While the name might make you think otherwise, Almond Bark is a fantastic dipping chocolate that can be poured into chocolate molds or used for dipping fruits, pretzels, or cookies. The trick, of course, is to melt the bar correctly so that the chocolate doesn't burn.
Steps
Method 1 of 3: Using a steamer
Step 1. Break the chocolate into small pieces
It is easier to melt the chocolate that is broken into small pieces. If your chocolate comes in small discs, as sometimes happens, then you do not need to break it.
Step 2. Place the milk chocolate on top of the steamer
The steamer is made up of two parts - a large pot of water and another, smaller pot set up at the top. The steamers will ensure that your chocolate does not burn during the melting process, as you heat it indirectly by using both pots.
Step 3. Fill the bottom pan with water
And on top of a large pot of water, put a small one with chocolate. Turn on the steamer at medium or high power.
Step 4. Stir the chocolate constantly
The tile will start to melt almost instantly. Stir the chocolate so it doesn't burn. When all the pieces are melted, turn off the steamer and remove the top pan from the bottom.
Method 2 of 3: Using the microwave
Step 1. Break the chocolate into small pieces
As stated above, broken chocolate pieces melt faster. If the tiles are sold in small pieces, you may not need to break them.
Step 2. Place the chocolate in a heat-resistant bowl
It is important that the bowl is heat-resistant and does not burst during cooking. Place the bowl of chocolate in the microwave.
Step 3. Put the chocolate on for 30 seconds
When the time is up, take out the bowl (be careful, it may be hot), stir the chocolate and put the bowl back in the microwave. Continue heating the chocolate in 15 second steps, taking out the bowl and stirring each time. The reason you need to heat it in such short steps is because almond chocolate burns easily.
Method 3 of 3: Using the oven
Step 1. Preheat oven to 120 ° F (48.8 ° C)
While the oven is heating up, break the chocolate into small pieces. Place the chocolate pieces in a non-greased saucepan.
Step 2. Place the pot in the oven
Let the chocolate heat for about 15 minutes. When the time is up, remove it from the oven. The chocolate should look soft, but not completely melted (don't worry - it's actually melted).
Step 3. Stir the chocolate immediately
Continue stirring until no lumps remain. Use melted chocolate for dipping treats or pouring into chocolate molds.
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Advice
In specialized stores, you can purchase a paraffin additive that helps "thin out" the melted chocolate, making it more workable, and adding more firmness and resistance to chilled and finished products
Warnings
- Do not let water get into the chocolate. It will not mix, which makes the chocolate seem to lose its ability to stick to anything, resulting in lumps remaining in the rare water sediment.
- Do not add milk to chocolate in the hope of making "milk chocolate" or as a thinning ingredient. Milk is 87% water, and the heat of the chocolate can cause the milk proteins to break apart, resulting in the same spoiled product as if you added water.