It Looks So Simple a)30secs b)20 secs : stirring in between…If I Understand correctly, Done ? This was a Fantastic and Encouraging video. I Subscribed ! Sincerely 😊
Thank you, Belinda! Yes -- rely on the heat in the bowl to help finish melting your chocolate outside of the microwave, to ensure you don't burn the chocolate. I hope you have great successes but post here if more questions come up!
4:16 Is for instructions. Remember, just because it might look like it has the same shape and not turned into liquid doesn't mean it isn't heated and needs more heating
Hi Agent NHR -- Thank you for your comment. Yes, that's correct. Often people expect chocolate to melt in the microwave in the way that butter does: quickly melting into a liquid. But this isn't the case. As you say, it can look partially in a sold form, as if it needs longer in the microwave to melt when in reality it's overheating. It's best to heat the chocolate until the container it's in is warm or just getting hot and use the residual heat in container to help finish melting the chocolate outside the microwave by stirring, returning to the microwave only for very short durations, as needed, and repeat those steps until the chocolate is fully melted.
Hi thank you for tips on chocolate- oh how I relate to throwing burned grainy chocolate away! Please tell me the best ratio of bittersweet chocolate to cream in order to cover a sachertorte cake. Thank you!!
Hello! Thanks for your comment. As a reminder, when melting chocolate in the microwave, use a dedicated and good-quality plastic bowl not glass bowl (glass heats up too quickly and retains heat). Focus on the temperature of the bowl when you heat the chocolate for a few seconds before removing it to stir it. Is the bowl nice and warm? If so, use the heat retained in the bowl to help melt the chocolate as much as possible outside of the microwave. When the bowl cools down, place the bowl back in the microwave to heat it a little more, continuing in this way in and out of the microwave until the chocolate is fully melted. Your goal is to melt as much of the chocolate in the bowl when it's not in the microwave (rather than trying to melt it more while in the microwave). This will help you control the temperature better, avoiding overheating the chocolate. As for your sachertorte glaze: This will depend a lot on the chocolate you choose. "Bittersweet" is too broad of a term, as "bittersweet" chocolate can be a wide range of percentage cacaos, which will perform differently due to differences in textures and total cacao content, sugar, etc. Start by taking your chosen chocolate and make a 1:1 ratio of chocolate to cream. You might also add a small amount of glucose to help the glaze retain some elasticity. If the glaze doesn't set the way you want (first use store-bought small cakes to test it), then adjust the chocolate:cream ratio until it's the texture you want. Be sure that it sets soft enough to easily slice. I hope this helps!
Hello! Thanks for your comment. If I understood you correctly about the 60 seconds … don’t worry about a specific time just get to know your microwave. Just heat your chocolate up a few seconds at a time and remove it and stir to melt as much as possible then heat a few seconds again. You just want to go gentle with the heat. Finish melting it using the heat of the bowl outside of the microwave. Let me know if that helped!
Hi Beto --- I'm so glad you found it helpful. The microwave is always the first place people burn their solid chocolate or other chocolate products, so just always approach it conservatively, and never trust the exact time in the microwave a recipe may give you. Always know your microwave and how it performs. If you go easy and focus on doing most of the melting outside of the microwave once the bowl is heated, you'll avoid burning. All the best, Chef Zach
Hello Quinton -- not necessarily. You can manage the melting even on high, which I often do if I don't feel like adjusting the power down on the microwave. As long as you're careful, you can successfully manage to melt the chocolate with the microwave on any power level. If you're using a glass bowl, you'll be better off on half power because glass retains more heat. If you're using a plastic bowl, high power is less of a risk. I appreciate the question. Please do comment here based on your additional experiences! Chef Zach
Hi Austin - Thanks for your question! It depends on what you're looking for (type of class). The best place to start is the website DallasChocolateClasses.com where you can read all the information and book directly. There is an email and chat feature on the site if that makes communication easier. What are our goals?
Hello. Make sure you heat the chocolate a little at a time and never let it get too hot. Keep stirring outside the microwave and only go back to the microwave to introduce a little more heat. A plastic bowl rather than glass won’t heat up as quickly so it’s best.
It Looks So Simple a)30secs b)20 secs : stirring in between…If I
Understand correctly, Done ?
This was a Fantastic and Encouraging video. I Subscribed !
Sincerely 😊
Thank you, Belinda! Yes -- rely on the heat in the bowl to help finish melting your chocolate outside of the microwave, to ensure you don't burn the chocolate. I hope you have great successes but post here if more questions come up!
4:16 Is for instructions. Remember, just because it might look like it has the same shape and not turned into liquid doesn't mean it isn't heated and needs more heating
Hi Agent NHR -- Thank you for your comment. Yes, that's correct. Often people expect chocolate to melt in the microwave in the way that butter does: quickly melting into a liquid. But this isn't the case. As you say, it can look partially in a sold form, as if it needs longer in the microwave to melt when in reality it's overheating. It's best to heat the chocolate until the container it's in is warm or just getting hot and use the residual heat in container to help finish melting the chocolate outside the microwave by stirring, returning to the microwave only for very short durations, as needed, and repeat those steps until the chocolate is fully melted.
Omg thank you, i tried it for a recipe and it turned out perfectly 😭💕
So glad to hear thanks for sharing your success!
Hi thank you for tips on chocolate- oh how I relate to throwing burned grainy chocolate away! Please tell me the best ratio of bittersweet chocolate to cream in order to cover a sachertorte cake. Thank you!!
Hello! Thanks for your comment. As a reminder, when melting chocolate in the microwave, use a dedicated and good-quality plastic bowl not glass bowl (glass heats up too quickly and retains heat). Focus on the temperature of the bowl when you heat the chocolate for a few seconds before removing it to stir it. Is the bowl nice and warm? If so, use the heat retained in the bowl to help melt the chocolate as much as possible outside of the microwave. When the bowl cools down, place the bowl back in the microwave to heat it a little more, continuing in this way in and out of the microwave until the chocolate is fully melted. Your goal is to melt as much of the chocolate in the bowl when it's not in the microwave (rather than trying to melt it more while in the microwave). This will help you control the temperature better, avoiding overheating the chocolate.
As for your sachertorte glaze: This will depend a lot on the chocolate you choose. "Bittersweet" is too broad of a term, as "bittersweet" chocolate can be a wide range of percentage cacaos, which will perform differently due to differences in textures and total cacao content, sugar, etc. Start by taking your chosen chocolate and make a 1:1 ratio of chocolate to cream. You might also add a small amount of glucose to help the glaze retain some elasticity. If the glaze doesn't set the way you want (first use store-bought small cakes to test it), then adjust the chocolate:cream ratio until it's the texture you want. Be sure that it sets soft enough to easily slice. I hope this helps!
Thank you for the video
You’re welcome thanks for watching glad it helped!
Hi I heard the chocolate for 60 seconds Is that good and how do I get the lump from the back straight please help me thank you
Hello! Thanks for your comment. If I understood you correctly about the 60 seconds … don’t worry about a specific time just get to know your microwave. Just heat your chocolate up a few seconds at a time and remove it and stir to melt as much as possible then heat a few seconds again. You just want to go gentle with the heat. Finish melting it using the heat of the bowl outside of the microwave. Let me know if that helped!
I was looking forward to make a recipe and very simple.So I was looking forward to microwaveing the Chocolate so this was very helpful
Simple
Hi Beto --- I'm so glad you found it helpful. The microwave is always the first place people burn their solid chocolate or other chocolate products, so just always approach it conservatively, and never trust the exact time in the microwave a recipe may give you. Always know your microwave and how it performs. If you go easy and focus on doing most of the melting outside of the microwave once the bowl is heated, you'll avoid burning. All the best, Chef Zach
I think I got an idea for after melting the chocolate to a certain point in microwave.
Glad it helped!
Does their need to be a certain power level in the microwave
Hello Quinton -- not necessarily. You can manage the melting even on high, which I often do if I don't feel like adjusting the power down on the microwave. As long as you're careful, you can successfully manage to melt the chocolate with the microwave on any power level. If you're using a glass bowl, you'll be better off on half power because glass retains more heat. If you're using a plastic bowl, high power is less of a risk. I appreciate the question. Please do comment here based on your additional experiences! Chef Zach
Just wow. I am amazed
Thank you! If you have any questions about the video or chocolate, be sure to post them here and I'm glad to help. All the best, Chef Zach
@@dallaschocolateclasses2024 also uhh what editing app did you use. im trying to look for a good one but i cant find it
Hi Elite -- I believe at the time it was Adobe Rush.
Thank you. 🥰
You're welcome! Was the microwave giving you issues with your chocolate melting?
How much is the class?
Hi Austin - Thanks for your question! It depends on what you're looking for (type of class). The best place to start is the website DallasChocolateClasses.com where you can read all the information and book directly. There is an email and chat feature on the site if that makes communication easier. What are our goals?
This is very informative 👏
Thank you, Jameela. I'm glad you found it helpful. Chef Zach
Thanks Dude
You're welcome! Glad you found it helpful. Chef Zach
I tasted Hershey microwave, and it tastes like Nutella
Did you overheat it and caramelize the sugars?
I burnt the chocolate 🤦🏻♀️
Hello. Make sure you heat the chocolate a little at a time and never let it get too hot. Keep stirring outside the microwave and only go back to the microwave to introduce a little more heat. A plastic bowl rather than glass won’t heat up as quickly so it’s best.