When I melt chocolate in a double boiler, it suddenly turns dry and hard. What have I done wrong?
Lisa S. Two things can tighten your chocolate, melting it over too high a heat (even in a double boiler) or when a spot of moisture has been introduced into the melting chocolate. No matter what method you choose, in the microwave, a double boiler, in the oven even, never ever melt chocolate at too high a heat or too quickly. Melted chocolate should never be higher than 110 degrees. F. When you do it in the microwave, do it in very brief time frames, stirring it in between each one and microwave the chocolate until it barely melts. In a double boiler, make sure the container in which you are melting the chocolate never comes in contact with the water below and make sure the water is never at a boil. If you are melting your chocolate in a double boiler, DO NOT COVER THE DOUBLE BOILER. If you do, steam could collect under the cover and drop back into the chocolate, causing it to seize or turn hard. What is fascinating about melting chocolate is that you can melt it with the proper amount
