Post # 1
I know it’s a weird question, but I am trying to get into making my own chocolates (Nothing businesslike as the lady with the tempering machine, just enough for my husband and I and some family) In order to do so, I need to acquire a bowl that does not heat up in the microwave as I slowly melt the chocolate. The lady in the blog said to use a rubbermaid kind of bowl. But I have bowls from rubbermaid and they do heat up when in the microwave. Any thoughts? Am I missing something? Thanks for any help.
And in case you are bored and are looking for something new to read, below are the links about chocolate that inspired me to do something new. 🙂
How to Buy Chocolate (for melting, baking, or just straight eating)
How to Melt and Temper Chocolate: Tutorial with Pictures
Handmade Chocolates Decorated with Chocolate Transfer Sheets
And this next link has A LOT of info about chocolates, like coloring and way more stuff that I plan on not doing. But I thought I would add it, in case some bees are REALLY bored. 🙂
Post # 3
@Earlybride: I have always melted chocolate in a pyrex measuring cup in the microwave, and just do it very slowly, 30-40 seconds at a time at first, then going down to 20 seconds and stirring in between. I’ve never had any problems with it seizing up or getting too hot from the container.
Since it’s glass too, you don’t have to worry about any chemicals potentially leaching into the chocolate from the rubbermaid container, either.
Post # 4
@emstar168: Thanks, apparently tempering is a difficult thing to do. At least that’s what I have read. But it’s not scaring me off. 🙂
Thanks for the help. I cannot wait to get started. 🙂
Post # 5
You can also do a double boiler method which is more “idiot proof” than the microwave. I made 70+ chocolate lollipops for my son’s 1st birthday and I didn’t ruin any of them (used microwave), but I did have one batch that was almost borderline. Enjoy!
Post # 6
I prefer to melt my chocolate using a makeshift double broiler: boil a pot of water and place a large metal bowl on-top. I think the melt is more consistent and easier to manage.
That’s how I do my chocolate covered cookies etc.
Post # 7
Im an advocate for the double boiler. You can constantly see where you’re at in the melting/tempering process. its extremely UN-complicated. There’s just too much guesswork and room for error in a microwave.
When I melt chocolate in the microwave (say, for piping on a cake) I use a glass Pyrex bowl.
Post # 8
Thanks for the advice ladies. 🙂
Post # 9
I literally scambled from my phone to my computer to get the proper link for you.
No chocolate tempering in the microwave! No! Never! Do not give into the microwave devil’s temptation!
That being said, tempering is actually not difficult at all.
has an extrodinary explanation of it. I used it to make hollow chandy shells last year for Valentine’s Day, and they turned out delightfully. I don’t have a double boiler, so I used the good old shoddy bowl shoved on top of a pot of water.