[NEW] How to Melt Chocolate, the Right Way! – Kitchen Conundrums with Thomas Joseph 2020

How to Melt Chocolate, the Right Way! – Kitchen Conundrums with Thomas Joseph

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When melting chocolate, has it goes from smooth and satiny to a grainy clump in no time at all? If you’re wondering what caused it, the answer is that the chocolate came in contact with water and seized. Here’s a trick for fixing it as well as teaching you how to prevent it from happening in the future.

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.

How to Melt Chocolate, the Right Way! – Kitchen Conundrums with Thomas Joseph

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39 thoughts on “[NEW] How to Melt Chocolate, the Right Way! – Kitchen Conundrums with Thomas Joseph 2020

  1. c j says:

    What do we do when as I try to melt the chocolate bar that we bought on chocolate lovers it melt but its not as shiny and liquid as what I saw on this video. I hope you can help me with it thank you😊

  2. Adam Bassador says:

    What would you do if you simply wanted to sweeten an existing piece of high quality chocolate and then allow it to harden into a mold? Would you take this approach, add the given quantity of sugar, and then pour into the mold? Or no, not so easy?

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