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When I apply melted chocolate to my millionaires after having followed the melting instructions to the letter I find that when it cools it turns out dull/cloudy/mottled and doesn't appear nice at all although tastes great. What am I doing wrong.
You Idiot! 
I'm only joking! You may be melting the chocolate too quickly. Or try adding some butter when you melt the chocolate to see if that helps.
Hope that helps!
x
Try tempering the chocolate. This helps it stay shiny. You should be able to find tempering instructions online I'm sure.
the cocoa solids are separating out as the chocolate has become too hot, this is called ' bloom'. To avoid it, try melting three quarters of the chocolate very gently, then grate the remainder and add to the melted chocolate, leave to melt without stirring too much. This is an easy way to temper chocolate . Also make sure the caramel is completely cold before adding the chocolate and pour over, spread quickly, and don't work it too much, hope this works for you!
Do you always have to use butter to melt chocolate or can you use just milk/cream.
i always add milk to my chocolate when melting and have never had a problem
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Last edited by Reginal (17-12-2011 12:02:51)
My wife prepares cake using biscuits. Add some milk, chocolate powder and sugar and the cake is ready in no time.
along with burgers and American food Papa Ray`s Pizza & Wings serves the best Pizzas in Chicago.
I like to eat the chocolates and i like the cake which is made by this and this is one of the best tastes so for the Birthday it is a best gift.
I add cream to melt the chocolate. I had seen this recipe on Master chef Australia and i completely follow them.
I like to eat the chocolates and i also like to eat the cake with made it and it is very delicious and in the most birthdays this cake presented and much people give preference to eat this cake rather that the other cakes.
Last edited by akon (05-03-2012 16:27:38)
nice sharing.
thanks for sharing a nice and great knowledge.
i appreciate all of you....
Chocolate ganache - heat up double cream and then add equal weight dark chocolate. It doesn't harden as much as just chocolate and crack on top the millionaires shortbread. I also agree with tempering if whatever you're making is for a special occasion. I have also added a tablespoon of glycerine (really inexpensive from supermarket) as this can keep chocolate shiny.
If you melt the chocolate over a pan of simmering water and make sure the glass bowl is not touching the water. Melt it slowly and try not to stir it. You will then get a nice smooth shiny surface. And make sure the caramel underneath is cold too. And don't put the chocolate straight in the fridge. Let it cool at room temperature first.
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