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a newbie idiot writes... chocolate disaster

post #1 of 5
Thread Starter 

I've just melted some chocolate in bain marie, but it wasn't enough for my needs, so I thought I might let it out a little with some milk and it changed texture and is now unusable for my purpose. anyone got any ideas what I can now use the chocolate for? a recipe for anything would be great. cheers.

post #2 of 5

I've made that very same mistake many times. The surprising part is the solution: add MORE milk!

 

Years ago, someone on this forum explained it to me like this: think of melted chocolate not so much as something liquid, but more as sand. Sand flows freely (almost like a liquid) when you pour it from one container to another. But add a little bit of water and the grains are going to clump. Add more water though, and at some point they'll be flowing freely again. 

 

It may no longer work for your specific recipe but maybe then you can use it for something else. 

post #3 of 5

it makes great Hot chocolate

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply
post #4 of 5
Quote:
Originally Posted by berndy View Post
 

it makes great Hot chocolate

That's what I was thinking too! :lips:

post #5 of 5

Welcome to CT farteta. If you didn't add much more than the same weight of milk to your chocolate, then you basically made a ganache.

Simplest way to make ganache is to cut some chocolate in small chunks, heat the same amount of milk or cream until it comes to a boil and pour it over the chocolate. Keep stirring (away from the heat!) until it comes together, et voilà, a perfect ganache. Put it in your fridge in a jar and you have a delicious chocolate spread. A true delight on fresh bread. Not Nutella but equally good.

 

When a ganache is still warm, you basically have a delicious chocolate sauce. We use this warm ganache on vanilla icecream and call it a "Dame Blanche", a White Lady in English... ir-re-sis-ti-ble!

 

Dame Blanche

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