Terre Pruitt's Blog

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Archive for July 29th, 2014

Melting Instructions Made Me Laugh

Posted by terrepruitt on July 29, 2014

I really wanted to melt white chocolate properly.  So I thought I would give it another try.  This time I looked up HOW to do it.  I thought I knew how when I tried it last time, but the way it came out — or did not come out — made me realize I needed some instructions.  CLICK HERE for instructions on how to properly melt white chocolate.  I laughed the entire way through reading it.  I think I did EVERYTHING WRONG.  That is why the candy I melted, seized.  The first thing I learned is that white “chocolate” can burn easier than actually chocolate, so I needed to melt is slowly.  I had thought that was part of the problem before . . . but funny enough, as I already mentioned I did a lot more to mess it up.

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classesThe instructions state the best way to melt white “chocolate” is a double boiler.  I had thought that and so I made one instead of getting mine out of the cupboard.  When that didn’t work, I got mine out of the cupboard.  You can “make” a double boiler.  You just put a heat safe bowl in a sauce pan.  The edges of the bowl should hold the bowl ABOVE the water.  See?  That is the part I got wrong on both my makeshift one and the real one.  I put both the bowl in the boiling water AND the pan.  And that is why my white chocolate started going south so fast.

When it started to go bad I turned up the heat even higher thinking it needed MORE heat to get melty.  The instructions go on to say not to allow any liquid into the “chocolate”.  They say that if you need to add something it must be warm or at least room temperature.  Any chill to the “chocolate” will make it seize.  I don’t often melt chocolate and the one time I did I remember adding butter.  So when my “chocolate” started to seize I grabbed some butter and added that . . . . cold . . . right out of the refrigerator.  As I was reading the instructions and as I am typing this, I am picturing what happened when I did this.  The mess of a “chocolate” I had turned to balls.  I was reminded of Dipping Dots.  I remembering say, “Honey!  I have Dipping Dots in here!  Ahhhh!”

So, I attempted to make the white chocolate strawberries again.  I had forgotten to purchase the champagne.  Since the melting instructions had said that any liquid, cold liquid, added to the melting/melted “chocolate” would make is seize, I decided to forget the champagne and let the strawberries dry well.  Of course, I forgot this when I went to make them at 10:00 pm.  So they didn’t dry as much as I had wanted.  And it is very difficult to dip the strawberries and deal with each one as well as keep the “chocolate” from hardening.  I did a better job this time than last time with melting the candy, but the strawberries were not as pretty.  It actually worked last time to use the gooey “chocolate” and mold it around it strawberry.  They looked better.

Well, I am determined to do this well.  So I will be doing it again.  I am lucky that strawberries and chocolate are something people really like and they overlook the not-so-prettiness of my creations.  I’ll get better.  I will do the “chocolate” better next time with the tips I learned.

–don’t let the water touch the bottom of the bowl/pan
–low temperature, slow melt
–no liquid
–if you need to add anything (liquid or butter) make sure it is room temperature to warm

I’ll know I will forget by the time we go somewhere else that I want to make these.  Thankfully I have a blog where I can keep my notes.  And, in addition to notes for myself, perhaps help someone else.  But I kind of get the feeling I am the only one that doesn’t know how to melt chocolate.

Do you know how to melt WHITE chocolate?  What about regular chocolate?  What is your preferred method?

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