Help me salvage some damaged chocolate (was OMNI Baking Clinic)
Dec 15, 2016, 1:16 pm
#16
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Dec 15, 2016, 1:58 pm
#17
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If you do this make sure the bottom of the bowl does not touch the water. Also know that if any water gets in the chocolate you are screwed and will be forced to eat it all yourself. 
I would still try a small test amount rather than dump the whole batch in even if you don't do the microwave method. Either way, watch it like a hawk. ...better to undermelt than overmelt. Be gentle with it.
I would still try a small test amount rather than dump the whole batch in even if you don't do the microwave method. Either way, watch it like a hawk. ...better to undermelt than overmelt. Be gentle with it.
You should be ale to retemper the chocolate, even the stuff they use to coat nuts, if there isn't anything in/on the nuts that would alter the texture of chocolate. For example, when I use tempered chocolate to make fruit and nut clusters (diced almond, dried apricot) I will sometimes coat the centers with either cocoa powder or powdered sugar. Extra dry ingredients can affect how the chocolate melts. You might need to a fat to the chocolate to return it to a smooth texture. Shortening is often recommended, but not my favorite.
An overview to tempering: http://blog.kingarthurflour.com/2014...ing-chocolate/
Dec 15, 2016, 2:37 pm
#18
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Took a long time but it eventually melted enough to stir up and I used a spoon to place generous scoops down on wax paper, put the plate in the refrigerator and a few hours later - voila - perfect chocolate.
The only downside, I recall 3 of the original pieces was pushing 200 calories, and now those many servings are reduced to about 15 scoops on two plates, I am having a bad feeling about the calorie count per scoop
