My Tip For Melting Chocolate

Breaking up bulk chocolate can be a pain and time consuming, even with a good tool (see photo below).

Nice size for melting.

A better way to deal with chocolate that needs to be melted is to get it in pastilles form – small, thin “buttons” of chocolate, milk or dark, which melt quickly and evenly, regardless of your technique. Microwaving is fine, just make sure you use half power and count the seconds off carefully.

Found some E. Guittard chocolates in pastilles form so I snatched up several pounds, cause they were on sale and you don’t see them too often unless you deal with wholesalers.


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Article by Marv Parker

TV/Video Producer and Host, chocolate enthusiast, truffle maker, wine pairing consultant, food photographer and corn bread maker.

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