Confession and request for help. 279Following up to Chris Bacon Wims ingedients followed by Judiths comments and her recipe:- RED FLANNEL HASH (Serves 3 - 4) -------------------------------------------- (I have just made some of this as...
In my experience (not great, but I've done it more than once or twice really easy to overheat it enough to get graininess that you don't notice while stirring if you melt the chocolate over direct heat. The best way to do it is to use a double boiler; you can invent one by choosing a saucepan and heatproof bowl big-small enough that when the bowl sits on the rim of the saucepan, the bottom of the bowl is a couple of inches above the bottom of the saucepan. Bring an inch and a half of water to the boil in the saucepan (the idea is that the bowl is heated only by steam, not boiling water), put your chocolate in the bowl and let it take as long as it needs to melt. Just be sure not to let the saucepan boil dry! Once you've got the hang of it, I find the next best way to melt chocolate is in the microwave, but there you have to start to watch for overheating again.
all the best sarah
1 If I wasn't on dial-up I'd waste, er, spend some time googling to find out why overheated chocolate goes grainy.
-- Think of it as evolution in action.
