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Many bakers like coating their cakes with chocolate but this can’t happen when chocolate is melted wrongly. The wasted chocolate will have to be used for other applications like mixing with milk for iced chocolate. You end up wasting time and ingredients. 

Chocolate has to melt into the proper liquid form before being applied in any application. The correct way to melt chocolate is to first fill a pot with water and heat it up. Then, put your chocolate in a separate container slightly bigger than your pot. Once the water starts to boil, bring it to a simmer and put your chocolate above it. 

Chocolate melted with boiling water tend to clump and cannot be used for cake coating, chocolate mousse or any other baked goods that have chocolate as a core ingredient.