2. Dissolution of insulating water: the temperature of hot water is about 60℃. Put the cut chocolate into a dried container, and then put the container into hot water. When the chocolate turns into liquid, use a small one with a long handle.
3. Dissolve in the microwave oven: put the cut chocolate into a container, put it in the microwave oven, melt for about 2 minutes on medium heat, then take it out and stir it clockwise with a long-handled spoon.
Extended data:
1. Add the cut chocolate (the weight is about 1/5 of the dissolved chocolate) into the dissolved chocolate, and then stir it clockwise. After the chocolate is completely dissolved, the overall temperature will drop and the texture will change from thin to thick. When used for shoveling and embossing, it will be moderately thick, and it will not come loose when hanging the thread, and the lines will be thin and thin.
2. Pour half or one third of the dissolved chocolate on the chopping board and stir it with a shovel several times. When the chocolate begins to thicken, shovel it back into the original container and stir it clockwise with a spoon, so that the temperature of the chocolate can be easily and quickly lowered.
3, chocolate in the process of melting, shall not penetrate into water or milk, some chocolate because of high melting point or the use of different oils, it is difficult to melt into a liquid state, this situation can be adjusted to a diluted state with salad oil, but too much salad oil will affect the solidification of chocolate, such as a small amount of salad oil is more conducive to the luster of chocolate.
References:
Phoenix Net-Can chocolate and milk be eaten together? Five taboos for eating chocolate