Å bruke kjøkkenmaskinen for tilberedning av sjokolade sparer deg både tid og besvær, ettersom at sjokoladen smelter direkte i kjøkkenmaskinens skål. Du behøver ikke å være redd for overopphetning som med en vannkoker eller en mikrobølgeovn, og du behøver heller ikke vaske opp.

Den beste måten å smelte sjokolade på er med den praktiske forhåndsinnstillingen “sjokoladesmelting” på Cooking Chef XL. Oppvarmingsfunkjsonen EasyWarm smelter sjokoladen jevnt og ved optimal temperatur, så du behøver altså ikke å overvåke eller røre i blandingen.

• Your choice of chocolate matters. Use a good quality chocolate with a higher percentage of cocoa, at least 60 to 70% cocoa content. You can also buy specialist cooking chocolate which is suited to more delicate chocolate work.  

• Note that chocolate which includes added oils will not temper. 

• Make sure that your chocolate is chopped into uniform pieces so that it melts evenly. Never try to melt large bars or blocks of chocolate. 

• You can use a chef’s knife and press down on the chocolate as you chop, pushing the blade through the bar. 

• Avoid any contact with water when melting and tempering your chocolate, as it can affect the consistency and make it seize and harden.

• Chocolate melts faster the higher the percentage of cocoa butter and fat. Dark chocolate melts the fastest, but milk and white chocolate have higher sugar content, so will need to be melted at a slightly lower temperature. 

• And lastly, melted or tempered chocolate can be hot - so don’t be tempted to taste it straight from the bowl!