Tag: candy making

– The microwave is suitable for melting small amounts of melting chocolate wafers (1 cup or less).
– It is important to read the instructions on the packaging for microwaving chocolate or candy wafers and adjust the power setting to avoid overcooking.
– A microwave-safe bowl, preferably made of glass, should be used for better heat distribution.
– The double boiler method is recommended for melting larger amounts of melting chocolate wafers (1 cup or more).
– A double boiler uses hot steam instead of a flame to melt chocolate.
– To create a double boiler, a small saucepan with about 1 inch of water should be placed on the stove. The chocolate should be placed in a heat-safe bowl that is larger than the mouth of the saucepan, without touching the water.
– The heat should be set to medium-low, and as the water boils, the steam will rise and melt the chocolate.
– This method is virtually impossible to burn or overcook the chocolate, but steam should not come in contact with the chocolate as it can cause it to seize.
– If a lot of steam is coming out around the bowl, either lower the temperature or remove some of the water.
– The article discusses the use of melting chocolate wafers or discs instead of chocolate chips in baking cookies. The Bon Appétit test kitchen endorses Guittard’s bittersweet wafers because they melt during baking, resulting in thin sheets of chocolate threaded through the cookie dough. Guittard’s bittersweet wafers come in 66 and 74 percent cocoa options. They can be used in various recipes, such as chocolate chip cookies, chocolate malt biscuit cookies, slice-and-bake praline cookies, chocolate soufflés, and ganache. It is suggested to buy them in bulk online since they can be hard to find in grocery stores and to store them in a cool place away from the stove and oven. Additionally, the article mentions that the special edition BA box with a subscription to Bon Appétit magazine includes these chocolate wafers.