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question about melting chocolate for baking


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question about melting chocolate for baking

twinmommy | Feb 12, 2005 01:21 PM

Does it make a difference if you melt the chocolate/butter mixture quickly in a saucepan vs. melting it in a double boiler over simmering water? When I tried the simmering water approach in the past, it took forever for the chocolate to melt. So now I just melt it in a saucepan over medium low heat and haven't noticed any difference in finished product- of course, as I didn't do much baking using the other approach, I don't really have much to compare too. Is there a reason to melt it slowly and do you find any difference in the finished product?

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