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Then, mix in the melted chocolate until smooth. Divide the batter evenly among the wells of the muffin tin. Place the muffin tin on a baking sheet and pop in the oven. Bake for 8 to 10 minutes, or ...
MELT 4 oz. white chocolate as directed on package. Beat plain PHILADELPHIA Cream Cheese, remaining sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. BAKE 50 to 55 min. or until center is almost set.
Tempered (upper sample) and untempered chocolate. Tempering is a technique applied in chocolate production to create chocolate that is glossy, has a good snap and smoother texture and is more resistant to chocolate bloom. It involves cooling liquid chocolate while agitating it until a small amount of cocoa butter crystallizes.
Add chips, cream, and remaining 1/4 tsp. salt. Microwave in 15-second increments, stirring between each, until melted and smooth, about 45 seconds total. Refrigerate until ready to use.
An improvised bain-marie being used to melt chocolate. Chocolate can be melted in a bain-marie to avoid splitting (separation of cocoa butter and cocoa solids, breaking emulsion) and caking onto the pot. Special dessert bains-marie usually have a thermally insulated container and can be used as a chocolate fondue for the purposes of dipping ...
"It keeps the cookies tender and lends that signature melt-in-your-mouth quality. Feel free to swap the clementine for another type of citrus—like Meyer lemon or blood orange —if you prefer ...
Comparison of blooming (left) and regular chocolate bars Fat bloom on the surface of chocolate with a marzipan filling Fat bloom viewed under an optical microscope. Chocolate bloom is either of two types of whitish coating that can appear on the surface of chocolate: fat bloom, caused by changes in the fat crystals in the chocolate; and sugar bloom, due to crystals formed by the action of ...
The chips melt best at temperatures between 104 and 113 °F (40 and 45 °C). The melting process starts at 90 °F (32 °C), when the cocoa butter starts melting in the chips. The cooking temperature must never exceed 115 °F (46 °C) for milk chocolate and white chocolate, or 120 °F (49 °C) for dark chocolate, or the chocolate will burn.