Once reserved only for Aztec warriors, nobility and priests, chocolate is now a common ingredient in many American recipes. These recipes frequently call for melted chocolate, and this is where the trouble can begin. If it is placed over a direct-heat source, chocolate can scorch quickly. The preferred method of professional chefs and bakers for melting chocolate is to place the chocolate in a double-boiler, which is a two-piece pot that layers the chocolate above a pot of boiling water. Not every household has a double-boiler, but there is a crock pot, also called a slow cooker, in many kitchens.
Instructions
1. Plug in the slow cooker. A slow cooker is a countertop appliance that enables you to cook meals slowly throughout the day at a simmer point of approximately 209 degrees Fahrenheit. Use the lowest setting available on the cooker. Because the slow cooker operates at an even, low heat, it provides an ideal environment for melting chocolate.
2. Place the chocolate chips in the ceramic well of the slow cooker, and put the top on the cooker to prevent anything from falling into the chocolate. Set a timer for 30 minutes.
3. Check the chocolate when the timer goes off. Stir the chocolate with a clean, dry wooden spoon. If the chocolate is completely melted, then it is ready to use. Keep the chocolate in the cooker on the Warm setting if you do not intend to use it immediately; it will harden if allowed to cool. If pieces of chocolate chip still are visible, put the top back on the cooker, and set the timer for an additional 15 minutes.
Tags: slow cooker, melting chocolate