Melting Chocolate EffortlesslyWhen melting a large block of dark chocolate, such as a 2-1/2 kilo/5.5 pound block, there's a much easier way to do it than chopping it first into small pieces with a chef's knife. The only draw back is that it will take several hours so I like to do it the night before. Simply place the chocolate in a pan and set it in an oven with a pilot light or oven light. Be sure to put a note on the oven door so that someone doesn't come along and turn up the oven! About four hours later the chocolate will have melted into an even liquid pool of shiny chocolate. Chocolate should not exceed 122˚F/50˚C. At higher temperatures it will lose flavor. So be sure that your oven's pilot light does not register higher. This method works only for dark chocolate as chocolate containing milk solids requires frequent stirring to prevent seeding. Tip for accentuating the flavor of chocolate: Many ingredients enhance the flavor of chocolate. Coffee, raspberry, walnuts, for example, are known to be synergistic additions. But have you tried malt powder? Start by adding about 1.5% malt to the mixture. Ideally you should not be able to distinguish the flavor of malt but rather to achieve a more intense yet mellow chocolate flavor.
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