Problem melting cooking chocolate

Broadback said:

Every month or so I make biscuits that require melted chocolate on them,
both plain and milk. I have had no problems until last month when the
milk chocolate was a little lumpy but usable. Today the milk chocolate
(the plain is fine) just went into a gooey mess. I have always used
Tesco brand and melt in a bowl over simmering water. any ideas as to
where I may have gone wrong?
TIA

It sounds like you got a drop of water in it.

-Bob

In article <[email hidden]>, Broadback

Quoted message said:

Every month or so I make biscuits that require melted chocolate on them,
both plain and milk. I have had no problems until last month when the
milk chocolate was a little lumpy but usable. Today the milk chocolate
(the plain is fine) just went into a gooey mess. I have always used
Tesco brand and melt in a bowl over simmering water. any ideas as to
where I may have gone wrong?
TIA

The smallest bit of water will cause chocolate to seize. A lotof water
(or other liquid) will not cause it to seize. A mysterious thing.
Gooey I don't know about. I melt my stuff in the microwave.
--
-Barb, <http://www.jamlady.eboard.com> Updated 9-26-05

Melba's Jammin said:

I melt my stuff in the microwave.

That's a secret in itself. Chocolate keeps its shape when you
microwave it, so novices could burn their chocolate if no one clues
them in first.

"sf" <see_reply_address.com> wrote in message
news:[email hidden]...

Quoted message said:

Melba's Jammin said:

I melt my stuff in the microwave.

That's a secret in itself. Chocolate keeps its shape when you
microwave it, so novices could burn their chocolate if no one clues
them in first.

Yep, done that one! Half burnt, half melted and the fire alarm going off
like crazy!
LOL
Sarah

In article <[email hidden]>,

Sarah said:

"sf" <see_reply_address.com> wrote in message
news:[email hidden]...

Quoted message said:

Melba's Jammin said:

I melt my stuff in the microwave.

That's a secret in itself. Chocolate keeps its shape when you
microwave it, so novices could burn their chocolate if no one clues
them in first.

Yep, done that one! Half burnt, half melted and the fire alarm going off
like crazy!
LOL
Sarah

Using the defrost setting for the Microwave IMHO works better for
melting chocolate, or cheese.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

Quoted message said:

Quoted message said:

That's a secret in itself. Chocolate keeps its shape when you
microwave it, so novices could burn their chocolate if no one clues
them in first.

Yep, done that one! Half burnt, half melted and the fire alarm going off
like crazy!
LOL
Sarah

Using the defrost setting for the Microwave IMHO works better for
melting chocolate, or cheese.

Thanks all for your help, I have just successfully melted milk chocolate
in the microwave, which will now be my preferred method.

In article <[email hidden]>,

Broadback said:

OmManiPadmeOmelet said:

Quoted message said:

>That's a secret in itself. Chocolate keeps its shape when you
>microwave it, so novices could burn their chocolate if no one clues
>them in first.

Yep, done that one! Half burnt, half melted and the fire alarm going off
like crazy!
LOL
Sarah

Using the defrost setting for the Microwave IMHO works better for
melting chocolate, or cheese.

Thanks all for your help, I have just successfully melted milk chocolate
in the microwave, which will now be my preferred method.

This list _is_ a wonderful resource, no? :-)

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson