The first lot of chocolate turned into nasty, dry, powdery lumps of chocolate-like stone. I stirred it but the little rocks just jiggled about in the bowl. There was no melting and no smell of lovely chocolate. A strange chemical reaction had taken place. Interesting, but it was a bit stressful with a dozen little ones waiting to make their chocolate nests. Luckily, there was enough chocolate for me to start all over again with a new bowl.
Here are the finished cakes.
My top tips for successful chocolate melting are:
- don't use too hot a setting on the microwave
- or do that thing with the chocolate over a bowl of hot water
- stir the chocolate gently but often
Here is some information (below) which I found on this website:
http://www.chocolate-source.co.uk/how_to_melt_chocolate.htm
How to Melt Chocolate:
Chocolate is very sensitive to overheating and will develop into hard, grain lumps if heated above 44 degrees C or 111 degrees F . . . if chocolate does overheat and develop into lumps then it is very difficult to reverse.
