foods is mainly heated by heat conducted from the outer layer of that food.
It is a common misconception that microwaved food cooks from the inside out.
Microwaves ...
Microwaves are great for melting chocolate
The only time I'll use a microwave is to warm up a cup of coffee I've left too long before drinking.
Mary Berry
British - Chef
Speed ovens
Fortunately microwave technology has advanced beyond simply reheating a coffee. These days there are a number of commercial products that now combine microwave cooking with other heating sources and by doing so have created appliances like 'Speed Ovens'.
These advancements have allowed commercial kitchens and other food outlets to offer an expanded menu for food on the go. In this fast paced world delivering quality foods in the shortest time is one of the keys to customer satisfaction and retention.
Speed type ovens are perfect for use in any outlet where serving your customers with the highest possible food quality in a fraction of the time, every time is a requirement.
Speed Ovens ...
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FAQs
Dark chocolate – in particular, dark chocolate with 86% cacao solids or more – doesn't start to melt until it reaches 46°C. It will take more time over the heat to get your chocolate up to this temperature, which naturally means the risk of burning is higher, so take extra care when melting dark chocolate.
Can I melt a chocolate bar for dipping? ›
Unsweetened chocolate bars can also be melted for dipping. Sugar may be added to taste after the chocolate has been melted.
What happens to a chocolate bar when it melts? ›
Chocolate melts at a relatively low temperature--it literally melts in your mouth. When you heat chocolate, the cocoa butter crystals melt and the chocolate becomes fluid, but if you get the chocolate too hot, it can separate into burned, blackened cocoa particles and pale golden liquid.
What is melting chocolate called? ›
To temper chocolate, it is heated so it melts completely, stirred to cool to approximately 78 degrees Fahrenheit, then heated again to an exact temperature, depending on the type of chocolate it is... dark, milk, or white. Tempering is accomplished through different methods and by machine.
Can you use regular chocolate bars for melting? ›
Top-quality semisweet and bittersweet chocolates are good choices. The best choice is couverture, which is favored by candy-making pros. Chocolate comes in solid bars or different size chips and discs. If you're using chocolate bars, chop them into uniform pieces so they'll melt evenly.
What kind of chocolate is good for melting and dipping? ›
Couverture chocolate remains one of the best choices for melting and dipping fruits and nuts.
Will melted chocolate bars harden? ›
How Long Does It Take For Melted Chocolate To Harden? Generally, chocolate takes 20-30 minutes to harden and set at room temperature. Using a fridge or freezer can significantly reduce the time it takes for the chocolate to set fully.
What should you not do when melting chocolate? ›
An important step to remember: Keep the chocolate dry
Chocolate and water don't go together. Even a small splash of water in your melting chocolate will cause it to seize, becoming stiff and grainy instead of smooth and silky. And sadly, there's no way to completely undo the damage.
Should melted chocolate be refrigerated? ›
Due to potential contaminants and the likelihood that your chocolate is no longer in perfect temper, it's best to store that bag o' leftovers in the fridge. Refrigerated, the chocolate can be kept for a few months.
How do you make chocolate harden after melting? ›
You don't add ingredients to chocolate to make it harden, you temper it by heating it to a specific temperature, cooling it to another temperature, then heating it again. This causes the chocolate to crystalize in a way that leaves it hard and shiny. The temperatures are different for different kinds of chocolate.
A chocoholic is a person who craves or compulsively consumes chocolate.
Why won't my melted chocolate harden? ›
The chocolate wasn't tempered (or pre-crystallised)
As a result, your chocolate won't harden and will continue to feel wet. Always temper your chocolate properly before working with it.
Which chocolate bar is good for melting? ›
Choosing your chocolate
Chocolate melts faster the higher the percentage of cocoa butter and fat, so dark chocolate melts the fastest. Once melted, it's glossy and has a good viscosity. Good-quality dark chocolate with no less than 70 per cent cocoa solids will leave you with a darker, richer flavour.
What type of chocolate is best for melting? ›
Choosing your chocolate
Chocolate melts faster the higher the percentage of cocoa butter and fat, so dark chocolate melts the fastest. Once melted, it's glossy and has a good viscosity. Good-quality dark chocolate with no less than 70 per cent cocoa solids will leave you with a darker, richer flavour.
What chocolate bar doesn t melt? ›
Chocolate Flake Won't Melt.
Are chocolate baking bars good for melting? ›
Always make sure the chocolate you are melting is chopped in similar size pieces so they melt at the same rate. You can use chocolate chips, baking chocolate bars or wafers. Choose high-quality chocolate (I prefer Ghirardelli or Guittard). It has a higher fat content and is more forgiving during the melting process.
What is the best chocolate chip to melt? ›
When you find a recipe that calls for melted chocolate chips, reach for Ghirardelli Semi-Sweet Chocolate Chips. Our Test Kitchen team found that these chips melted down very easily and had a super creamy texture.
